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Chicken Satay Skewers with Peanut Sauce


Chef notes

These easy and tasty Thai skewers are a wonderful snack for any celebration.


Chicken marinade
  • 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon red curry paste
  • 1 tablespoon salt
  • 1 teaspoon tumeric powder
Peanut sauce
  • 1 can (13.5-ounces) full fat coconut milk
  • 2 ounces canned Thai red curry paste
  • 3/4 cup unsweetened (natural) creamy peanut butter
  • 1/2 tablespoon salt, plus more to taste
  • 3/4 cup sugar
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1/2 cup water
  • 2 tablespoons garlic-chili sauce (optional)


For the chicken:

Combine all ingredients together and marinate the chicken overnight. Soak 30 8-inch skewers for 30 minutes.

Bake on sheet pan for 10 minutes at 375 degrees or sear using non-stick pan (or grill pan) for 4 minutes each side with medium heat and light oil.

For the peanut sauce:

Combine everything in a pot and bring to a low simmer for 5 minutes. Take the pot off the heat and let the sauce cool to room temperature.