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Easy Chicken Satay

This simple chicken dish is packed  with flavor and served with a yummy peanut sauce!
Course Main Course
Cuisine Asian
Keyword Easy Chicken Satay
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Ruth Soukup


  • 1 bunch green onions
  • 1 can coconut milk
  • 2 teaspoons cumin
  • 4-6 cloves of garlic minced
  • 2 teaspoons brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons freeze dried or fresh grated ginger
  • 3-4 pounds boneless skinless chicken

Peanut Sauce (for cooking day only)

  • 1 cup creamy peanut butter
  • 3-4 cloves garlic chopped
  • 2-3 tablespoons soy sauce
  • 2-3 tablespoons brown sugar
  • 1/4 cup warm water
  • 1-2 tablespoons milk used to re-heat sauce, optional


  1. Chop green onions and set aside. Chop or mince garlic and set aside.
  2. Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.
  3. Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinade into bags over top of chicken. Freeze until needed.
  4. To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water.
  5. Thaw chicken; if kabobsĀ are desired, cut chicken into smaller pieces and thread onto skewers.
  6. Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chicken in casserole dish and bake at 400 degrees for 30-40 minutes.
  7. To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.
  8. Serve chicken with peanut sauce.

Recipe Notes

Number of servings (yield): 4