Quick chicken satay made with tender marinated chicken skewers and a rich homemade peanut chilli sauce. Packed with coconut milk, garlic, soy sauce, and spices, this grilled chicken recipe is perfect for BBQs, meal prep, or weeknight dinners. Serve with rice, noodles, or salad for a flavorful Southeast Asian-inspired meal. Gluten-free option included.

Tender grilled chicken skewers marinated in coconut milk and spices, served with a rich, creamy peanut sauce with a hint of chilli and lime. A flavorful Southeast Asian-inspired dish perfect for weeknight dinners, entertaining, or summer grilling.

Ingredients

For the Chicken Skewers:

3 chicken breasts, sliced into long, thin strips
1 tbsp dark soy sauce (or tamari for gluten-free)
2 garlic cloves, crushed
200 ml (7 oz) canned coconut milk
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground ginger

For the Peanut Chilli Satay Sauce:

3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce (or tamari)
½ tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
200 ml (7 oz) canned coconut milk
1 tbsp light brown sugar
½ tsp ground coriander
Juice of 1 lime

For Serving:

1 fresh red chilli, thinly sliced
2 tbsp chopped fresh coriander (cilantro)
½ tsp chilli flakes
¼ red onion, finely sliced
1 tbsp roasted peanuts, roughly chopped
1 tsp sesame seeds

Instructions

Soak the skewers:
Place 8 wooden skewers in a bowl of cold water and soak for 30 minutes to prevent burning during cooking.
Marinate the chicken:
In a large bowl, combine the chicken strips with soy sauce, garlic, coconut milk, cumin, coriander, and ginger. Mix well and massage the marinade into the chicken. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Prepare the satay sauce:
While the chicken marinates, add all satay sauce ingredients—except the lime juice—into a small saucepan. Stir over medium heat until the sauce begins to thicken (do not boil). Once thickened, remove from heat and stir in the lime juice.
Assemble the skewers:
Remove the skewers from water and pat dry. Thread the marinated chicken strips onto the skewers.
Cook the chicken:
Brush a griddle pan or BBQ grill with a little oil and heat until hot. Cook the chicken skewers for 8–10 minutes, turning occasionally, until golden and fully cooked (no pink inside).
Serve:
Plate the skewers and serve with the warm peanut chilli sauce. Garnish with red chilli slices, fresh coriander, chilli flakes, red onion, peanuts, and sesame seeds.

Tips

Soaking skewers helps avoid burning during cooking.
Use metal skewers to skip the soaking step.
Make the sauce ahead of time—it keeps well in the fridge for 3–4 days.
Always check the thickest part of the chicken is cooked through.

Variations and Substitutions

Use chicken thighs for extra tenderness and juiciness.
Make it vegetarian by using tofu or grilled vegetables.
For a milder version, reduce or omit the chilli flakes.
Swap fish sauce with soy sauce for a vegetarian-friendly satay sauce.

FAQs

Can I cook the skewers in the oven?
Yes. Bake at 200°C (400°F) for about 15–20 minutes, turning once halfway through.

Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari.

Can I freeze it?
You can freeze the marinated chicken before cooking, but the satay sauce is best made fresh or refrigerated (not frozen).

Serving Suggestions

Serve with jasmine rice, noodles, or cucumber salad.
Great as part of a party platter with spring rolls and dipping sauces.
Pair with lettuce wraps for a lighter, low-carb meal.

Why You’ll Love This Recipe

Simple ingredients with bold flavor.
Customizable heat level.
Great for meal prep and cookouts.
A family favorite with both kids and adults.