Chicken Satay with Peanut Sauce

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Recipe from Two Peas and Their Pod

Tender grilled Chicken Satay marinated in coconut milk, ginger, garlic, and lime, served with a creamy homemade peanut sauce and a fresh cucumber mango salad. This easy, flavor-packed meal is perfect for grilling season, weeknight dinners, and entertaining.

Prep Time55

Cook Time10

Total Time1 5

Course: Main Course

Cuisine: Thai

Keyword: chicken, cucumber, mango, peanut sauce

Servings:

Calories: 459kcal

Ingredients

For the chicken:

1/4 cup coconut milk
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons avocado oil
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
3 cloves garlic, minced
2 pounds boneless, skinless chicken tenders
Kosher salt and freshly ground black pepper, to taste

For the peanut sauce:

1/2 cup peanut butter
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons sambal oelek or chili paste
1- inch piece of fresh ginger, peeled and grated
1 clove fresh garlic, minced
4 tablespoons water

For the cucumber mango salad:

6 Persian cucumbers, sliced (about 2 cups)
1 ripe mango, chopped
1/2 cup thinly sliced red onion
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
2 tablespoons avocado oil
2 tablespoons fresh lime juice
1 teaspoon honey
1 clove garlic, grated
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Instructions

Make the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, lime juice, avocado oil, grated ginger, brown sugar, fish sauce, garlic, and a pinch of salt and pepper.
Marinate the Chicken: Add the chicken tenders to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Make the Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, sambal oelek, ginger, garlic, and water until smooth and creamy. Add a little more water if needed to reach your desired consistency. Set aside.
Make the Cucumber Mango Salad: In a large bowl, combine the cucumbers, mango, red onion, cilantro, and mint. In a small bowl, whisk together the avocado oil, lime juice, honey, grated garlic, salt, and red pepper flakes. Pour over the salad and toss gently to combine. Set aside.
Prepare the Chicken: If using wooden skewers, soak them in water for at least 20–30 minutes. Thread the marinated chicken onto skewers.
Cook the Chicken Satay: Grill over medium-high heat or cook in a grill pan for about 3–5 minutes per side, or until the chicken is cooked through and lightly charred. The internal temperature should reach 165°F.
Serve: Serve the chicken satay warm with peanut sauce for dipping and cucumber mango salad on the side.

Notes

Marinate the chicken for at least 30 minutes or up to 4 hours for the best flavor and tenderness.
If using wooden skewers, soak them in water for 20 to 30 minutes before grilling.
Chicken thighs can be substituted for chicken tenders.
Thin the peanut sauce with additional water until it reaches your desired consistency.
Cook the chicken until it reaches an internal temperature of 165°F.
Store leftover chicken, peanut sauce, and cucumber mango salad in separate airtight containers in the refrigerator for up to 4 days. The peanut sauce will thicken as it chills, so stir in a splash of water before serving to loosen it.

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