Grilled Chicken Satay with Peanut and Coconut Sauce
Tender chicken skewers marinated in aromatic spices and served with a rich, nutty peanut-coconut sauce for an authentic Indonesian-inspired meal. This indonesian-inspired asian ready in about 50 minutes blends soy sauce, tablespoons lime juice, tablespoon brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound, boneless and skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/4 cup peanut butter
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes
- 1/4 cup chopped peanuts
- 8, soaked in water skewers
Instructions
- Step 1: In a bowl, combine 1 pound chicken thighs, 1/4 cup soy sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 1/2 teaspoon ground turmeric. Marinate for 30 minutes.
- Step 2: Whisk together 1/4 cup creamy peanut butter, 1/4 cup coconut milk, 1 tablespoon lime juice, and 1/2 teaspoon chili flakes until smooth.
- Step 3: Thread chicken pieces onto 8 soaked skewers.
- Step 4: Heat a grill or grill pan over medium-high heat. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Step 5: Brush chicken with peanut-coconut sauce during the last 2 minutes of grilling.
- Step 6: Garnish with 1/4 cup chopped peanuts and serve immediately with extra sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Chicken Satay with Peanut and Coconut Sauce take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Chicken Satay with Peanut and Coconut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Chicken Satay with Peanut and Coconut Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chicken Satay with Peanut and Coconut Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chicken Satay with Peanut and Coconut Sauce?
Indonesian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
