Grilled Chicken Satay Sauce (Print Version)
Tender grilled chicken cubes glazed with a creamy, spiced peanut satay sauce highlight bold flavors.
# What You Need:
→ Chicken Skewers
01 - 1.32 pounds (600 g) boneless, skinless chicken breast or thighs, cut into 1-inch (2.5 cm) cubes
02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 1 tablespoon fish sauce
04 - 2 tablespoons vegetable oil
05 - 1 tablespoon brown sugar
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon freshly ground black pepper
11 - Juice of 1 lime
12 - 8 wooden or metal skewers
→ Satay Sauce
13 - 5.3 ounces (150 g) smooth peanut butter
14 - 5.1 fluid ounces (150 ml) coconut milk
15 - 1 tablespoon soy sauce
16 - 1 tablespoon brown sugar
17 - 1 tablespoon lime juice
18 - 1 teaspoon chili paste or sriracha (optional)
19 - 1 garlic clove, minced
20 - 1 teaspoon freshly grated ginger
21 - 2 to 3 tablespoons warm water, to thin as needed
# How to Make It:
01 - Combine soy sauce, fish sauce, vegetable oil, brown sugar, minced garlic, ground coriander, ground cumin, ground turmeric, black pepper, and lime juice in a large bowl. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
02 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
03 - Thread the marinated chicken pieces evenly onto the skewers.
04 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
05 - Grill the chicken skewers for 10 to 12 minutes, turning occasionally, until fully cooked and lightly charred.
06 - In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili paste (if using), minced garlic, and grated ginger. Stir continuously until smooth. Add warm water tablespoon by tablespoon to achieve desired consistency.
07 - Serve the grilled chicken skewers hot, accompanied by warm satay sauce on the side.
# Expert Hints:
01 -
- The marinade is forgiving and actually tastes better the longer it sits, so you can prep this in the morning and grill when you get home.
- Once you taste homemade satay sauce, the jar version feels thin and one-dimensional.
- These skewers cook fast enough for a weeknight but look impressive enough for company.
02 -
- Fish sauce smells funky on its own but becomes invisible in the finished marinade—don't skip it or second-guess yourself halfway through.
- The satay sauce is forgiving about consistency; too thick, add water; too thin, let it simmer a touch longer and it will tighten up.
- Undercooked chicken is never worth saving time on; if your pieces are thick, give them the extra minutes without rushing.
03 -
- If you make the satay sauce ahead of time, reheat it gently just before serving rather than letting it sit cold; it separates slightly and needs gentle warmth to come back together smoothly.
- Metal skewers are worth the investment if you make grilled food often; they're faster to prep than wooden ones and last forever.