These easy and tender grilled Chicken Satay Skewers with Spicy Peanut Sauce are ridiculously delicious! You'll be addicted to the lightly spicy, slightly tangy dipping sauce!
Yep, it's grilling season, and what better way to take advantage than with this a-m-a-z-i-n-g Chicken Satay Skewers recipe! It's to die for (seriously, I'm not kidding)!
I marinated the chicken in a dreamy Asian-flavored mixture featuring soy sauce, fish sauce, sambal oelek for heat, brown sugar, tangy lime juice, fresh ginger, and cilantro. How incredible does that sound?
You'll need to soak the bamboo skewers in water for about 30 minutes prior to skewering. This keeps them from burning on the grill. Cut the chicken breasts into bite-sized pieces and thread them onto the skewers.
Food on a stick -- so much fun to eat! And these perfectly grilled chicken skewers are the bomb! You won't believe how easily this dish comes together!
Look at those grill marks! The chicken doesn't take long to grill using either an outdoor grill or stove-top grill pan, so stay on top of it! They should only take 5 to 7 minutes on each side to cook.
The BEST Peanut Dipping Sauce
This creamy, rich, tangy, slightly spicy Peanut Dipping Sauce is heavenly! So what's in it?
- Creamy peanut butter
- Light coconut milk
- Low-sodium chicken broth
- Low-sodium soy sauce
- Rice vinegar
- Lime juice
- Fresh ginger and garlic
- Red chili flakes
I also use this crazy-delicious peanut sauce with my Tofu Collard Wraps. Vibrant and healthy, these collard wraps are filled with crispy tofu strips and broccoli slaw. So yum!
Tender chicken breast pieces are soaked in a flavorful Asian marinade, then grilled on a skewer and served with a spicy peanut dipping sauce. You will have this Chicken Satay Skewers recipe on repeat for years to come!
TIPS & TRICKS
- Make sure to soak the bamboo skewers in water for at least 30 minutes. This keeps them from burning on the grill.
- I used an outdoor grill for this recipe, but have also made these skewers on my stove-top grill pan. Either will work wonderfully!
- Leftover skewers can be stored in an airtight storage container in the refrigerator for up to 4 days or freeze. The peanut sauce can be stored in an airtight container for up to 4 days or freeze. Let thaw overnight in the refrigerator before reheating.
- Serve this dish with a side of white, brown, or cauliflower rice for a tasty chicken meal.
- My Asian Slaw with Nuoc Cham Dressing would be delicious with this chicken satay recipe!
WANT MORE?
If you like this Asian chicken recipe, you’re going to want these recipes too!
- Vietnamese Grilled Pork Tenderloin Skewers
- Red Curry Salmon Kebabs
- Baked Korean Chicken Wings
- Thai Curry Chicken
- Honey Garlic Chicken Wings
SUGGESTED WINE PAIRING
2020 Conte de la Terre Pinot Noir, Willamette Valley, OR. Earthy and light with notes of cranberry, white pepper, tart cherry, violets, and wildflowers.
SCOUT & CELLAR WINES ARE GROWN NATURALLY & BOTTLED CONSCIOUSLY.
SEE MORE WINES
Update Notes: This post was originally published on February 21, 2017, but was republished with slight text changes and additions, like new photos, step-by-step instructions, and tips in August 2020.
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Chicken Satay Skewers with Spicy Peanut Sauce
These juicy Chicken Satay Skewers are soaked in a flavorful Asian marinade, grilled on skewers with just the right amount of char, and drizzled with the best spicy peanut dipping sauce ever!
- Total Time: 1 hour 15 mins
- Yield: 4 1x
Ingredients
For the Marinade:
- 2 teaspoons fish sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sambal oelek
- ½ teaspoon fresh lime juice
- 1 tablespoon grated ginger
- Handful chopped fresh cilantro
- 1 pound skinless, boneless chicken breasts (cut into bite-sized pieces)
- 8 bamboo skewers soaked in water for 30 minutes
For the Peanut Dipping Sauce:
- 2 tablespoons light coconut milk
- ¼ cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- ½ teaspoon red chili flakes
- 1 teaspoon crushed or grated garlic
- ¼ cup creamy peanut butter
Instructions
- In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread the chicken pieces onto a bamboo skewers that have been soaked in water beforehand.
- Heat an outdoor grill or grill pan on medium-high heat. (Spray first with cooking spray so chicken doesn’t stick.) Grill the chicken skewers 5 to 7 minutes on each side until cooked through and light grill marks appear. Serve with the dipping sauce.
Make the Dipping Sauce:
- Combine all ingredients into blender and pulse until smooth and creamy.
Notes
- Make sure to soak the bamboo skewers in water for at least 30 minutes. This keeps them from burning on the grill.
- I used an outdoor grill for this recipe, but have also made these skewers on my stove-top grill pan. Either will work wonderfully!
- Leftover skewers can be stored in an airtight storage container in the refrigerator for up to 4 days or freeze. The peanut sauce can be stored in an airtight container for up to 4 days or freeze. Let thaw overnight in the refrigerator before reheating.
- Serve this dish with a side of white, brown, or cauliflower rice for a tasty chicken meal.
- My Asian Slaw with Nuoc Cham Dressing would be delicious with this chicken satay recipe!
- Prep Time: 1 hour
- Cook Time: 15 min
- Category: Dinner
- Method: Grill
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 282
- Sugar: 5.4 g
- Sodium: 1041.7 mg
- Fat: 12.9 g
- Carbohydrates: 10.5 g
- Protein: 31.3 g
- Cholesterol: 83.1 mg
Laurie Manders says
This sounds amazing! I’m drooling thinking of this Asian peanut sauce slathered all over these skewers! Can’t wait to try!
Asian Caucasian says
The spicy peanut sauce is really amazing! It completes this dish like no other! Hope you enjoy!