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Chicken Satay with Peanut Sauce

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  • Level: Easy
  • Total: 2 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 20 skewers
  • Nutrition Info
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2 pounds chicken tenders

1 cup yogurt 

1 tablespoon curry powder

4 dashes hot sauce, or to taste 

2 cloves garlic, minced

1 shallot, minced

1-inch piece fresh ginger, minced

Kosher salt 

Peanut Sauce:

1 tablespoon vegetable oil

1 tablespoon curry powder 

2 cloves garlic, minced 

1 shallot, minced 

1-inch piece fresh ginger, minced 

1/2 cup smooth peanut butter 

1/2 cup coconut milk 

1/4 cup soy sauce 

2 tablespoons brown sugar 

1/2 teaspoon hot chili oil 

Juice of 2 limes 

Kosher salt

1/2 cup hot water 

1/2 cup chopped fresh cilantro, for garnish 


Special equipment:
20 wooden skewers
  1. For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  2. Meanwhile, soak the wooden skewers in water.
  3. When ready to cook the chicken, heat a grill pan over medium heat.
  4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  5. For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  6. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

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