Easy Chicken Satay — Damn Delicious

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Easy Chicken Satay

Save money (and calories) on takeout with this easy peasy homemade version! And that peanut dipping sauce is OUT OF THIS WORLD amazing.

Chicken on a stick tastes so much better than chicken not on a stick,right?

I mean, having to eat chicken with a fork and knife or even a fork just doesn’t cut it for me.

A skewer is the way to go.

And when you get to smother that chicken-on-a-stick in an epic sweet and spicy peanut sauce, you’re golden.

Seriously. Just skip the chicken and head straight for the sauce. You won’t regret it.

Easy Chicken Satay

Yield: 20 skewers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Save money (and calories) on takeout with this easy peasy homemade version! And that peanut dipping sauce is OUT OF THIS WORLD amazing.


  • 1 cup coconut milk
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon curry powder
  • 1 teaspoon brown sugar
  • 2 stalks fresh lemongrass, thinly sliced, optional
  • 1 pound boneless, skinless chicken breasts*, cut into 1-inch strips

For the peanut sauce

  • 1/2 cup peanut butter
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon hoisin
  • 1 tablespoon Sriracha
  • 1 teaspoon brown sugar


  1. To make the peanut sauce, whisk together peanut butter, lime juice, hoisin, Sriracha, brown sugar and 2 tablespoons water in a small bowl. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
  2. In a large bowl, combine coconut milk, garlic, ginger, curry powder, brown sugar and lemon grass, if using. Stir in chicken and marinate for at least 1 hour, turning the bag occasionally.
  3. Drain the chicken from the marinade and thread onto skewers.
  4. Heat a grill pan over medium high heat. Add chicken in a single layer and grill until cooked through, about 3-5 minutes per side.
  5. Serve immediately with peanut sauce.

*Boneless, skinless chicken thighs can be substituted.

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Will you post the nutrition facts on this? I notice that sometimes you do and sometimes you don’t. Very helpful. Many thanks

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Thanks so much for this great recipe! In the photo, it looks like there may be some chopped peanuts in the dipping sauce, but there are none in the recipe. Just wondering?

Yes! The chopped peanuts are added simply as a garnish.

This looks awesome. I’m wondering if the hour of marinating shouldn’t be included in the prep time, though, so people don’t glance at the recipe heading, and go, “Dinner’s at 6:30. This takes 25 minutes, so I’ll start at 6:00.”

That’s exactly what happened to me! Much needed suggestion

Ooh! Love this! What a great idea, love it as party food too. I made something similar some time ago but without the spices. They must add so much more flavour. Great recipe thank you.

What kind of peanut butter? Sweetened or natural?

Tricia, I recommend an all-natural peanut butter (no salt or sugar added).

I use tahini (sesame butter) instead, or half tahini/half peanut butter. Tahini is much easier to find these days: no special trip to the Asian market required. It’s now in most upmarket groceries (Central Market, Sprouts, Whole Foods, etc.), and is starting to appear in standard supermarkets.

I’d rather have chicken on a stick any day! They should replace Hot Dog on a Stick with Chicken on a Stick! 😉

I don’t have a grill pan at the moment and don’t want to use the outdoor grill. Is there another way you could recommend I cook this?

Yes, you can cook this on the stovetop using a skillet.

Do you have a favorite brand of hoisin sauce?

Yes! I love Lee Kum Kee Hoisin Sauce.

Looks soo delicious!! Love to prepare this!
Love from http://www.trangscorner.com

I have such hard time getting flavorful Asian food. I always eat out when I am in the mood because it is much better than mine. I will give this a go and hope for success!

Making this for Super Bowl…along with other things 😉

Sounds delicious! My husband is not a fan of curry powder. Is there another spice that I would be able to substitute?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Hi, Damn, D, AGAIN! 🙂

I rarely comment on any recipes good or bad online and now have commented on your blog twice in two days AND sent a email! Hehee. Says a lot for this delectable, simple and sweet blog of yours! I’ve enjoyed emensley and have SO many marked recipes to make but best of all EAT! :). Thank goodness my family adores Asian food and my two sets of of best friends are Asian, too, added bonus. 🙂

One question is there any substitution for the coconut milk or should I just wait till I purchase it to make this delicious recipe that I could almost take a bite through my phone screen?! Lol

Once again thank you for taking the time and effort to share your wonderful dishes with us I know it’s not an easy endeavor that’s why all your recipes have love cooked in them because it’s your sweet heart. My grandmother always ended her Italian recipe cards she handed out with and remember the “love” at the end of the ingredient list list. I know you don’t do that, but I feel, smell and taste it…

As the coconut milk is a key ingredient here, I do not recommend using a substitute. But as always, please use your best judgment. Here are also 7 possible substitutes if needed.

I use cumin and garam masala. No complaints (yet) 😉

because there are several kinds of srirachi sauce, it would be helpful if you would tell us what type you are using. I prefer the hot stuff (huy fong) but it has a substantially different flavor than the sweeter, less spicy Kame. And I’m sure there are others, each different than the others. Thanks. Great recipes.

To my knowledge, I am only aware of this type of Sriracha.

Ok, so im soooo in love with chicken satay, but I recently became allergic to peanut butter, is there anything I could substitute this with that would keep the consistency and somewhat flavor of the sauce?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

I was planning on trying it with sun butter. I’ll let you know how it goes.

Have you tried tahini (sesame butter)?

Hi. Did you add some kaffir lime leaves? I noticed some greens on the kebab 🙂

I can’t wait to make this.

It’s actually a sprinkle of parsley to add a pop of color as a garnish.

Made this last night for a party and the chicken marinated for an hour but it didn’t have much flavor to it. Anyone else have this issue?

Yes, I have had that problem. I notice no salt on the chicken at all, so I would try adding some pink Himalayan sea salt and/or Tamari soy sauce (I tried 1 tsp salt and 1 Tbsp Tamari). Also the peanut butter can be substituted with almond butter for those allergic or wanting to avoid the toxins in peanuts.

Thanks Chris. I may try that next time. I love chicken satay but I was hoping for more flavor.

Grilled meat on a stick is one of our favorite ways to entertain in the summer. So much fun. These flavors sound awesome. Happy Weekend!

My mom always cook this recepie for me on every friday and makes my day special.I loved it 🙂

I followed the recipe exactly and my peanut sauce looks more like a paste then a sauce. Did anyone else have that happen? Does anyone have a suggestion of what to add to help? If I had more coconut milk I would add it to the sauce.

I found the same thing and felt the coloring was totally off.

I had the same issue so I just added all the other ingredients again except the peanut butter. Basically I doubled the recipe but not the peanutbutter. Tasted great!

This looks delicious. I would like to make it for dinner. What would you serve with it as a meal?

My absolute favorite side dish for this is my easy lo mein. But please feel free to check out all of my side dish recipes here.

I have turmeric and madras curry. Which could I use?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Sooo delicious! These taste just like the ones I get at a Thai restaurant nearby! Bomus: they’re soooo easy!! Definitely going to make again!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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