Chicken satay skewers turn bite-size thigh meat into an easy grilled dinner with a warm peanut dipping sauce. Cool cucumber keeps the plate fresh and crunchy.
Tips for chicken satay skewers
Cut pieces evenly and leave small gaps on the skewers. A very thick peanut butter may need a spoonful of extra water to loosen the sauce; water does not change the macros. Keep the sauce on low heat so it stays smooth.
Substitutions and serving ideas
This is a practical satay-style home version rather than a claim of one traditional regional recipe. Sunflower-seed butter changes the flavor and nutrition. For family members who want a starch, add cooked rice and count it separately.
Helpful equipment: mixing bowls keep the raw-chicken marinade separate from the ready-to-eat peanut sauce.
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Chicken Satay Skewers with Peanut Sauce
Ingredients
- 1 1/2 lb boneless skinless chicken thighs raw, trimmed
- 1 tsp neutral oil
- 2 tbsp reduced-sodium soy sauce divided
- 2 tbsp lime juice divided
- 1 tsp mild curry powder
- 1 tsp brown sugar
- 1 clove garlic minced
- 1/3 cup smooth peanut butter
- 1/3 cup canned coconut milk stirred before measuring
- 1/4 cup water
- 1 tsp fresh ginger finely grated
- 1 large cucumber sliced
Instructions
- Cut thighs into 1-inch pieces. Mix oil, 1 tablespoon soy sauce, 1 tablespoon lime juice, curry powder, brown sugar and garlic in a bowl. Add chicken, coat well and refrigerate 30 minutes. If using wooden skewers, soak eight in water during this time.
- Whisk peanut butter, coconut milk, the measured 1/4 cup water, ginger and remaining soy sauce in a small saucepan. Warm over low heat 3–5 minutes, stirring until smooth. Remove from heat and stir in remaining lime juice. Keep this sauce separate from raw chicken.
- Thread chicken onto eight metal or soaked wooden skewers, leaving a little room between pieces. Heat an outdoor grill to medium-high and clean the grate. The measured oil is already in the marinade; no additional oil is included.
- Grill 10–14 minutes, turning every few minutes, until several center pieces reach 165°F. Move any skewer browning too quickly to a cooler part of the grill. Discard raw-chicken marinade rather than adding it to the sauce.
- Serve two skewers per person with one quarter of the peanut sauce and cucumber. Any rice or extra dipping sauce is separate from this estimate.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Store sauce separately and warm gently, stirring in water if it thickens.
More meal ideas
For another option, try Crispy Tofu & Peanut Noodle Bowls. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
Two skewers plus one quarter of the peanut sauce and cucumber. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.