Recipe: Coconut Chicken Satay

Everything is more fun on a stick, right? Well, that’s what I thought then I confirmed my suspicion as I sat and watched my family (yes, my husband included) practically fight over the last two of these chicken skewers the other night. Before my girls even knew what this dish was called they desperately needed more of “those things.” And the best part was that it took me no time at all to put this fancy-looking dinner together, which means it’s definitely “good enough” for company!

Coconut Chicken Satay from 100 Days of Real Food

4.8 from 8 reviews
Coconut Chicken Satay
Serves: 3-4 as an entree
  • 1 lb chicken breasts, preferably locally and/or organically raised
  • ½ cup peanut butter
  • ½ cup unsweetened whole coconut milk
  • 1 tablespoon + 1 teaspoon fresh-squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 3 cloves garlic
  • ½ fresh jalapeno, seeds & stem removed (use the other half to make some overnight refried beans…yum!)
  • ⅛ teaspoon chili powder
  • ⅓ cup unsweetened shredded coconut, lightly toasted (note: coconut can burn quickly and needs to be stirred/checked frequently while toasting…we do ours in the toaster oven for no more than 2 or 3 minutes)
  • Also need: skewers and foil lined baking sheet
  1. Preheat the oven broiler on high.
  2. Soak skewers in water if you don’t want them to cook/burn in the oven (I didn’t because I like to skip steps).
  3. Cut the chicken breasts into strips and thread them onto about a dozen skewers. Place the prepared skewers on a foil-lined baking sheet and set aside (you can stick them in the fridge if you’d like).
  4. In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken skewers.
  5. Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the skewers over, drizzle another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
  6. Once the chicken is done take it out, drizzle on the remaining peanut sauce (or serve it as extra dipping sauce on the side), and sprinkle the toasted coconut on top.
    Serve warm and enjoy!
We recommend organic ingredients when feasible.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. meredith |

      would the recipe change a whole lot if i just used regular 1% milk? thanks!

      • Assistant to 100 Days (Amy) |

        Hi Meredith. The coconut milk adds a lot of flavor. ~Amy

    2. jenn poulin |

      I’ve been following your blog for a while and I love all your recipes…but I have to say, the sauce for this chicken is INSANELY GOOD!!!

    3. Megan |

      What happened to the recipe? I was going to make this tonight and I can’t see it!

    4. Amy Taylor (comment moderator) |

      Hi. We had a brief technical problem. All is well. :)

    5. |

      Good but not more. I used extra fresh pressed garlic as well, sea salt, freshly ground black pepper, freshly squeezed lemon juice plus the rest of the ingredients. I also added red bell pepper & red onion to the skewers. I did ours under broil. I`d use another recipe ext time.

    6. Tina |


      What’s the calorie count? I prepped the skewers to stick in the oven when I get home, can’t wait.

    7. Kate |

      This was great. My kids both loved it. I made brown ride and steamed broccoli and red peppers. The sauce worked well with getting my little guy to eat his veggies!

    8. |

      Yeahh…finally you made this Satay recipe, Even I come from Australia and ate Chicken Satay many times, I have’nt post any Satay recipe, because took a long time to make this with a lot of ingredients. You’re right, grounding peanuts is a hard work. Normally I used 100% peanut butter that I bought at Asia shop or organic shop. Amazing Satay pictures

    9. Darlett |

      I can’t find unsweetened coconut milk. Has anyone used sweetened coconut milk? If so what were your results?

    10. Bonnie |

      I made this a few weeks back, and it was a huge hit. My three year old was asking to eat the leftovers as he got ready for bed that night… We made him wait until the next day. ;) I got a good price on chicken today, and this is on the menu for tonight. Thanks for a great recipe my family loves.

    1 3 4 5

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):