Skip to content

Chicken Satay with Peanut Sauce

Write a Review Read Reviews
  • Yields: 16–20 Servings
  • Cook time: 15 minutes
  • Prep time: 30 minutes


  • 2 pounds boneless, skinless chicken breasts (halved and cut into thin strips)
  • 2 cups coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • ½ tablespoon chopped cilantro
  • 2 teaspoons chopped ginger
  • 2 cloves garlic (minced)
  • ½ teaspoon kosher salt
  • Peanut Dipping Sauce (recipe follows)
Additional Tools
  • wooden skewers (soaked in water for at least 1 hour)
Peanut Dipping Sauce
  • 1 teaspoon creamy peanut butter
  • ½ tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 tablespoon honey
  • ¼ cup grated ginger


  1. Combine coconut milk, lime juice, ginger, cilantro, garlic, and salt in a large mixing bowl and stir to combine. Place chicken strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.
  2. Prepare grill for medium-high heat cooking, approximately 400°F. As the grill comes to temperature, remove the chicken from the marinade and pat dry. Thread chicken onto the skewers and grill until they reach an internal temperature of 165°F. Serve immediately with peanut sauce.
  3. Peanut Dipping Sauce: Combine all ingredients in a mixing bowl and blend well, adding more water if it is too thick. Refrigerate until ready to use, bringing it to room temperature before serving.

For safe meat preparation, reference the USDA website.

Ratings & Reviews

  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 149.15ms
  • bvseo-msg: HTTP status code of 404 was returned;

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now