Chicken Satay with Peanut Sauce


For the Chicken:

  • Bamboo skewers soak in cold water for 1-2 hours or overnight
  • 2 pounds boneless skinless chicken thighs fat trimmed, cut into 1 1/2” strips
  • 3 tablespoons olive oil plus extra for grill pan
  • 6 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Kosher salt
  • 1 teaspoons honey
  • 1/3 cup canned coconut milk full fat, stirred; save rest for peanut sauce
  • 3 tablespoons soy sauce or tamari sauce
  • 3 tablespoons freshly squeezed lime juice, juice of 2 small limes

For the Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup canned coconut milk full fat, stirred
  • 1 tablespoon soy sauce or tamari sauce
  • 1 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon red pepper flakes optional but recommended
  • 1 tablespoon freshly squeezed lime juice, juice of 1 small limes
  • 1/4 cup water

For Serving:

  • 1/4 cup chopped peanuts
  • Lime wedges
  • 2 tablespoons chopped fresh cilantro


  • Be sure bamboo skewers have soaked in cold water for 1-2 hours or overnight.
  • Prepare the chicken: In a large bowl, whisk together the olive oil, garlic, turmeric, salt, honey, coconut milk, soy sauce and lime juice. Add the chicken pieces to the marinade and mix to coat. Let sit for 30-60 minutes in the fridge.
  • Once chicken is marinated, thread 4-5 pieces of chicken onto each skewer, folding each piece over to adhere to the skewer.
  • Preheat your grill pan (ideally a cast iron version) over medium-high heat. Brush the grill pan lightly with oil.
  • Grill chicken skewers on each side for about 5-6 minutes until fully cooked through. Transfer skewers to a plate to cool while preparing the sauce.

Make the sauce:

  • In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey, salt and red pepper flakes until smooth.
  • Serve chicken satay skewers with a drizzle of peanut sauce, sprinkle of chopped peanuts and fresh cilantro.


  1. If the peanut sauce sits and gets too thick, reheat and whisk in 1⁄4 cup more water.
  2. This chicken stores really well in the fridge for 2-3 days!
  3. You can make this dish with boneless skinless chicken breast as well, but I find the thighs to be a bit more moist and are more forgiving if you overcook them.
  4. Swap cilantro for parsley if that’s all you have!

Net carbs are 7.6 g per serving


Serving: 2 skewers + 3 tablespoons sauceCalories: 302kcalCarbohydrates: 8.9gProtein: 15.7gFat: 24.2gCholesterol: 46.7mgSodium: 461.9mgFiber: 1.3gSugar: 3.8g

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