Sunday nights are my sacred kitchen retreat. On weeknights, we usually eat leftovers of my latest rounds of recipe tests. On weekends, we often go out. Sunday, however, is my most treasured food night of them all. I take that evening to leisurely cook whatever strikes me, whether it’s a recipe from a cookbook or an old favorite that we haven’t enjoyed for a while. A few weeks ago, I made a riff on Chicken Satay Skewers with Peanut Dipping Sauce that was so dynamite, I couldn’t resist making it a second time to share with you here!

Thai Chicken Skewers with Peanut Dipping Sauce

Peanut chicken satay skewers—juicy strips of chicken that are soaked in a flavorful Asian marinade, then grilled on a skewer and served with a peanut dip—has long been one of my favorite appetizers, so much so that I have been known to flag down servers at cocktail parties to snag an extra skewer or two. Dunking a skewer of tender, grilled meat into a rich peanut dipping sauce while wearing a cocktail dress and heels might be risky business, but someone needs to forge the trail.

Thai Satay Chicken Skewers with Peanut Dipping Sauce

Chicken Satay Background

If you aren’t familiar with satay, it’s a dish that originated in Indonesia, but is popular across Southeast Asia and, if my experience has anything to say about it, weddings across the Midwest. Although there are many varieties of satay, all of them begin with tasty grilled meat and end in yummy dipping sauce.

I’m not sure if sauce is required for skewers to be properly deemed “satay,” but since the Thai-style peanut butter dipping sauce included in this recipe is plate-licking good, I’m going to insist.

overhead photo of skewers of chicken satay and a bowl of peanut dipping sauce

Simply Marinated Chicken Satay Skewers

This healthy chicken satay skewers recipe begins with an easy marinade that you can prep a day in advance.

The marinated chicken satay skewers are ultra tasty directly from the grill, but the Thai peanut dipping sauce is too good to miss. It’s creamy, richly spiced with ginger and garlic, and has a lightly spicy, sweet note that is nothing short of habit-forming.

We enjoyed this satay chicken recipe first as a stand-alone dinner entrée with a side of steamed veggies and rice, then again diced and turned into a chicken stir fry tossed with the peanut sauce. Both were outstanding.

a sheet pan of grilled chicken satay skewers with a bowl of peanut sauce for dipping

Tools Used to Make This Recipe

Although I intended this recipe for a sacred Sunday dinner, it’s quick and easy enough to prepare on any weeknight. Plus, I love the peanut sauce far too much to limit myself to eating it only one day a week!

chicken satay skewers with peanut sauce for dipping
Print Review
5 from 16 votes

Chicken Satay Skewers with Peanut Dipping Sauce

Tender chicken satay skewers in a mouthwatering Asian marinade. Grilled to perfection and served alongside a super flavorful peanut sauce for dipping.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 4 servings


For the Chicken:

  • 1 pound boneless, skinless chicken breasts - cut into 1-inch strips
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 tablespoon fish sauce - or additional 1/2 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice - from 2 small, juicy limes
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons ground ginger
  • 2 cloves garlic - minced

For the Peanut Sauce:

  • 1 cup low sodium chicken broth
  • 5 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons fish sauce - or additional 2 teaspoons soy sauce
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic - minced
  • 1 tablespoon freshly squeezed lime juice - from about 1 small lime
  • Chopped fresh cilantro - chopped unsalted roasted peanuts, and lime wedges, for serving


  • In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  • Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
  • When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.


Serving: 0.25of recipe with 2 tablespoons dipping sauce, Calories: 309kcal, Carbohydrates: 18g, Protein: 32g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 73mg, Potassium: 628mg, Fiber: 1g, Sugar: 11g, Vitamin A: 34IU, Vitamin C: 10mg, Calcium: 20mg, Iron: 1mg
Course: Appetizer, Main Course
Cuisine: Asian, Indonesian, Thai
All text and images ©Erin Clarke / Well Plated
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