This easy Chicken Satay recipe features tender, juicy, and flavorful marinated grilled meat paired with a sweet and spicy peanut sauce. No worries if you don’t have a grill or grill pan; you can also cook the chicken in the oven or in an air fryer!
Add all ingredients for the peanut sauce (except the water) to a food processor. Pulse a few times, and then process until it forms a sauce, stopping to scrape down the sides as necessary. If need be, add a little water through the feed tube with the motor running to thin it out until it reaches your desired consistency.
Store covered in the fridge until using.
Make the Chicken Satay:
Add all ingredients for the chicken satay (except the chicken) to a large bowl and stir to combine. Stir in the chicken until well-coated.
Cover the bowl with plastic wrap and refrigerate at least 2 hours, or up to 24 hours.
Cook the Chicken Satay:
Let the chicken sit at room temperature for 15 minutes before you want to cook it.
To Grill: Soak wooden skewers in water for 20 minutes, and then thread the chicken onto the skewers. Preheat a grill to medium-high; cook the chicken until it’s charred and fully cooked in the center, about 6 to 8 minutes per side.
To Roast: Soak wooden skewers in water for 20 minutes, and then thread the chicken onto the skewers. Preheat the oven to 400F; place the chicken skewers on a baking tray and roast until it’s fully cooked, about 15 to 20 minutes, flipping the skewers once halfway through. Once it’s cooked, you can broil the chicken briefly to brown it a little.
To Air Fry: No need for skewers in the air fryer! Preheat the air fryer to 400F. Brush a little avocado or vegetable oil in the air fryer basket, and arrange the chicken pieces in a single layer. Air fry until fully cooked, about 15 to 20 minutes, flipping the chicken once halfway through.
Notes
Nutritional Information: The nutrition information for this recipe was calculated without the optional garnishes.
Storage: Once the chicken is cooked, you can store the leftovers covered in the fridge for up to 4 days. Store the sauce in an airtight container in the fridge for up to 1 week.
Peanut Sauce Yield: This recipe makes about 1 cup of peanut sauce. There are 6 servings, each serving is 2 tablespoons + 2 teaspoons of sauce.
Peanut Sauce: You can completely puree the sauce until smooth, but I like it with a little texture. For a much smoother sauce, you can use creamy peanut butter instead of peanuts.
How to Tell When Chicken Thighs Are Fully Cooked: There should be no pink in the center. Additionally, the thickest part of the meat should register an internal temperature of 170F on an instant-read thermometer.
Gluten Free Version: Tamari sauce or coconut aminos instead of soy sauce.
Low Carb/Keto Version: Use almonds instead of peanuts. Use keto brown sugar instead of regular brown sugar. Serve with cauliflower rice.
Paleo Version: Use almonds instead of peanuts. Use coconut sugar instead of brown sugar. Serve with cauliflower rice.