Chicken Satay

Chicken Satay with Peanut Sauce and Cucumber Mango Salad

There are some meals that feel restaurant-worthy but are actually simple enough to make at home, and this Chicken Satay is one of them.

The chicken is incredibly juicy thanks to a flavorful coconut milk marinade, the peanut sauce is creamy with just the right balance of sweet, savory, and spicy, and the fresh cucumber mango salad brightens every bite. It's one of those meals where every component works together perfectly.

I especially love serving this recipe during the warmer months because it gives us another excuse to fire up the grill, but honestly, it's delicious year-round. A grill pan works beautifully too, so don't let the weather stop you.

If you're entertaining, this recipe is always a hit. The skewers make a beautiful presentation, everyone loves dipping the chicken into the peanut sauce, and the crisp cucumber mango salad adds fresh color to the table. It's equally perfect for an easy family dinner when you want something that feels a little special without spending hours in the kitchen.

If you've never made chicken satay at home, don't be intimidated. The marinade does most of the work, the peanut sauce comes together in just a few minutes, and the salad can be prepped ahead of time. Once you try it, I think it'll become one of those recipes you make on repeat all grilling season.

Ingredients (with Helpful Notes)

For the Chicken

• Coconut milk: Adds richness and helps keep the chicken incredibly tender while it marinates.
• Reduced-sodium soy sauce: Adds savory umami flavor without making the marinade overly salty.
• Fresh lime juice: Brightens the marinade and balances the richness.
• Avocado oil: A neutral oil that's great for grilling.
• Fresh ginger: Freshly grated ginger adds warm, vibrant flavor.
• Brown sugar: Helps balance the savory ingredients and encourages beautiful caramelization on the grill.
• Fish sauce: Adds authentic depth of flavor—you won't taste fish, just lots of savory goodness.
• Garlic: Fresh garlic gives the marinade bold flavor.
• Chicken tenders: Cook quickly and stay juicy, but chicken breasts or boneless thighs also work well.

For the Peanut Sauce

• Creamy peanut butter: Creates the rich, creamy base for the sauce.
• Soy sauce: Adds salty, savory flavor.
• Rice vinegar: Brings brightness and balance.
• Sesame oil: Adds a delicious nutty finish.
• Pure maple syrup: Sweetens the sauce naturally.
• Fresh lime juice: Keeps the sauce fresh and vibrant.
• Sambal oelek or chili paste: Adds just the right amount of heat. Adjust to your preference.
• Fresh ginger and garlic: Fresh is best for maximum flavor.
• Water: Thin the sauce until it's perfectly creamy for dipping.

For the Cucumber Mango Salad

• Persian cucumbers: Crisp, crunchy, and less watery than regular cucumbers.
• Ripe mango: Adds natural sweetness that pairs beautifully with the savory chicken.
• Red onion: Thin slices provide a little bite without overpowering the salad.
• Fresh cilantro and mint: Make the salad incredibly fresh and flavorful.
• Avocado oil: Creates a light dressing.
• Fresh lime juice: Brightens every bite.
• Honey: Balances the acidity.
• Garlic: Adds subtle savory flavor.
• Crushed red pepper flakes: A little heat complements the sweet mango.

How to Store

• 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. Stir in a splash of warm water before serving to loosen it back up.
• Reheat the chicken gently in the microwave, in a skillet, or in a 300°F oven until warmed through. The cucumber mango salad is best enjoyed fresh but can be refrigerated for up to 2 days.