{"id":2141,"date":"2026-05-15T23:25:41","date_gmt":"2026-05-15T23:25:41","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/?p=2141"},"modified":"2026-05-15T23:25:42","modified_gmt":"2026-05-15T23:25:42","slug":"chicken-satay-better-than-takeout-ready-in-30","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/05\/15\/chicken-satay-better-than-takeout-ready-in-30\/","title":{"rendered":"Chicken Satay (Better Than Takeout, Ready in 30)"},"content":{"rendered":"\n
Satay is proof that peanut butter belongs in savory food.<\/p>\n\n\n\n
These skewers are juicy, slightly sweet, and packed with coconut and turmeric. The peanut sauce is creamy, spicy, and dangerously spoonable. Fire up the grill or a skillet\u2014dinner is 30 minutes away.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Serves 4 (makes 12 skewers).<\/em><\/p>\n\n\n\n
For the Chicken:<\/h3>\n\n\n\n
\n
1.5 lbs (700g) boneless chicken thighs, cut into 1-inch strips<\/li>\n\n\n\n
\u00bd cup coconut milk<\/li>\n\n\n\n
2 tablespoons soy sauce or tamari<\/li>\n\n\n\n
1 tablespoon fish sauce<\/li>\n\n\n\n
1 tablespoon brown sugar<\/li>\n\n\n\n
1 teaspoon turmeric<\/li>\n\n\n\n
1 teaspoon curry powder<\/li>\n\n\n\n
2 cloves garlic, minced<\/li>\n\n\n\n
12 bamboo skewers (soaked in water 30 minutes)<\/li>\n<\/ul>\n\n\n\n
For the Peanut Sauce:<\/h3>\n\n\n\n
\n
\u00bd cup creamy peanut butter<\/li>\n\n\n\n
\u00bd cup coconut milk<\/li>\n\n\n\n
2 tablespoons soy sauce<\/li>\n\n\n\n
1 tablespoon lime juice<\/li>\n\n\n\n
1 tablespoon brown sugar<\/li>\n\n\n\n
1 teaspoon sriracha or red curry paste<\/li>\n\n\n\n
\u00bc cup warm water (to thin)<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Marinate the Chicken<\/h3>\n\n\n\n\n
In a bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, turmeric, curry powder, and garlic.<\/li>\n\n\n\n
Add chicken strips. Coat well. Marinate for 15 minutes (or up to 8 hours in the fridge).<\/li>\n<\/ol>\n\n\n\n
Step 2: Make Peanut Sauce<\/h3>\n\n\n\n\n
In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and sriracha.<\/li>\n\n\n\n
Add warm water slowly until desired consistency (thick but drizzle-able). Keep warm.<\/li>\n<\/ol>\n\n\n\n
Step 3: Skewer the Chicken<\/h3>\n\n\n\n\n
Thread each chicken strip onto soaked skewers, weaving back and forth.<\/li>\n<\/ol>\n\n\n\n
Step 4: Cook the Satay<\/h3>\n\n\n\n\n
Grill:<\/strong> Medium-high heat, 3-4 minutes per side.<\/li>\n\n\n\n
Pan:<\/strong> Heat oil in a skillet over medium-high, cook 3-4 minutes per side.<\/li>\n\n\n\n
Broil:<\/strong> 4-5 minutes per side on a foil-lined baking sheet.<\/li>\n<\/ol>\n\n\n\n
Step 5: Serve<\/h3>\n\n\n\n\n
Serve hot skewers with peanut sauce on the side. Garnish with crushed peanuts and lime wedges.<\/li>\n<\/ol>\n\n\n\n
Fridge (cooked):<\/strong> Keeps 3 days. Reheat in a skillet or air fryer for best texture.<\/p>\n\n\n\n
Fridge (marinated):<\/strong> Raw marinated chicken keeps 24 hours. Ready when you are.<\/p>\n\n\n\n
Peanut sauce:<\/strong> Fridge 1 week. Reheat with a splash of water or coconut milk.<\/p>\n\n\n\n
Freezer:<\/strong> Cooked satay freezes 2 months. Reheat from frozen at 375\u00b0F for 10 minutes.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Juicy, coconut-marinated chicken skewers with a rich, creamy peanut sauce. Grill them, pan-sear them, or broil them. Just don’t skip the sauce\u2014it’s liquid gold.<\/p>\n","protected":false},"author":1,"featured_media":2183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[1808,1809,1810,1813,1812,1814,1811],"class_list":["post-2141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-chicken-satay","tag-coconut-chicken-skewers","tag-easy-satay","tag-grilled-chicken-skewers","tag-peanut-sauce-recipe","tag-thai-appetizer","tag-thai-chicken-satay"],"yoast_head":"\n
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