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Chicken Satay with Spicy Thai Peanut Sauce Recipe

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. 


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.