Name: Chicken Satay Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 30
Cuisine: Thai
Ingredients: ¼ cup coconut milk; ½ cup natural peanut butter; 1 can (14 oz) full-fat coconut milk; 1 tbsp brown sugar; 1 tbsp soy sauce; 1 tsp chili-garlic sauce (or to taste); 1 tsp ground turmeric; 2 lbs boneless chicken thighs (or breasts), cut into thin strips; 2 tbsp brown sugar; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp lime juice; 2 tbsp soy sauce; 3 cloves garlic, minced; 3 tbsp curry powder; 30 wooden skewers, soaked; Garnish: chopped peanuts, cilantro, lime wedges; Warm water to thin

Tender chicken strips marinated in coconut-curry flavors, grilled until juicy and lightly charred, then served with a creamy peanut dipping sauce. The perfect make-ahead, crowd-pleasing party bite that disappears in seconds.

Why You’ll Love This Recipe

These Chicken Satay Skewers are the ultimate party MVP: juicy, flavor-packed chicken that can be prepped hours (or even a day) ahead, then quickly grilled or broiled right before guests arrive. The coconut-curry marinade keeps them incredibly tender, while the peanut sauce is so addictive people will be double-dipping. They’re naturally gluten-free, high-protein, and look impressive on a platter but require almost zero last-minute work. Make a double batch because once your guests try one, they’ll hover until the platter is empty—this is the finger food everyone requests by name!

Recipe Tips and Tricks

Cut chicken into thin, even strips—cooks faster and stays juicier.
Marinate at least 2 hours, ideally overnight—flavor soaks in deep.
Soak wooden skewers 30 min to prevent burning.
Don’t overcook—chicken is done at 165°F but best at 160°F (carry-over).
Grill, broil, or air-fry—all work perfectly.
Warm the peanut sauce slightly—it drizzles better.
Garnish with crushed peanuts and cilantro—makes them look restaurant-quality.

Yield: 30 Skewers

Chicken Satay Skewers

Juicy coconut-curry chicken skewers with addictive peanut sauce—perfect party finger food!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

¼ cup coconut milk
½ cup natural peanut butter
1 can (14 oz) full-fat coconut milk
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp chili-garlic sauce (or to taste)
1 tsp ground turmeric
2 lbs boneless chicken thighs (or breasts), cut into thin strips
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp lime juice
2 tbsp soy sauce
3 cloves garlic, minced
3 tbsp curry powder
30 wooden skewers, soaked
Garnish: chopped peanuts, cilantro, lime wedges
Warm water to thin

Instructions

Whisk marinade: Coconut milk, curry powder, fish sauce, lime, sugar, soy, garlic, turmeric—smells amazing already!
Slice chicken: Cut into long, thin strips—perfect for quick cooking.
Marinate: Toss chicken in marinade, refrigerate 2–24 hours—the longer, the better!
Make peanut sauce: Whisk all sauce ingredients, thin with warm water—taste and adjust!
Thread skewers: Weave chicken onto soaked sticks—pretty accordion style.
Preheat: Grill to medium-high or broiler to high—ready for action!
Cook fast: 3–5 minutes per side until lightly charred and 165°F inside.
Rest briefly: Let sit 2 minutes—juices redistribute.
Warm sauce: Gently heat peanut sauce—perfect dipping consistency.
Serve party-style: Arrange on platter with sauce bowl, sprinkle peanuts and cilantro—watch them vanish!

Notes

Thigh meat stays juicier, but breasts work—just don’t overcook.
Make sauce up to 5 days ahead—it gets better!
Freeze marinated raw skewers—cook from frozen, just add 2–3 min.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 115Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 28mgSodium 64mgCarbohydrates 3gFiber 1gSugar 2gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.