Save to Pinterest These succulent chicken skewers deliver authentic Southeast Asian street food flavors right from your kitchen. The chicken marinates in a blend of coconut milk, soy sauce, and warm spices including coriander, cumin, and turmeric, absorbing deep aromatic notes. Grilled to perfection with slightly charred edges, each skewer gets drizzled with velvety homemade peanut sauce—creamy, slightly sweet, and wonderfully nutty with hints of lime and chili. The contrast between smoky, tender chicken and luscious dipping sauce creates an irresistible combination. Garnish with crushed peanuts and fresh coriander for added texture and brightness.
The scent of coriander and cumin hitting hot coals always pulls me back to a night market in Singapore, where I first watched street vendors grill skewers with practiced efficiency, smoke curling into the humid air while motorcycles buzzed past and vendors called out orders in a dozen languages.
I made these for a summer barbecue last year, and my friend Mark who claims he hates peanut butter ended up standing by the grill, dipping each skewer into the sauce before it even hit his plate, while everyone else gathered around, drinks in hand, waiting for their turn.
Ingredients
- Chicken thighs: Thighs stay juicier than breasts on the grill, and cutting them into strips ensures they cook evenly without drying out
- Coconut milk: This is what makes the marinade cling to the chicken and keeps it tender while it sits
- Ground coriander and cumin: These two spices are the backbone of Southeast Asian flavor, so do not skip them or try to substitute
- Creamy peanut butter: Natural peanut butter can separate, so go for the stuff that stays creamy and smooth
- Lime juice: Fresh is absolutely necessary here, and squeeze it right before you make the sauce
- Chili sauce: Sriracha works perfectly, but adjust the amount based on how much heat you like
- Wooden skewers: Soak them for at least 30 minutes so they do not burn on the grill
Instructions
- Mix the marinade:
- Whisk together the soy sauce, coconut milk, brown sugar, oil, spices, garlic, ginger, and salt until the sugar dissolves completely
- Marinate the chicken:
- Add the chicken strips and toss until every piece is coated, then cover and refrigerate for at least one hour
- Prepare the skewers:
- Thread the chicken onto the soaked skewers, leaving small gaps between pieces so the heat can circulate
- Grill to perfection:
- Cook the skewers over medium-high heat for about 4 minutes per side until you see charred edges and the chicken is cooked through
- Make the peanut sauce:
- Combine all sauce ingredients in a small saucepan over low heat, stirring constantly until smooth and velvety
- Serve it up:
- Arrange the skewers on a platter with the peanut sauce alongside for dipping, topped with crushed peanuts and fresh coriander
Save to Pinterest These skewers have become my go-to for feeding a crowd because people gather around the grill anyway, and there is something about food on a stick that makes everything feel more like a party.
Getting the Grill Right
Medium-high heat is perfect, around 375 to 400 degrees Fahrenheit, because you want those charred edges without burning the outside before the inside cooks through.
Making the Sauce Ahead
The peanut sauce actually tastes better after it sits for a day, so make it up to three days in advance and store it in the refrigerator, then warm it gently before serving.
Serving Ideas
Jasmine rice soaks up the extra peanut sauce beautifully, and a crisp cucumber salad cuts through the richness.
- Cold beer or a dry Riesling balances the sweet and spicy flavors
- Extra lime wedges on the side let people adjust the acidity
- Make double the sauce because you will want leftovers
Save to Pinterest There is something primal and satisfying about eating food off a stick, maybe because it reminds us of cooking over open fires, but mostly because it just tastes better that way.
Recipe FAQs
- → How long should I marinate the chicken?
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Marinate for at least 1 hour in the refrigerator. For the best flavor penetration, you can marinate overnight—up to 24 hours. The longer marinating time allows the aromatic spices and coconut milk to fully infuse the meat.
- → Can I use chicken breasts instead of thighs?
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Absolutely. Chicken breasts work well, though thighs tend to be more tender and juicy. If using breasts, be careful not to overcook—grill for just 2–3 minutes per side to prevent drying out.
- → What can I substitute for peanut butter?
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Almond butter makes an excellent substitute if you need to avoid peanuts. Cashew butter also works beautifully and creates an equally rich, creamy sauce with a slightly milder nutty flavor.
- → How do I prevent wooden skewers from burning?
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Soak wooden skewers in water for at least 30 minutes before threading the chicken. This simple step prevents them from scorching on the grill. Metal skewers eliminate this concern entirely.
- → What should I serve with chicken satay?
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Jasmine rice creates a perfect base to soak up extra peanut sauce. A refreshing cucumber salad with rice vinegar balances the rich flavors. Steamed bok choy or Asian-style slaw also make excellent sides.
- → Can I make the peanut sauce ahead?
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Yes, the peanut sauce keeps beautifully in the refrigerator for up to 5 days. Store in an airtight container and gently reheat with a splash of water or coconut milk to restore the creamy consistency before serving.
