Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe

I absolutely love this Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe because it brings such a vibrant mix of flavors to the table. The creamy coconut and aromatic lemongrass in the marinade infuse the chicken with subtle tropical notes that pair beautifully with the rich, nutty peanut sauce you’ll whip up in no time. This dish feels fancy but comes together easily, making it perfect for weeknight dinners or impressing friends at your next barbecue.

When I first tried this recipe, I was amazed at how tender and juicy the chicken turned out, thanks to the marinade that includes turmeric, lime juice, and a hint of chili paste for a little kick. You’ll find that both the marinade and peanut sauce complement each other so well, creating a balance of sweet, savory, and a touch of heat that makes this Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe truly memorable. It’s definitely become a crowd favorite in my kitchen!

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Ingredients You’ll Need

The ingredients for this Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe come together harmoniously to create layers of flavor. Many of these are pantry staples, but fresh lemongrass, ginger, and shallots really elevate the dish — so hunt for those fresh whenever possible.

• Lemongrass: Fresh stalks add an amazing citrusy aroma and flavor that’s essential here.
• Coconut milk: Creamy and sweet, it tenderizes the chicken and blends beautifully with the lemongrass.
• Boneless skinless chicken thighs: I prefer thighs for juiciness and flavor over breasts.
• Ground turmeric: Adds warmth and that gorgeous golden hue to the chicken.
• Fish sauce: A key ingredient for authentic umami flavor; don’t skip it!
• Brown sugar: Balances the savory and sour elements with a touch of sweetness.
• Lime juice: Bright and tangy, it really lifts the marinade.
• Garlic and shallot: Give depth and pungency to the flavor base.
• Fresh ginger: Adds a zesty spice that’s fresh and fragrant.
• Chili paste: For a subtle, spicy kick that wakes up the palate.
• Smooth peanut butter: The star of the peanut sauce, creamy and rich.
• Low-sodium soy sauce: Adds salty depth without overpowering flavors.
• Lime zest: I love how this extra citrus punch boosts the peanut sauce.
• Boiling water: To thin the peanut sauce to just the right consistency.
• Chopped peanuts and fresh cilantro: Perfect garnishes for crunch and fresh herbal notes.

Variations

I love to tweak this Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe depending on the occasion. Feel free to adjust the spice levels or swap chicken thighs for other proteins to suit your taste or dietary needs.

• Cut back on chili paste: I’ve made this milder for the kids by reducing the chili paste, and it still packs plenty of flavor.
• Use chicken breast: When I want a leaner option, I use breasts but watch cooking time closely to keep them juicy.
• Vegetarian alternative: Try marinating firm tofu or tempeh in the same marinade and grill for a plant-based twist.
• Extra smoky flavor: If you have a grill smoker box, I add some wood chips for that irresistible smoky aroma.

How to Make Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe

Step 1: Prep the Lemongrass-Infused Coconut Milk

Start by soaking your bamboo skewers in cold water for at least 15 minutes—that helps prevent burning on the grill, trust me! In a small saucepan over medium heat, combine the lemongrass stalks and coconut milk. Bring it to a gentle boil, then remove it from heat and let it cool for at least 10 minutes. This step extracts all the fragrant, floral notes from the lemongrass without making it overpowering. Once cooled, strain the mixture and save the lemongrass pieces to add back into the marinade for extra texture and flavor.

Step 2: Season and Marinate Your Chicken

While the coconut-lemongrass mixture is cooling, toss the chicken pieces with turmeric in a medium bowl—this gives your chicken that gorgeous golden color and earthy aroma. Next, combine the coconut milk mixture with fish sauce, brown sugar, lime juice, garlic, shallot, ginger, and chili paste in a food processor or blender until smooth. Make sure to scrape down the sides so everything is well mixed. Set aside about ¼ cup of this marinade for later to use in your peanut sauce. Pour the remaining marinade and those reserved lemongrass bits into the chicken bowl, turning everything until the chicken is completely coated. Let it marinate for at least 30 minutes at room temperature or pop it into the fridge for up to 2 hours if you need to prep ahead.

Step 3: Whip Up That Luscious Peanut Sauce

This is the part where the magic really comes together. In a medium bowl, whisk the smooth peanut butter with the reserved ¼ cup of marinade, soy sauce, lime juice, lime zest, grated garlic, and ginger. Add boiling water a little at a time to thin and bring everything to a silky smooth consistency. The sauce should be creamy but loose enough to drizzle or dip easily. I usually give it a quick taste here and adjust the lime juice or soy sauce to hit that perfect balance of tangy and salty for my palate.

Step 4: Grill Your Chicken Skewers

Preheat your grill to medium-high heat. Take the chicken out of the marinade (discard any leftover marinade used on raw chicken) and thread about 3 pieces onto each soaked skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, flipping once, until the chicken is cooked through and beautifully charred. You want those slight grill marks and a juicy inside, so keep an eye on them and avoid overcooking. If you don’t have a grill, a grill pan or broiler works too—just watch closely!

Step 5: Garnish and Serve

Once off the grill, sprinkle your chicken satay with chopped peanuts and freshly chopped cilantro. Serve warm with the peanut sauce alongside for dipping. This final touch adds delightful crunch and herbal freshness every time.

How to Serve Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe

Garnishes

I always top my Chicken Satay with chopped roasted peanuts and fresh chopped cilantro—it adds a lovely crunch and fresh herbal brightness that cuts through the richness of the sauce. Sometimes I’ll sprinkle a little extra lime zest on top for a citrus pop that wakes up your taste buds right before the first bite.

Side Dishes

My go-to sides include jasmine rice or coconut rice to soak up all those delicious sauces. A crisp cucumber salad with a bit of vinegar and sugar balances the warmth of the satay beautifully. If you’re feeling adventurous, serve alongside some pickled vegetables or a tangy slaw for extra layers of texture.

Creative Ways to Present

For parties, I love to present these satays on a large platter stacked vertically in a bamboo steamer basket or a colorful woven tray for that authentic Southeast Asian vibe. You can also arrange them on small plates with mini dipping bowls for the peanut sauce, making it a perfect finger food experience that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. Make sure to keep the peanut sauce separate to preserve its texture and freshness. When ready to eat, the chicken reheats nicely without drying out if you warm it gently.

Freezing

Freezing works well too! I recommend freezing the raw marinated chicken skewers before grilling. Just wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag for up to a month. Thaw overnight in the fridge before grilling as usual.

Reheating

To reheat leftovers, I prefer warming the satay gently in a skillet over medium heat or briefly under the broiler to bring back some crispiness on the edges. Avoid the microwave if you can—it tends to dry out the meat. Warm your peanut sauce on the stovetop or in the microwave with a splash of water to keep it creamy.

FAQs

Final Thoughts

This Chicken Satay with Coconut Lemongrass Marinade and Peanut Sauce Recipe has quickly become a favorite in my kitchen because it’s both approachable and bursting with authentic flavor. I love how the marinade makes the chicken so tender, and the peanut sauce adds such a comforting richness that keeps everyone coming back for more. Whether you’re firing up the grill on a weekend or just looking to liven up a weekday supper, I highly recommend giving this recipe a try—you’ll be amazed at how easy and rewarding it is to make. I hope you enjoy it as much as my family and I do!

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