Thai Chicken Satay Recipe with Peanut Dipping Sauce

Thai Chicken Satay recipe made with a savory peanut-coconut marinade, grilled until juicy and served with a tangy, spicy Thai peanut dipping sauce.

Simple, everyday ingredients come together to make this classic Thai chicken satay. It pairs beautifully with Easy Vegetable Lo Mein or Classic Asian Ramen Salad and makes a great appetizer or weeknight dinner.

This grilled chicken satay is flavorful and easy to prepare. The marinade infuses the meat with peanut and coconut notes while lime and soy sauce add balance. Finish with a quick peanut dipping sauce that’s both zesty and slightly spicy.

Thai Chicken Satay

Chicken satay consists of tender strips of chicken marinated in a mixture of peanut butter, coconut milk, lime, brown sugar and soy sauce, then threaded onto skewers and grilled. Serve with a Thai-style peanut dipping sauce for a delicious appetizer or main course.

What Does Satay Mean?

The word “satay” refers to skewered, grilled small pieces of meat from Southeast Asia, commonly served with a spiced sauce that often includes peanuts. Chicken is one of the most popular choices, though pork or beef may also be used.

Ingredients Needed

Below are the ingredients for the satay and the peanut dipping sauce. Use the printable recipe card at the end for exact measurements.

• Chicken – chicken tenderloins (or sliced chicken breast)
• Peanut butter – creamy or crunchy
• Coconut milk – full-fat for best flavor (not coconut water)
• Brown sugar
• Soy sauce
• Lime – zest and juice
• Salt
• Hoisin sauce (for the dipping sauce)
• Sriracha or other chili sauce to taste
• Water – to thin the peanut dipping sauce as needed

How To Make Thai Chicken Satay

This recipe is a favorite because the marinade is simple and quick, and the chicken grills in just minutes. The marinade can be prepared ahead of time to deepen the flavor.

Make the Marinade

In a medium bowl, whisk together peanut butter, coconut milk, brown sugar, soy sauce, lime juice, lime zest, and a pinch of salt until smooth.

Marinate the Chicken

Place the chicken tenderloins in a zip-top bag or airtight container. Pour the marinade over the chicken, seal, and refrigerate for 2–4 hours. For the best flavor, marinate longer if time allows (up to overnight).

Prepare for Grilling

When ready to cook, soak wooden skewers in water for at least 10 minutes to prevent burning. Thread the marinated chicken onto the skewers in even pieces so they cook uniformly.

Cook the Chicken

Preheat a grill to medium heat. Grill the skewers 3–4 minutes per side, turning once, until the internal temperature of the chicken reaches 165°F (74°C) and the exterior has light char marks. Timing will vary with skewer thickness and grill temperature.

Make the Dipping Sauce

In a small bowl, soften the peanut butter by briefly warming it. Stir in hoisin sauce, sriracha, lime juice, and 1 tablespoon of water. Mix until smooth and add more water, a teaspoon at a time, until the sauce reaches a dippable consistency.

To Serve

Garnish the cooked satay with chopped cilantro and fresh lime wedges. Serve hot alongside the peanut dipping sauce. These skewers make a great starter, party platter, or a protein-rich main with rice and vegetables.

Can You Make This Ahead?

Yes. Prepare the raw chicken and marinade, seal it in a zip-close bag, and refrigerate for up to 24 hours for best results. You can also freeze the marinated chicken for up to three months; thaw completely in the refrigerator before grilling.

Tips and Variations

• Use crunchy peanut butter for extra texture in the dipping sauce, or creamy for a smoother sauce.
• Chicken tenderloins are ideal for tenderness, but you can slice chicken breast into strips if preferred.
• Adjust sriracha to control the heat—add more for spice, less for mild flavor.
• If you don’t have an outdoor grill, an indoor electric grill or a hot grill pan works well.
• For a nut-free alternative, try a cashew butter or sunflower seed butter-based sauce and adjust seasonings to taste.

Recipe Card

Thai Chicken Satay with Spicy Peanut Dipping Sauce

Tender pieces of chicken marinated in peanut butter, coconut milk, lime, brown sugar and soy sauce then grilled to perfection.

Ingredients

For the Satay

• 2 pounds chicken tenderloins
• 1/2 cup peanut butter, creamy
• 3/4 cup coconut milk
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• Zest and juice of 1 lime
• 1/4 tsp salt
• Cilantro for garnish (optional)
• Wooden skewers, soaked in water

For the Dipping Sauce

• 1/2 cup peanut butter (chunky or creamy)
• 3 tbsp hoisin sauce
• 1 tsp sriracha (adjust to taste)
• 1 tbsp lime juice
• 2–3 tbsp water, to thin

Instructions

1. Place chicken tenderloins in a zip-top bag or container.
2. In a bowl, whisk together peanut butter, coconut milk, brown sugar, soy sauce, lime juice, lime zest, and salt until smooth. Pour over the chicken, seal, and refrigerate for 2–4 hours (or overnight).
3. Soak wooden skewers in water for at least 10 minutes. Thread the marinated chicken onto skewers.
4. Preheat a grill or grill pan to medium. Grill skewers 3–4 minutes per side, until the internal temperature reaches 165°F (74°C) and edges are lightly charred.
5. For the sauce, warm the peanut butter briefly to soften. Stir in hoisin, sriracha, lime juice, and 1 tablespoon water. Add more water as needed to reach a smooth dipping consistency.
6. Serve chicken skewers hot, garnished with cilantro and lime wedges, with the peanut dipping sauce on the side.

Nutrition (approx.)

Calories: 437 kcal per serving. Protein, fat, carbohydrates and other nutrition values will vary based on exact ingredients and portion sizes.

More Asian Chicken Ideas

If you enjoy this Thai chicken satay, try other easy Asian-style chicken dishes such as Quick Asian Chicken Salad, Easy Teriyaki Chicken, Orange Chicken, or Chicken Pad Thai for full meals with complementary flavors.

Enjoy this flavorful Thai Chicken Satay recipe—it’s simple, crowd-pleasing, and perfect for entertaining or a satisfying weeknight dinner.