These satay chicken skewers pair juicy grilled chicken thighs, glazed with sweet soy sauce, with a rich and creamy peanut sauce for dipping.
The chicken marinates for at least 30 minutes while you soak the skewers and simmer the sauce, so dinner is ready in about an hour. Chicken thighs stay tender and forgiving on the grill, and the sauce can be made ahead.
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Why This Satay Chicken Skewers Recipe Works
Kecap manis is thick, sweet soy sauce that caramelizes quickly on a hot grill, giving the chicken glossy, lightly charred edges. A little melted butter in the marinade adds richness and helps browning.
The peanut sauce is built on sauteed garlic, onion, and chiles, then enriched with peanut butter and coconut milk. It simmers into a creamy, balanced sauce with a hint of lime.
Boneless thighs stay juicy even when they cook a minute too long, which makes this recipe forgiving for beginners. The skewers also cook fast, so a whole dinner takes little time.
Ingredients for Satay Chicken Skewers
- 1 lb boneless skinless chicken thighs (for the chicken)
- 2 1/2 tbsp kecap manis, thick sweet soy sauce (for the chicken)
- 1 tbsp unsalted butter, melted (for the chicken)
- 12 to 14 small bamboo skewers, soaked in water for at least 30 minutes (for the chicken)
- 1 tbsp cooking oil, such as peanut, canola, or vegetable (for the peanut sauce)
- 2 cloves garlic, minced (for the peanut sauce)
- 1 small onion, diced (for the peanut sauce)
- 3 Thai chiles, sliced, or substitute hot sauce (for the peanut sauce)
- 1/2 cup peanut butter, smooth or crunchy (for the peanut sauce)
- 1 cup coconut milk, full fat is richer (for the peanut sauce)
- 2 1/2 tbsp kecap manis (for the peanut sauce)
- 1/2 tbsp low sodium soy sauce (for the peanut sauce)
- 1/4 tsp salt (for the peanut sauce)
- 1/4 cup crushed unsalted roasted peanuts (for the peanut sauce)
- 1 to 2 tbsp fresh lime juice, to taste (for the peanut sauce)
- 2 tbsp crushed peanuts, 4 lime wedges, and 2 sliced scallions (for serving)
Chicken thighs. Boneless skinless thighs stay juicy and cook quickly. Cut them into evenly sized strips that thread easily onto skewers.
Kecap manis. This thick sweet soy sauce is sold in Asian markets and many supermarkets. A little low sodium soy sauce simmered with brown sugar is a rough substitute.
Peanut butter. Choose a smooth or crunchy style with no added sweetener so the sauce stays savory.
Coconut milk. Full fat gives the creamiest sauce, though light works if that is what you have.
Chiles and lime. Thai chiles add heat, while lime juice at the end brightens the sauce. Adjust both to taste.
How to Make Satay Chicken Skewers
1. Marinate the chicken Slice the chicken into strips. Mix with 2 1/2 tbsp kecap manis and the melted butter in a bowl and marinate in the refrigerator for at least 30 minutes.
2. Soak the skewers Soak the bamboo skewers in water for at least 30 minutes so they do not burn on the grill.
3. Start the sauce Heat the oil in a saucepan over medium heat. Cook the garlic, onion, and chiles until the onion is soft, about 3 minutes.
4. Simmer the sauce Stir in the peanut butter, coconut milk, remaining 2 1/2 tbsp kecap manis, soy sauce, and salt. Simmer for 5 to 10 minutes until thickened, then stir in the peanuts and lime juice to taste.
5. Skewer the chicken Thread the marinated chicken onto the soaked skewers. Discard any leftover raw marinade.
6. Grill Preheat a grill or grill pan over medium high heat and cook the skewers for 4 to 5 minutes per side, until charred in spots and cooked through to 165 degrees F.
7. Serve Serve with the peanut sauce, topped with crushed peanuts, lime wedges, and sliced scallions.
How to Serve Satay Chicken Skewers
Serve the skewers hot with the peanut sauce on the side for dipping. They go well with cilantro lime rice, creamy cucumber salad, or Korean style noodles, and a pitcher of blueberry mojitos makes a fun drink for a party.
