This Peanut Butter Chicken Satay recipe is something I’ve been working on for a bit, and I’m really happy to share it now! It’s great for a quick dinner during the week, a fun snack for a party, or even something you can make ahead of time for your meals.

What makes this dish yummy is the mix of tasty chicken and the creamy peanut butter sauce. It’s a flavor that’s both normal and a little different.

Recipe Overview

This dish is basically grilled chicken on sticks covered in a yummy, homemade peanut butter sauce. It’s like food from Southeast Asia, you see it a lot in Thai and Indonesian cooking.

Imagine soft, juicy chicken that’s a little bit crispy on the outside, with a sauce that’s salty, a little sweet, and just a bit spicy. You won’t be able to stop eating it!

You can have these chicken sticks as a starter with some extra sauce to dip them in.

Or, you can make it a whole meal by having it with rice or some fresh, crispy veggies. A simple cucumber salad or some cooked broccoli would be really good.

It is an easy to make recipe for your needs.

Ingredients for Peanut Butter Chicken Satay

Chicken: 1.5 pounds of chicken without bones or skin (breasts or thighs), cut into 1-inch pieces. Thighs stay a little more juicy, but breasts are good too.
Peanut Butter: 1/2 cup of smooth peanut butter. You can use the natural kind, but stir it really well first.
Soy Sauce: 1/4 cup of soy sauce (the kind with less salt). This makes it salty and adds a special flavor.
Honey: 2 big spoons of honey. This makes it a little sweet, to go with the salty taste. You can use maple syrup too.
Lime Juice: 2 big spoons of lime juice (from about 1 lime). Fresh juice is better because it’s more zingy.
Rice Vinegar: 1 big spoon.
Ginger: 1 big spoon of fresh ginger, grated. If you don’t have fresh, use 1 small spoon of ginger powder.
Garlic: 2 cloves of garlic, chopped small.
Sesame Oil: 1 small spoon. This makes the sauce taste a bit like roasted nuts.
Red Pepper Flakes: 1/4 small spoon (or more, if you like it spicy). This makes it a little hot. Change how much you use depending on how spicy you like it.
Water: 2-4 big spoons, to make the sauce as thin as you want.
Skewers: Sticks made of wood or metal. If you use wooden ones, soak them in water for at least 30 minutes so they don’t burn.

Step-by-Step Instructions

Get the Chicken Ready: Cut your chicken into about 1-inch pieces. Make them about the same size so they cook evenly.
Make the Sauce: In a bowl, mix together the peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
Mix and Add Water: When everything is mixed, add water, one big spoon at a time, until the sauce is how you like it. It should be thick enough to stick to the chicken, but not too thick. You should be able to pour it easily.
Marinate the Chicken: Pour about half of the sauce over the chicken in a different bowl or a bag you can zip up. Make sure all the chicken is covered. Keep the rest of the sauce for later.
Chill: Let the chicken sit in the fridge for at least 30 minutes. It’s even better if you leave it for a few hours or overnight. This makes the chicken taste really good.
Put Chicken on Sticks: Put the chicken pieces on the skewers. Don’t put too many on one stick; leave a little space between each piece.
Grill the Chicken: Heat up your grill to medium-high heat. Cook the chicken skewers for about 5-7 minutes on each side, or until the chicken is cooked all the way. The inside should be 165°F (74°C). You should see some grill marks, and the chicken should be a little crispy. You can also use a special pan on the stove if you don’t have a grill.
Serve: Once it’s done, you can serve it and put more peanut butter sauce on top.

Variations & Tips

How Spicy: Change how much red pepper flakes you use to make it more or less spicy. You can also add a little bit of sriracha or your favorite hot sauce.
Make Ahead: You can marinate the chicken and make the sauce before you need it. Keep them in the fridge, then just put the chicken on sticks and grill it when you’re ready to eat.
Leftovers: leftover chicken can be stored in the fridge for up to 3 days.
Warming it Up: Heat it up gently in the microwave or in a pan on the stove until it’s warm. You might want to add a little water or extra sauce so it doesn’t dry out.
What to Serve it With: Have it with extra peanut sauce for dipping, and rice, noodles, or a salad. Add some chopped peanuts, cilantro, or green onions to make it taste and look even better.

Key Details for Peanut Butter Chicken Satay

Prep time: 20 minutes (plus at least 30 minutes for the chicken to sit in the sauce)
Cook time: 10-15 minutes
Total time: 30-35 minutes (plus the time the chicken sits in the sauce)
Servings: 4-6 people
Equipment you’ll need: Grill, skewers, mixing bowls.

FAQ

Can I use chicken breast instead of thighs?

Yes! Chicken breast is fine for this. Just don’t cook it too long, because it can get dry easier than thighs.

Can I make this if I don’t have a grill?

Yes! You can use a special grill pan on your stove, or cook the chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until it’s cooked.

What if I can’t eat peanuts?

You can use other nut butters like almond butter or cashew butter. Sunflower seed butter is a good choice if you can’t have nuts. The taste will be a little different.

Can I make the sauce less sweet?

Yes! Just use less honey or maple syrup, or don’t use any. You can also add a little more lime juice or rice vinegar to make it more tangy.

How do I know when the chicken is done?

The best way is to use a meat thermometer. The inside of the chicken should be 165°F (74°C). If you don’t have a thermometer, the chicken shouldn’t be pink inside, and the juice should be clear when you poke it with a fork.

Is this recipe gluten-free?

It can be! Just make sure to use soy sauce that doesn’t have gluten, or use tamari. All the other things in the recipe don’t have gluten.

Peanut Butter Chicken Satay

Delicious grilled chicken skewers marinated in a creamy homemade peanut butter sauce, perfect as a quick dinner, party snack, or make-ahead meal.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Dish

Cuisine Thai

Servings 4 servings

Calories 350 kcal

Ingredients

1.5 pounds chicken boneless, skinless breasts or thighs, cut into 1-inch pieces
1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice fresh
1 tablespoon rice vinegar
1 tablespoon fresh ginger grated
2 cloves garlic chopped
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
2-4 tablespoons water
Skewers wooden or metal

Instructions

Cut chicken into 1-inch pieces.
In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
Add water to the sauce, 1 tablespoon at a time, until desired consistency is reached.
Pour half of the sauce over the chicken and marinate in the refrigerator for at least 30 minutes (or longer).
Thread chicken pieces onto skewers.
Preheat grill to medium-high heat. Grill chicken skewers for 5-7 minutes per side, or until cooked through (internal temperature of 165°F/74°C).
Serve immediately with remaining peanut sauce.