Recipe: Coconut Chicken Satay

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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 4 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!

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58 comments to Recipe: Coconut Chicken Satay

  • Christy

    We had a lot of the sauce left over-we aren’t heavy saucers in our house! I’m not good at knowing what is OK to freeze, and what isn’t. Is there anything in the sauce that would make it a bad candidate for freezing for a later recipe?

  • Rachel

    I made this tonight. Great recipe! I used chicken tenderloins instead of breasts, and then I didn’t have to cut them (I hate cutting raw chicken). I had to make some substitutions based on what I had in the house – subbed almond milk for the coconut milk, as I accidentally used up the last of our coconut milk in the morning making popsicles! I left out the jalapeno for the sake of my toddler, who currently hates spicy stuff, and also used white vinegar instead of rice wine. The sauce was great despite all these changes, and this was really easy to make!

  • Christin

    This was amazingly delicious and relatively easy to make! Thank you for the recipe!

  • Amanda

    We tried this tonight, but I used the sauce as a marinade. I marinated 1lb of chicken tenders for a few hours, then rolled the tenders in a mix of panko crumbs and unsweetened coconut flakes. I lined a pan with parchment paper and baked at 475 for 20 min…..fantastic!!! This will be a regular recipe in our house. My kitchen still smells delicious :)

  • Kim

    Hi, this recipe looks delicious. My daughter has a life-threatening peanut allergy. Has anyone tried this with no nut butter, or any other suggestions?

    • Heather Laushway

      Hi Kim – I just made this recipe tonight with WOW butter. It was delicious. My daughter also has a peanut allergy. We really enjoyed this recipe.

    • Courtney

      Very similar recipe to this one, with sunflower seed butter (ditto the nasty p-nut allergy here), very very very yummy.

      The leftover sauce did freeze and thaw well.

      And its also tasty over noodles with “Asian Veggies” of your choosing :-)

  • Joanna

    I made this tonight! Huge success with my husband. I didn’t have skewers so instead I sliced the chicken into thin pieces and let it marinade in half the sauce for a few hours. Then I dipped each piece in the unsweetened coconut and baked it at 350 for about 25 minutes until the outside was crispy. I used the rest of the sauce for dipping. My daughter is too young to eat this now but I know this will be a favorite when she gets older! SOOOO yummy. Can’t wait to try the original way next time!

  • Tim

    Another great recipe from 100 days of real food! I threw everything in my trusty vitamix blender and presto. I had been using a store-bought thai peanut sauce, but was unhappy with the ingredient list, and so tried this. Very easy, and actually more tasty than the one in the jar. It wasn’t too spicy (I followed the no-seed recommendation – I suppose that as I get more experience with this, I can actually adjust the spicy-ness by adding some seeds from the pepper.) I also used a very high quality peanut butter (ingredient = just peanuts.)I served this with rice, and the extra sauce for dipping, and in fact just pouring over the rice… I made the full amount of sauce, for about half the chicken (just my wife and I), so there was plenty of extra. Thanks as always for all of the great recipes.

  • [...] very well received by M. While I don’t have any photos of it, I made 100 Days of Real Food’s Coconut Chicken Satay and it was [...]

  • Jessica Harri

    I made these tonight!! My kids loved them as this is what they always order at the sushi and thai restaurants. It was so easy to bake and loved baking on foil so no messy cleanup! Subbed almond milk and almond butter because I did not have the others.

  • Alicia Eifler

    I’m planning on making this tomorrow and was curious as to what side items you served with it.

  • Jessica(Guam)

    Made this for dinner tonight and it was a big hit!!! Used the left over peanut sauce for dipping and it was also VERY good!!! We served ours with organic noodles which everyone got to choose what they put on their noodles, and some organic spinach!!! Think I will double this and make for our next wives bunco night!!! ;)

  • Anna Hatchett

    We have a peanut allergy in our house. Do you have a recommendation for a good substitute? We sometimes use sunflower seed butter, but that just doesn’t seem like it would taste good.

  • Kelly

    Really good – next time I will skip the skewers and just marinate and roll as other commenters suggested – just to save time. I doubled the recipe (family of 6) and still have enough for lunch tomorrow and sauce to freeze (thanks for that idea!) I served this with jasmine rice and green beans.

  • Just made this – it was DELICIOUS. I agree that I will skip the skewers, but I think my husband liked them because then they looked like they were from a restaurant.

  • amanda77k

    We tried this last night. Husband was doubtful, and not interested in the sticks, but agreed in the end that it was really good. Definitely a keeper recipe. Thanks for sharing this!

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