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Chicken Satay with Spicy Thai Peanut Sauce Recipe

Staff Writer
Spicy Thai Peanut Sauce
Molly Aronica

Spicy Thai Peanut Sauce

Chicken satay is a quick and easy appetizer that's satisfying as well. The satay skewers in this recipe are baked but feel free to throw them on the grill or use a grill pan. The slightly tangy peanut sauce has a warm kick from the red pepper flakes and a hint of sweetness from the brown sugar. 

Click here to see Recipe SWAT Team: Thai Dishes. 

Deliver Ingredients


For the chicken satay:

  • 1 lemongrass stalk, lower bulb and tough outer leaves removed, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lime, juice and zest reserved
  • ½ teaspoon fresh ginger root, grated
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ pound chicken tenders (about 6)
  • 6 wooden skewers, soaked in water for 30 minutes

For the peanut sauce:

  • ¾ cup creamy peanut butter
  • 1 ½ tablespoons rice wine vinegar
  • 1 ½ tablespoons soy sauce
  • 1 tablespoons canola oil
  • 1 teaspoon brown sugar
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ cup fresh cilantro, chopped


For the chicken satay:

Whisk together the first 6 ingredients in a mixing bowl. Transfer the marinade to a zip-top plastic bag, add the chicken and shake to coat the meat. Refrigerate the chicken until you're ready to cook. 

Preheat the oven to broil. Thread the tenders onto the wooden skewers and place on a baking pan lined with aluminum foil. Bake the chicken for 6-8 minutes, or cooked through. 

For the peanut sauce:

Combine the first 4 ingredients in a small mixing bowl and microwave for 15 seconds. Whisk in the brown sugar, red pepper flakes, salt, and cilantro. Serve immediately alongside the chicken satay. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.