Thai Chicken Satay with Peanut Sauce

READY IN: 40mins
Recipe by Rick Young

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Top Review by SharleneW

I followed aemilehi's recommendation and made this for dinner tonight. I didn't skewer the chicken, just grilled chicken "tenders" in a bbq basket (the skewers are a lot of bother when you have children). I was afraid of not having enough so I doubled the sauce. Trust me--there IS plenty of sauce, but the extra sauce gives us an excuse for having this dish again soon. Some of us like HOT food, so I added red chili flakes to half of the sauce and they loved it. Served with Jasmine rice and a cucumber/tomato salad. Excellent!

Ingredients Nutrition


  1. To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  2. Trim off any excess fat and tendons from chicken.
  3. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
  4. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  5. Cover dish with plastic and refrigerate for at least 2 hours.
  6. Sauce: Heat oil in a small pan.
  7. Add onion flakes and cook over a low heat for 15 to 30 seconds.
  8. Add remaining ingredients, mix well, and cook until heated through.
  9. Set aside sauce to await the chicken.
  10. Drain the chicken (save the marinade).
  11. Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  12. Serve with the peanut sauce while hot.

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