Chicken Satay with Peanut Dipping Sauce

There is a fabulous Thai restaurant very close to where I live and on occasion my father and I will go there for dinner and take some time to catch up.  Since I don’t get there often, every time I go I seem to always order the same thing, either Pad Thai or Penang Curry since it so good.  We also enjoy trying a variety of appetizers, and one of our favorites is Chicken Satay.

These delicious bites of curried chicken with a hint of coconut are a perfect dish to serve as an appetizer while entertaining or to enjoy as a meal alongside Coconut Rice.  

One thing we always have fun doing when going for Thai is wine pairing.  One of our favorites is Dr. Konstantin Frank Gewurztraminer.  It is a wine for the Finger Lakes Region of New York and goes fabulous with Thai food.  If you enjoy a glass of wine while enjoying Thai as well, hopefully you can find this wine at your local wine store or try another brand of Gewurztraminer.

When I was developing this recipe I found this combination was the best.  I love the combination of the coconut milk along with the peanut butter and a hint of soy sauce and curry.  The flavor is delightful and with the addition of the peanut dipping sauce makes this dish complete.  


Chicken Satay with Peanut Dipping Sauce


1 1/2 pounds chicken breast (about 3 large breasts)  

1/4 cup canned lite coconut milk

2 tablespoons creamy peanut butter

2 tablespoons soy sauce

1 tablespoon curry powder

1 teaspoon brown sugar

1 teaspoon freshly ground ginger

wooden skewers (soak in water for 20 minutes if grilling)


Using a mallet,  flatten chicken and cut in to strips, set aside.

In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well.  Toss with chicken and set in refrigerator to marinate for 2-3 hours.  

Weave wooden skewers through the center of the chicken strips.  

On the grill- Spray nonstick cooking spray on grill grates.  Preheat grill to medium-high heat.  Grill 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees.  

In the oven- Preheat oven to 375 degrees.  Place chicken skewers on nonstick baking sheet.  Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees. 

Creamy Peanut Dipping Sauce


1/2 cup creamy peanut butter

1/2 cup canned lite coconut milk

1 tablespoon soy sauce

1 teaspoon chili paste (this can be increased or decreased based on desired temperature)

1 tablespoon chopped peanuts for garnishing (optional)


In a medium bowl combine all ingredients and stir well.  Chill in refrigerator until ready to serve.  Garnish with chopped peanuts.

Check out Mother Thyme at Home where I am sharing my 25 Days of Christmas Inspiration.    Click the at Home page above or HERE.  

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  1. I love Chicken Satay and serve it often. Your recipe sounds delicious. I like the combination of coconut milk and peanut butter with the soy and chili paste. Such a simple dish to make with incredible flavor. Great photos.

  2. What an coincident. I just made some Chicken Satay not long ago for a recipe contest and I had the recipe on my blog. Your chicken satay looks perfect and delicious. 🙂

  3. This recipe looks easy enough to make every week -and I just may do that!! 🙂 Let me explain: I am 6 months pregnant and craving Thai nearly by the hour, but we have moved to Kentucky where they do not seem to have any Thai restaurants at ALL, so I am left wanting. My husband and I had a favorite restaurant we used to frequent before the move, and Chicken Satay with the cucumber salad was our very fave!! Thank you, I will be making this!

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