How to Store and Reheat Satay Chicken Skewers
Refrigerate leftover skewers and peanut sauce in separate airtight containers for 3 to 4 days. Reheat the chicken in a skillet over medium heat until hot throughout, and warm the sauce gently with a splash of water or coconut milk. Cooked chicken freezes for up to 3 months, though the sauce may separate when thawed.
Tips and Variations for Satay Chicken Skewers
Cut evenly. Strips of similar size cook at the same pace, which keeps thin pieces from drying out.
Marinate longer. Marinate for up to a day in the refrigerator for deeper flavor.
Keep sauces separate. Never brush the raw chicken marinade onto cooked skewers or serve it as a sauce.
Check doneness. Use an instant read thermometer and cook the chicken to 165 degrees F.
Adjust the heat. Use fewer chiles for a mild sauce or add more for extra heat.
Thin the sauce. If the sauce thickens as it cools, whisk in a spoonful of warm water.
Make it ahead. The peanut sauce keeps in the refrigerator for several days, so you can make it early.
Handle raw chicken safely. Use separate tools for raw and cooked chicken, and see the FDA food safety guidance for general handling.
Frequently Asked Questions About Satay Chicken Skewers
What goes into the sauce for satay chicken skewers?
The sauce is peanut butter, coconut milk, kecap manis, soy sauce, garlic, onion, chiles, and lime juice, simmered until thick.
Can I make satay chicken skewers in the oven?
Yes, broil them on a lined baking sheet, turning once, until charred and cooked to 165 degrees F.
Can I make satay chicken skewers ahead of time?
Yes, marinate the chicken and make the sauce a day ahead, then thread and grill just before serving.
Where can I find kecap manis?
Look in the international aisle or an Asian market. If you cannot find it, simmer low sodium soy sauce with brown sugar until syrupy as a stand in.
Do I have to soak the skewers?
Soaking helps prevent burning on the grill. Metal skewers need no soaking.
Satay Chicken Skewers with Peanut Sauce
Equipment
- Bamboo skewers
- Grill or grill pan
- Saucepan
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into strips (for the chicken)
- 2 ½ tbsp kecap manis thick sweet soy sauce (for the chicken)
- 1 tbsp unsalted butter melted (for the chicken)
- 12 small bamboo skewers soaked in water for 30 minutes (for the chicken)
- 1 tbsp cooking oil (for the peanut sauce)
- 2 cloves garlic minced (for the peanut sauce)
- 1 small onion diced (for the peanut sauce)
- 3 Thai chiles sliced (for the peanut sauce)
- ½ cup peanut butter smooth or crunchy (for the peanut sauce)
- 1 cup coconut milk full fat (for the peanut sauce)
- 2 ½ tbsp kecap manis (for the peanut sauce)
- ½ tbsp low sodium soy sauce (for the peanut sauce)
- ¼ tsp salt (for the peanut sauce)
- ¼ cup crushed unsalted roasted peanuts (for the peanut sauce)
- 1 tbsp lime juice up to 2 tbsp, to taste (for the peanut sauce)
- 2 tbsp crushed unsalted peanuts for serving
- 4 lime wedges for serving
- 2 scallions sliced, for serving
Instructions
Cooking
- Marinate. Cut the thighs into strips and toss with 2 1/2 tbsp kecap manis and the melted butter. Refrigerate for at least 30 minutes.
- Soak. Cover the skewers with water for 30 minutes.
- Saute. Cook the garlic, onion, and chiles in the oil over medium heat until soft, about 3 minutes.
- Simmer. Stir in the peanut butter, coconut milk, remaining kecap manis, soy sauce, and salt and simmer 5 to 10 minutes. Add the peanuts and lime juice.
- Skewer. Thread the chicken onto the skewers and throw away the leftover marinade.
- Grill. Cook over medium high heat for 4 to 5 minutes per side, until charred and 165 degrees F inside.
- Serve. Plate with the sauce, peanuts, lime wedges, and scallions.
