Easy Chicken Satay Recipe - Allrecipes.com
Easy Chicken Satay Recipe
  • READY IN hrs

Easy Chicken Satay

Recipe by  

"Savory chicken served on skewers with a slightly sweet peanut sauce."

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Ingredients Edit and Save

Original recipe makes 10 skewers Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    2 hrs 45 mins


  1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  3. Preheat a grill for medium-high heat.
  4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2008

I'm doing the slower-cooker version of this recipe, which means I used more chicken, cut it into bite size pieces, sauteed in frying pan and then moved to crock pot. Assembled the rest of the recipe and simply poured it on top (added garlic, chopped red pepper, and used lemon instead of lime juice). The house smells like heaven and the chicken tastes amazing! I'll serve over Trader Joe's vegetable rice. So good!!!

Most Helpful Critical Review
Jun 10, 2012

Chicken was ok, but the peanut sauce was very good

Aug 27, 2008

Oh my goodness, thank you SO MUCH Shannon for sharing this wonderfully fragrant and tasty dish! I did not alter any of the ingredients, and it was absolutely delicious as is. It is definitely definitely mild on the "heat" aspect, but adding cayenne or red pepper flakes could easily fix that. I only made two alterations when it came to preparing this recipe: I marinated it for six hours, and I did not grill the skewers. I poured the chicken bites and all the marinated into a large glass dish, covered it with tinfoil, and baked it at 325 degrees for about an hour. The result was incredibly tender and juicy. An absolutely delicious and easy to make dish!!

Nov 14, 2007

My dear sweet Shannon; we all loved this dish of yours! Rainy, chilly and foggy today, so I just skewered the chix and put them in the oven with the marinade. I used lite coconut milk, made thin spaghetti, added shredded cooked carrots, raw green onion, some of the wonderful dipping sauce, put it all onto a pretty plate and topped it with the skewers. A bit of red pepper flakes gave the sauce just a tad of heat. Excellent and thank you hon!!

Dec 12, 2008

I would give this 10 stars if I could! I developed a peanut allergy as an adult, but grew up with peanut butter as my favorite food. I finally found an almond butter that tastes exactly like peanut butter, and couldn't wait to use in this recipe. It was unbelieveable! I could make this recipe once or twice a week and never tire of it. I served this over brown rice. Amazing.

Aug 17, 2007

Beats Emeril's recipe! I love this peanut sauce. Today I didn't have the time to marinate the chicken - just did a quick soy sauce and garlic soak before stir frying it. But the sauce is the real star here anyway. It's a perfect blend of flavors. I followed another reviewers suggestion and added some ginger and chili sauce - simply delicious! Since I only cook for 2, there's plenty of sauce left over which I'll probably toss with angle hair pasta tomorrow night. Thanks for sharing this winner - it's my new favorite Thai Peanut Sauce recipe!

Oct 15, 2007

Fantastic I did add some red pepper to the peanut sauce and some ginger to the marinade. I used the indoor grill, I do think they lost something in appearance but the taste was superb.

Jun 07, 2007

I was wondering why I didn't already have curry powder in my spice rack when I decided to make this recipe, then I realized...I don't like curry! That being said, I didn't mind it in the marinade, but I tasted the sauce as it was cooking and realized it was not going to do it for me, so I added 1 1/2 tsp chile sauce, a dash of red pepper flakes and about a teaspoon of minced ginger. Finished it off with lime and it was excellent! Next time I will omit the curry powder from the sauce, but still use it in the marinade just to give it a hint of curry flavor. Still, I think it was an excellent recipe.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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