Name: Grilled Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1½ lb chicken thighs, boneless, skinless, sliced into strips; ¼ cup soy sauce; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp curry powder; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 8 wooden skewers, soaked; ½ cup natural peanut butter; ¼ cup coconut milk; 2 tbsp lime juice; 1 tbsp soy sauce; 1 red chile, minced; Water to thin

Grilled Chicken Satay with Peanut Sauce

Thigh meat marinated in curry and fish sauce, skewered thin, and charred hard over direct heat for dunking.

Serves

Prep

15 min

Cook

10 min

Written

July 31, 2026

Method

Whisk the soy sauce, fish sauce, brown sugar, curry powder, garlic, and ginger until the sugar dissolves.

Add the chicken strips and toss to coat, then marinate in the fridge at least 1 hour or overnight.

Thread each strip onto a soaked skewer, weaving back and forth so it lies flat and cooks evenly.

Whisk the peanut butter, coconut milk, lime juice, soy sauce, and chile together, thinning with water a tablespoon at a time until the sauce drips slowly off the whisk.

Grill the skewers over direct high heat, turning once, until charred at the edges and the chicken is opaque all the way through, 3 to 4 minutes a side.

Serve hot off the grill with the peanut sauce alongside for dipping.

Notes

The marinade is doing double duty — it seasons the chicken and, with the sugar in it, is what gives the edges that char before the inside overcooks. Thigh meat is worth the extra trim over breast here; it stays juicy through the direct heat that a thinner cut can’t take.

Thin the peanut sauce more than looks right at first — it firms up as it sits, and a stiff sauce just clumps on the skewer instead of coating it. Leftover sauce keeps a week in the fridge and is good on cold noodles or a bowl of rice.