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When Monday dinner is grilled Thai satay chicken, life is good.

Grilled Thai Satay Chicken | @hbharvest

You guys, I am not even going to sugar coat it in the least, I got just a just little bit stressed with work last week. It happens to the best of us, right? Don’t worry, it’s all good now, and it’s all thanks to this chicken. Yes, this chicken.

Like a lot of recipes these days, I made this on a whim last week and it truly saved the day. I’m not normally one to be head over heals for chicken, but this chicken is almost too good for words, almost

Three necessary words.

Thai. Peanut. Sauce. <–game changer.

Grilled Thai Satay Chicken | @hbharvest

Grilled Thai Satay Chicken | @hbharvest

A lot of times when I’m stressed or overwhelmed, I like to make easy dinners that are total comfort food to me. Chicken is oddly one of those dinner. As a kid my dad would make grilled chicken all the time in the summer. It wasn’t like it was the BEST dinner ever, but it was comforting to me, and to this day it’s still one of my favorite things to make when I need to go back to being a kid for a second.

Anyone else have those kind of dinners? Super curious what yours are!

Clearly this is not your everyday grilled chicken, but it’s still quick and easy. Trust me, it’s totally a step up from the basic herb and salt rubbed chicken. Like a major step up.

Grilled Thai Satay Chicken | @hbharvest

The chicken is marinated in a little coconut milk, soy sauce, honey and Thai curry paste, then grilled, and finished with a spicy sweet peanut sauce that is life changing.

Dramatic, yes, but so true in the case of this peanut sauce.

You all know I love sweet and spicy, but this sauce is not only sweet and spicy, it includes coconut, creamy peanut butter, and a little tamarind (which is optional, but if you happen to have some than it is a must!) .

I mean? just sooo much YESS.

This is the perfect easy chicken dinner to serve over a bed of quinoa or rice. It also equally perfect as a 4th of July cookout meal for next week. Either way, it’s going to be so good, and quite possibly your new favorite summer grilled chicken, especially if you love peanut sauce as much as I do!

Grilled Thai Satay Chicken | @hbharvest

Before I go for the day, how was everyone’s weekend? What are you all up to this week? Today I’m hitting the ground running with a fun and hopefully laid back photo shoot this morning. Then it’s right back into the kitchen for some major recipe testing and photographing. Once that’s complete it will be back to the computer, Mondays, right? It’s all good though, because I have Mexico on my mind and I am determined to be ready come early Thursday morning.

Besides, I love being super busy…even in the summertime. With that said, I’m going a million miles a minute and typing rather fast, in fear that my computer is going to shut off at any moment…

Let me explain. On Saturday, somehow, someway, olive oil landed on my computer keyboard. No one is really sure how it got there or who even did it, because my kitchen on Saturday was packed with family…and then some. Basically it was a super chaotic mess.


So far, so good good with my computer, but my trackpad is literally sweating olive oil at the moment and I’m really not sure how it’s even working…but it is, so I’m just going with it!

Anyone ever had olive oil spill on their computer? Did it turn out ok in the end? Praying all is good…

In the meantime, I’ll be here, typing away and plotting the next time I will be making this Thai Satay Chicken…thinking tonight might be the night!

Grilled Thai Satay Chicken | @hbharvest

Grilled Thai Satay Chicken | @hbharvest

Grilled Thai Satay Chicken

Prep Time 15 minutes
Cook Time 15 minutes
marinate 30 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 836 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Thai Peanut Sauce


  • 1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.
    2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.
    3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
    4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.
    5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!
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Grilled Thai Satay Chicken | @hbharvest

Have a great Monday guys!

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    1. Yes, the peanut sauce freezes amazingly! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  1. 5 stars
    This is one of my favorite recipes that I’ve made several times. I made it for my parents when I was visiting them in Cleveland last summer (my hometown too!) and they asked for the recipe and have also been making it on repeat 🙂 So much flavor! Thank you!!!

    1. Hi Rachel! That is so great! I do not mind at all as long as there is credit toward my blog ? Thank you and so glad you enjoyed this!

  2. I made this recipe, adding a bit more red curry paste to both the marinade and the sauce. I cut the chicken into strips to put on skewers, but forgot to soak the bamboo skewers and decided to “stir fry” the chicken in a wok. This turned out to be a winning method, with the strips of chicken caramelizing! Tasted so good, as all HBH recipes do! Thanks for another delicious recipe!

  3. If I don’t have fish sauce, can I leave it out or double up something? Or is there a substitute? I’m going to try this tonight and can’t make it to the grocery. Thanks!!

  4. Made this last night. It was easy and looked beautiful and was definitely a welome step up from basic grilled chicken. Used banana peppers from my little raised bed since my wife doesn’t like things too hot… but my banana peppers aren’t, I’m not sure what kind they are, but they were hotter than my jalapeños! Well, I like them anyway. LOL

    What do I do with all the let over peanut sauce? How long will it keep? Why is there so much?

    1. So happy you loved the recipe!! You can do so much with the extra sauce. It’s great on noodles, used as a dip, or even turned into a soup! I just like a lot of sauce so that is why you might have extra.

  5. Made this tonight and served it with your coconut rice. Have to work around a mango allergy, so grilled pineapple instead of serving with mango on top. Yum! Will certainly be adding this one to our regular rotation.

  6. Hi, Tieghan: Making this for dinner tonight. Mouth watering already. Have never cooked with taramind before. Does it come in a powder or paste or pods? Went to 3 stores. Cannot find it. What’s a good substitute if I cannot find it?

  7. I ended up making this for dinner last night and we absolutely loved it! Unfortunately I completely forgot to save some of the marinade for basting while the chicken grilled, but it turned out fine regardless. Can’t wait for leftovers for lunch today. 🙂