Healthy and light, this Chicken Satay with Thai Peanut Sauce is also flavorful and easy! In this recipe, sliced chicken breasts soak in a simple marinade before being skewered, grilled to perfection and dipped into a delicious Thai infused peanut sauce. Serves 4 in under an hour.

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Looking for a easy dinner idea? Sick of the same old thing? Love Thai flavors?? The answer to these questions is this grilled chicken satay recipe!

We’re weeks away from summer officially starting and our grill has been used most nights of the week. Grilled wings, burgers and brats, and today it’s satay. I’m a huge satay fan. What is it about grilled meat on sticks that you get to dip into a creamy peanut sauce that’s so satisfying? And one of my favorite recipes is this beef satay, but it’s made by cooking in a hot oven. However it’s about to be too hot to turn on the oven and grilled chicken skewers not only look more appetizing, but the kiss of the grill only adds another layer of flavor.

Chicken Satay with Thai Peanut Sauce l SimplyScratch.com #chicken #grilled #satay #peanutbutter #Sauce #easy #heathlydinner

These skewers make for an excellent dinner, appetizer and even for meal prep!

To make the thai peanut sauce you will need:

  • 1/2 cup smooth peanut butter – use your favorite!
  • 2 tablespoons coconut aminos (or low-sodium tamari)
  • juice of 1/2 a lime
  • 1 teaspoon rice vinegar
  • 1 tablespoon sambal oelek [chili garlic paste]
  • 1 teaspoon grated fresh garlic
  • 2 teaspoons both grated fresh ginger and lemongrass
  • 1 to 2 tablespoons hot water.

Tubes of grated ginger, garlic and lemongrass are so handy for recipes like this.

Next add it all to a bowl and mix until combined throughly, only thinning out with enough hot water until it reaches a desired consistency. And then set it off to the side.

What Is Coconut Aminos?

Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

Chicken Satay with Thai Peanut Sauce l SimplyScratch.com #chicken #grilled #satay #peanutbutter #Sauce #easy #heathlydinner

To make the grilled chicken satay you will need:

  • 1-1/2 pounds of boneless, skinless chicken breast halves
  • 3 tablespoons coconut aminos or low-sodium tamari
  • 1 teaspoon light olive oil
  • 1 tablespoon sriracha
  • juice of 1/2 a lime
  • 2 tablespoons dark brown sugar
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons grated garlic (or about 2 cloves).  

It’s also a good idea to soak wooden skewers on water for at least 30 minutes before grilling. By doing this, your skewers won’t burn as fast while on the grill.

First slice the chicken breast halves into 1-inch strips and then place it into a shallow bowl and set off to the side.

Then measure and add 3 tablespoons coconut aminos, 1 teaspoon olive oil, 1 tablespoon sriracha, 2 tablespoons dark brown sugar, 2 tablespoons minced fresh cilantro, the juice of 1/2 a lime and 2 teaspoons grated garlic.

Next, pour the marinade over the strips of chicken and toss to coat. Allow the chicken to marinated for 15 to 30 minutes. Meanwhile preheat your grill to 400-450°.

Don’t forget to soak your wooden skewers!

Once the chicken is marinated, thread 1 to 2 pieces of chicken onto the soaked skewers and then lightly mist with olive oil spray. This will help the chicken from sticking to the grill.

Next, once your grill has preheated, place the chicken skewers on the grill grates. Then cook for 3 to 4 minutes a side or until fully cooked. As a result the chicken should have beautiful grill marks.

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Finally, serve the chicken satay on a platter with that delicious Thai peanut sauce and sprinkle with finely chopped peanuts, cilantro and sliced green onions.

Lastly, squeeze fresh lime over top and start dipping!

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Alone, the chicken satay is INCREDIBLE and exploding with flavor. Yet once you dip it into that creamy Thai peanut sauce, your tastebuds are met with nuttiness from the peanut butter and brightness from the garlic, ginger and lemongrass, and it’s a perfect match.

So quick and easy! This chicken satay with Thai peanut sauce recipe is quickly becoming a weekly occurrence. Serve with coconut rice and Thai cucumber salad – which I’ll be sharing my recipe for this week!

Enjoy! And if you give this Chicken Satay with Thai Peanut Sauce a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Satay with Thai Peanut Sauce
Yield: 4

Chicken Satay with Thai Peanut Sauce

Ingredients

FOR THE PEANUT SAUCE:

  • 1/2 cup smooth peanut butter
  • 2 tablespoons coconut aminos (or low-sodium tamari)
  • 1 tablespoon sambal oelek (chili garlic paste)
  • juice of 1/2 a lime
  • 1 teaspoon rice wine vinegar
  • 2 cloves garlic, grated (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger root
  • 2 teaspoons grated fresh lemongrass
  • 1 to 2 tablespoons hot water

FOR THE CHICKEN SATAY:

  • 1-1/2 pounds boneless skinless chicken breast halves, sliced into 1-inch strips
  • 3 tablespoons coconut aminos (or low-sodium tamari)
  • juice of 1/2 a lime
  • 1 teaspoon light olive oil
  • 1 tablespoon sriracha
  • 2 tablespoons dark brown sugar
  • 2 tablespoons minced fresh cilantro

FOR SERVING:

  • chopped peanuts
  • minced cilantro
  • lime wedges
  • sliced green onions

Instructions

FOR THE PEANUT SAUCE:

  1. In a small bowl, measure and add the peanut butter, coconut aminos, lime juice, rice vinegar, sambal oelek, grated garlic, ginger and lemongrass.
  2. Whisk to combine and thin out with 1 to 2 tablespoons hot water.

FOR THE CHICKEN SATAY:

  1. Slice the chicken breast halves into 1 inch strips and place into a shallow bowl.
  2. Then in a small bowl, whisk the coconut aminos, olive oil, lime juice, sriracha, brown sugar, cilantro, garlic and pour it over the chicken. Toss to combine and marinate for 15 to 30 minutes.
  3. Meanwhile, preheat your grill to 400-450°.
  4. Thread onto skewers, mist with olive oil and grill for 3 to 4 minutes a side or until fully cooked.
  5. Serve with peanut sauce, and sprinkle with chopped peanuts, cilantro and sliced green onions.

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Nutrition Information:

Yield:

4

Serving Size:

4

Amount Per Serving: Calories: 603 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 145mg Sodium: 873mg Carbohydrates: 39g Fiber: 3g Sugar: 27g Protein: 61g
Nutrition information isn’t always accurate.
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