Fire up your grill because we’re doing a quick and easy Grilled Chicken Satay with Peanut Sauce! If authentic Thai Satay is what you’re after, this IS NOT it. But, it IS fast, easy, delicious, and can be on the table in 30 minutes. Give it a try and let me know what you think!
Quick Chicken Satay with Peanut Sauce
Traditional Thai Chicken Satay is kind of a production. An ingredient list as long as your arm, and a lot of it isn’t commonly kept in American kitchens. It is an incredible dish, but not the fastest to make at home with the time it takes to assemble everything and marinate the meat.
This recipe is a quick version of chicken satay using a few of our favorite spice blends that we use in a lot of different dishes and keep around all the time, and recommend for everyone’s pantry. It requires zero time for marinating, and comes together in about a half hour to make dinner done in a flash.
I included our recipe for homemade peanut sauce, but if you want to pick up a premade version at the store there are a ton of great versions available and no one here is going to judge, I promise. 😉
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Quick Chicken Satay shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken tenderloins
- Momofuku Tingly Salt (optional, but AMAZING.)
- Chinese Five Spice powder
- Thai Peanut Sauce (store-bought or homemade)
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How to make Quick Chicken Satay
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up that grill and get it good and HOT! We’re aiming for 400°-450°F.
Cut the tenderloins into chunks, toss with the oil to coat, and skewer onto your kabobs. Sprinkle with the seasonings.
If you’re making your own peanut sauce, now is the time. Just mix it all together and set aside.
Place the skewers onto the preheated grill and cook for 3-4 minutes per side, until the internal temp is 165°F.
Remove from the grill and serve with Thai peanut sauce.
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Quick Chicken Satay FAQ
What’s the best way to store and reheat leftovers?
Store these in an airtight container in the fridge for 2-3 days, max. Reheat in the microwave until they are hot, and serve with more peanut sauce.
What else can you use the Tingly Salt on?
EVERYTHING. We use it on chicken, and this Tingly Salt Salmon is reason enough to buy a jar! You can use them on meatballs, white fish, shrimp, in eggs, whatever!
Try our Traeger Grilled Chicken Kabobs!
More great chicken recipes to love!
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- This epic Chicken Fried Rice is whipped up on the Blackstone and is one of those amazing all-in-one meals that we love to make when we have leftover rice hanging around.
- Make this Chicken Paprikash with chicken leg quarters, and you’re going to love the big bold flavors!
- Our incredible Chicken Wings Recipe is super popular and makes the most flavorful wings, ever. If you’ve got a pellet grill or smoker, you NEED to make this recipe!
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- This smoked Chicken Salad Sandwich recipe uses smoked chicken along with traditional chicken salad flavors for an amazing dinner or lunch option.
- If you’re in the mood for THE most flavorful grilled chicken you’ve ever tasted, our Greek Chicken recipe is the one for you.
- Find a sale on chicken? Fill your freezer and bookmark our 40 Things To Do With Smoked Chicken post!
- 2 pounds chicken tenderloins
- 3 tablespoons oil
- 2 teaspoons Momofuku Tingly Salt*
- 1/2 teaspoon Chinese Five Spice powder
- A store bought version would work really well too! But this is how you can whip up a quick batch at home. We keep all these ingredients on hand, so it is simple to throw together in a pinch.
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon lime juice
- 3 teaspoons garlic paste (or 3 cloves crushed fresh garlic)
- 1 teaspoon ginger powder
- 3 tablespoons warm water
- Preheat your grill to 400°F+. You want it blazing hot, so if you can get to 450°F, do it!
- Prep your chicken by cutting it into bite-sized pieces, tossing in oil, and then skewering onto the kabobs. Season with the tingly salt and Chinese Five Spice powder on all sides.
- Mix up the peanut sauce by whisking all the ingredients together, and set aside.
- Grill the chicken satay for 3-4 minutes per side, until the internal temperature reaches 165°F.
- Remove from the grill and serve with the peanut sauce.
* As a substitution for the tingly salt, you can use salt, garlic powder, onion powder, and cayenne. It won't be the same, but it'll be delicious!
* Disclaimer - this is NOT authentic Thai Chicken Satay. This is a quickie version that tastes amazing, and doesn't require a marinade.
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Amount Per Serving: Calories: 686Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 193mgSodium: 1993mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 78g
Nutrition data provided here is only an estimate.