Chicken Satay

A cozy plate that comes together fast, showcasing chicken alongside bright peanut butter. Rest a few minutes before slicing so the juices stay in.

Why You'll Love This Recipe

• Restaurant-quality Southeast Asian flavor at home.
• Make-ahead-friendly for parties.
• That peanut sauce is shamelessly addictive.
• Naturally gluten-free with tamari.
• Easy to scale up for a crowd.

Ingredient Notes

• Natural peanut butter (peanuts + salt) makes a smoother sauce than Skippy-style; the sugar in commercial PB makes the sauce overly sweet.
• Full-fat coconut milk is required for richness — light is too thin.
• Turmeric gives the signature golden color.

Ingredient Substitutions

• Sunflower butter for peanut allergy.
• Chicken breast (cooked to 162°F and rested) if thighs unavailable.
• Coconut aminos + tamari for full gluten-free.

Equipment Needed

• Bamboo or metal skewers (soak bamboo 30 min)
• Grill or grill pan
• Mixing bowl
• Whisk
• Tongs

Prep Tips

• Marinate the chicken in the morning for a hands-off evening.
• Make the peanut sauce while the chicken marinates.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 tbsp peanut butter, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 cup coconut milk, 1 lime (for juice). mince the garlic, and grate the ginger before you start cooking.

2. 2

   Soak bamboo skewers in water for at least 30 minutes (skip if using metal).

3. 3

   In a bowl, whisk the soy sauce, 1 tablespoon brown sugar, fish sauce, half the garlic, half the ginger, coriander, turmeric, and 1 tablespoon of the oil. Add the chicken, toss, and marinate at least 20 minutes (or up to overnight for deeper flavor).

4. 4

   Make the peanut sauce: whisk the peanut butter, coconut milk, soy sauce, lime juice, remaining garlic and ginger, brown sugar, Sriracha, and remaining 1 tablespoon brown sugar in a bowl. Add warm water a tablespoon at a time until pourable.

5. 5

   Thread the chicken onto skewers, accordion-style, 4–5 pieces per skewer. Brush both sides with the remaining oil.

6. 6

   Heat the grill or grill pan to medium-high (about 400°F). Grill the skewers 3–4 minutes per side until lightly charred and the chicken reaches 165°F. Plate with the peanut sauce alongside, garnished with cilantro, chopped peanuts, and lime wedges.

Artsi Pro Tips

• Soak bamboo skewers fully or they'll burn through.
• Cut chicken into long thin strips so it cooks fast and gets the most char per surface area.
• Thread accordion-style — pierce, push the meat in a wave — for even contact with the grill.

Common Mistakes

• Skewers burning — soak bamboo or wrap exposed ends in foil.
• Crowding the grill, so skewers steam instead of char.
• Sauce too thick or too thin — adjust with warm water just before serving.

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