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Easy Homemade Chicken Satay with Peanut Dipping Sauce

This Easy Homemade Chicken Satay with Peanut Dipping Sauce is a delicious Indonesian treat - tender chicken, a simple marinade and creamy peanut sauce!
Course Appetizer, Barbecue, Chicken, Main Course
Cuisine Asian, Indonesian, Thai
Keyword Easy Homemade Chicken Satay with Peanut Dipping Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 30 minutes
Servings 8 skewers
Calories 261kcal
Author Chrissie (thebusybaker.ca)


  • 3 boneless skinless chicken breasts approximately 4 ounces each

For the marinade:

  • 1 teaspoon curry powder
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 tablespoons brown sugar
  • 3/4 teaspoon powdered ginger
  • 2 tablespoon natural peanut butter
  • 1/2 teaspoon Sriracha
  • 3 cloves garlic finely minced
  • 1 tablespoon soy sauce
  • juice and zest of one lime
  • 1/4 teaspoon fish sauce
  • 1/4 cup coconut milk (canned, not coconut milk beverage)

For the Peanut Dipping Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sesame oil
  • 1/2 cup natural peanut butter
  • 1/2 cup coconut cream (canned, full fat)
  • garnish with fresh peanuts and chopped cilantro (if desired)


  • Slice the chicken breasts into long thin slices and set aside.
  • In a medium bowl, combine the curry powder, turmeric, cumin, brown sugar, ginger, peanut butter, Sriracha, garlic, soy sauce, lime juice and zest, fish sauce and coconut milk, whisking everything together until combined.
  • Add the chicken pieces to the marinade and place in a fridge-safe container (or cover the bowl), and let sit in the fridge for one to four hours.
  • While the chicken is marinating, if you're using wooden skewers soak them in water for about 30 minutes. This will prevent the skewers from burning during cooking.
  • You can also prepare the dipping sauce while the chicken is marinating. Simply whisk together the soy sauce, rice vinegar, red pepper flakes, brown sugar, ginger, sesame oil, peanut butter and coconut cream in a small bowl until smooth and creamy. Set aside at room temperature while you cook the chicken.
  • Weave the chicken pieces onto the soaked skewers (or metal ones, if you have them), making about 8 skewers in total.
  • Grill the chicken skewers for about 7-8 minutes per side on an indoor grill on medium-high heat (or in a large cast iron frying pan, or on a pancake griddle) until completely cooked through. Chicken should reach an internal temperature of 165 Fahrenheit (75 Celsius) when it's safe to eat, so be sure to test it with an instant-read meat thermometer.
  • Serve the chicken skewers immediately with the peanut sauce for dipping, either as an appetizer or as a main dish alongside some rice and steamed veggies. Garnish with chopped peanuts and fresh cilantro, if desired.


Serving: 1serving | Calories: 261kcal | Carbohydrates: 16g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 690mg | Potassium: 387mg | Fiber: 2g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg