Grilled Chicken Satay with Peanut Sauce


Units Scale

For the chicken satay:

  • 2 lb chicken breasts, trimmed and cut into long, 1 inch thick strips
  • 1/2 cup full fat coconut milk
  • 3 garlic cloves, minced
  • 1/2 tsp curry powder
  • 1/2 tsp ginger powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fish sauce (I used the Thai kitchen brand)
  • 1 tsp soy sauce or Tamari (gluten free soy sauce)
  • pinch of salt
  • 8 inch bamboo or wood skewers

For the peanut sauce:

  • 1/3 cup smooth peanut butter
  • 1 tsp Tamari (gluten free soy sauce)
  • 1 tsp rice wine vinegar
  • 1 tbsp sugar
  • 1 garlic clove, minced very fine
  • 1/2 tsp fresh ginger, minced very fine
  • 1/4 cup warm water (approximately)

For serving:

Chopped peanuts

lime wedges

fresh cilantro


  1. In a large mixing bowl, combine the coconut milk, garlic, curry, ginger and turmeric powder, fish sauce, Tamari and salt and stir to combine
  2. Add the chicken, toss to coat, cover with plastic wrap and place in the refrigerator to marinate at least an hour or for best flavor, overnight
  3. Half an hour before you’re ready to grill, soak the skewers in water (this prevents the skewers from burning)
  4. Skewer the chicken breasts, leaving at least 1 inch from the end
  5. Brush the remainder of the marinade onto the chicken
  6. Heat up the grill, and brush it clean so the chicken doesn’t stick
  7. While the grill heats, make the sauce by combining the peanut butter, Tamari, rice wine vinegar, sugar, garlic and ginger. Whisk and add a generous splash of warm water to thin the sauce. Continue stirring in water until you have a smooth consistency like maple syrup. Keep out at room temperature until you’re ready to serve
  8. Grill for a few minutes on each side and remove from the grill
  9. Place on a platter, alongside the peanut sauce, sprinkle with chopped peanuts and squeeze fresh lime juice before serving