Grilled Chicken Skewers with Creamy Peanut Sauce

Full of peanut flavor, rich and deeply satisfying with beautifully charred edges, these peanut sauce chicken skewers are hard to beat.

Serve them over rice with a green vegetable and you’ll be planning when to make them again—no side eye from the family required.

Chicken Satay with Peanut Sauce

I hesitate to call this a true satay because I adapted a classic recipe quite a bit. Whatever you call it, it’s ridiculously tasty and has become a regular at our table. I tested this recipe until it felt just right, and the result is worth the effort.

Here’s What You’ll Need:

• Chicken Thighs – Boneless, skinless thighs are forgiving and stay juicy; cut into 1-inch chunks.
• Creamy Peanut Butter – Use a good-quality creamy peanut butter for the smoothest sauce.
• Coconut Milk – Adds authentic flavor and creaminess; shake the can well before using.
• Turmeric – Gives a lovely golden hue and gentle warmth—don’t skip it (it can stain hands).
• Other Herbs and Spices – Curry powder, garlic, ginger, soy sauce, brown sugar, fish sauce and sesame oil round out the flavors.

It’s Easier Than You Think

You’ll love how simple this is: mix the marinade, add the chicken, chill, then skewer and grill.

Overview:

1. Combine the marinade ingredients, cut the chicken into pieces and toss to coat. Cover or seal and refrigerate.
2. After a couple hours (or up to overnight), thread the chicken onto skewers.
3. Grill over high heat until cooked through and nicely charred.

Frequently Asked Questions (FAQ)

What to Serve with Peanut Sauce Chicken Skewers

These pair beautifully with simple, complementary sides such as:

• Chicken fried rice or leftover rice prepared simply.
• Green beans cooked in foil on the grill.
• Minute rice for a quick, easy accompaniment.

Tips and Tricks

• Use a whisk to blend the marinade smoothly.
• Add salt to the marinade rather than waiting until the end; adjust seasoning before serving.
• Turmeric will color the dish yellow and adds healthful benefits.
• Grilling gives the best result. If you don’t have a grill, use a hot grill pan, skillet, or bake in the oven.
• Bamboo skewers should be soaked for 30 minutes to prevent burning.
• Use tongs or oven mitts to turn skewers to avoid burns.
• This flavor profile would likely work well on wings or other cuts if you want to experiment.

Substitutions

• Coconut Milk – You can use nut milk or evaporated milk, but coconut milk gives the most authentic flavor. Shake well before opening.
• Soy Sauce – Low-sodium soy sauce or liquid aminos are fine.
• Garlic – Fresh cloves are best, but 1 tablespoon garlic powder or 3 teaspoons jarred minced garlic will work.
• Chicken – Thighs are preferred for juiciness; breasts may dry out.
• Sesame Oil – Substitute a neutral oil if needed, but sesame adds a distinctive finish.

Pro tip: Oil your grill grates and heat the grill until very hot (around 500°F) to develop a good char. A squeeze of fresh lime and a sprinkle of kosher salt before serving brightens the dish.

If You Enjoyed This Recipe, You Might Also Like

Try other flavorful chicken marinades and preparations for variety and easy weeknight meals.

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Peanut Sauce Chicken Skewers

Full of peanut flavor, rich and deeply satisfying with lovely charred edges.

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinating time: 30 minutes (minimum)

Servings: 4 servings

Ingredients

• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 3 tablespoons creamy peanut butter
• 2 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground turmeric
• 3 cloves garlic, minced (or 1 heaping teaspoon jarred minced garlic)
• 1 tablespoon freshly grated ginger
• 3 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon kosher salt
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a medium bowl, whisk together coconut milk, soy sauce, peanut butter, curry powder, turmeric, garlic, ginger, brown sugar, fish sauce, sesame oil and kosher salt.
2. Place chicken and 3/4 of the coconut milk mixture in a large resealable bag or bowl. Marinate at least 2 hours or up to overnight, turning occasionally. Reserve the remaining marinade in the refrigerator to brush on while grilling.
3. Drain the chicken from the used marinade and discard that marinade.
4. Preheat grill to medium-high. If using bamboo skewers, soak them 10–30 minutes. Thread chicken onto skewers, brush lightly with vegetable oil, and season with salt and pepper.
5. Grill skewers, turning and brushing with the reserved marinade occasionally, until cooked through and internal temperature reaches 165°F, about 12–15 minutes. Adjust seasoning as needed.

Notes

• Use a whisk to blend the marinade for a smooth consistency.
• Add salt to the marinade and adjust before serving; kosher salt looks great sprinkled on top.
• Turmeric colors the dish yellow—it’s a healthy addition.
• If you don’t have a grill, use a hot grill pan, skillet, or bake in the oven.
• Soak bamboo skewers to prevent burning, and use tongs to turn skewers safely.

Substitutions

• Coconut milk: nut milk or evaporated milk can be used, but coconut milk gives the best flavor.
• Soy sauce: low-sodium or liquid aminos are acceptable.
• Garlic: 1 tablespoon garlic powder or 3 teaspoons jarred minced garlic can substitute fresh.
• Chicken: thighs are preferred; breast may dry out.
• Sesame oil: adds distinct flavor—substitute a neutral oil if necessary.

Pro tip: Oil the grill grates and heat to very high to create a nice char. If you have a smoker, these are exceptional smoked.

Nutrition

Nutrition Facts

Peanut Sauce Chicken Skewers

Amount Per Serving (0.5 lb)

Calories 512

Fat 26g (40%)

Saturated Fat 10g (50%)

Cholesterol 143mg (48%)

Sodium 1610mg (67%)

Carbohydrates 15g (5%)

Fiber 1g (4%)

Sugar 10g (11%)

Protein 56g (112%)

Vitamin A 13 IU (0%)

Vitamin C 1 mg (1%)

Calcium 42 mg (4%)

Iron 3 mg (17%)

* Percent Daily Values are based on a 2000 calorie diet.

A Verse to Share

Patience is something I continually work on. I find encouragement in this passage:

James 5:7–8

Be patient, therefore, brothers, until the coming of the Lord. See how the farmer waits for the precious fruit of the earth, being patient about it, until it receives the early and the late rains. You also, be patient. Establish your hearts, for the coming of the Lord is at hand.