Crispy Chicken Satay with Peanut Dipping Sauce

One of my go to takeaway dishes is chicken satay, and mainly because I am addicted to the peanut dip!  It’s something I’ve wanted to make for ages and I can confirm this recipe is as good as any takeaway!

Classic Thai flavours are used to marinate the chicken and the peanut sauce is sweet with the warmth of chilli running throughout. The chicken satay is finished off in a frying pan to leave you with crispy, succulent meat.

Give it a go for your next barbecue or picnic and if there is any dipping sauce left, it will keep covered in the fridge for three days.

If you are looking for more chicken snacks, check out my Chicken Tandoori Naan Bread Pizza!


chicken satay with a peanut dipping sauce
Crispy Chicken Satay with Peanut Dipping Sauce
Prep Time
6 hr
Cook Time
50 mins
Total Time
6 hr 50 mins

This crispy chicken satay is perfect for snacking on and great when made on the BBQ!

Course: Appetizer, bbq, entree
Cuisine: Thai
Servings: 8 sticks
Author: Slow The Cook Down
For the chicken satay
  • 1 tin of coconut milk
  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 3 garlic cloves finely chopped
  • Juice of 1/2 lime
  • 50 ml olive oil
  • 2 tbsp fish sauce
  • 1 lemongrass stalk cut in half lengthways
  • 600 g boneless chicken thighs
For the peanut dipping sauce
  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 can of coconut milk
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/2 jar crunchy peanut butter
  1. Put in all of the chicken satay ingredients into a large dish, excluding the chicken.  Using a hand whisk, mix the ingredients together until you have a smooth marinade.  Cut the chicken thighs into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered.  Cover with cling film and pop in the fridge for at least 4 hours or overnight.
  2. To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic.  Cook for 3 minutes.  Add in the coconut milk, brown sugar, fish sauce and peanut butter.  Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce - this shouldn't take any longer than 5 minutes.  When smooth, transfer to a bowl and put in the fridge to cool.
  3. When ready to cook the chicken, pre heat the oven to 180º.
  4. Take the chicken out of the fridge and thread the pieces of chicken onto wooden skewers.  Place the skewers onto a baking tray lined with foil and put in the oven for 40-45minutes, turning occasionally, until the chicken starts to brown.
  5. Once the chicken is cooked, take out of the oven and heat a little oil in a frying pan over a medium high heat.  Once the pan is hot, add in the skewers and drizzle over any juice for the baking tray. Cook for around 5 minutes on each side until golden brown and crispy.
  6. Take the peanut sauce out of the fridge and pour off any oil off of the top.  Mix well.
  7. Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped coriander and chilli.



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  1. How much is half a jar of peanut butter meant to be? It comes in all sorts of sizes ?

  2. Could it use bba kamado grill to cook ?


      Absolutely! It will give the chicken a real crispiness to the outside. Hope you enjoy!

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