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Chicken satay being grilled in grey Cravings grill pan

Pepper’s Chicken Satay with Pounded Peanut Dipping Sauce

  • SERVES: 5–6
  • PREP: 20 minutes
  • TOTAL TIME: 2 hours, 30 minutes (including marinating time)

An exclusive recipe from Pepper’s upcoming cookbook for Thai grilled chicken skewers with an incredible spicy-sweet dipping sauce!

Hi! It’s Pepper here with a recipe from my new book, The Pepper Thai Cookbook, which is out now. Hope you love it!

There are a million chicken satay recipes on the Internet. Why should you make this one? The sauce! Spicy curry paste and a peanut sauce made with sweet chile jam add so much depth to the grilled chicken. Plus, I make the peanut sauce with pounded roasted peanuts, which give it a chunkier texture and richer flavor than using plain old peanut butter. Coconut milk shows up in two places: mixed into the rich and creamy sauce and in the chicken marinade to keep the meat moist and tender (nobody likes dry satay). It’s important to let the chicken marinate for at least 2 hours before cooking, so do that first. You can also prepare the marinade the day before and let the meat sit overnight in the fridge.

Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.


  • ¼

    cup packed light brown sugar

  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground turmeric

  • 2

    teaspoons ground cumin

  • 1

    tablespoon kosher salt, plus more for grilling

  • ½

    teaspoon ground white pepper

  • 1

    cup full-fat coconut milk

  • 2

    pounds boneless, skinless chicken breasts or thighs

  • +

    Vegetable oil, for grilling


Makes about 2 cups

  • ¾

    cup dry-roasted unsalted peanuts

  • 1

    (13.5-ounce) can full-fat coconut milk

  • 1

    tablespoon Thai red curry paste

  • 1

    tablespoon sweet chile jam, store-bought or homemade

  • 2

    tablespoons light brown sugar

  • 2

    teaspoons fish sauce, plus more to taste

  • 1

    tablespoon fresh lime juice

  • +

    Chile oil, for drizzling (optional)

Shop this recipe

Grill-Any-Season Enamel Grill Pan
Grill-Any-Season Enamel Grill Pan

No outdoor grill? No problem! This cast iron grill pan delivers summer's smokey BBQ flavors any time of the year—without the fuss of using an actual grill. Nonstick, extra-raised ridges for restaurant-grade grill marks Ridges help drain off fat (so you can save it for later) Plot twist: Can also be used as a waffle iron

The Pepper Thai Cookbook
The Pepper Thai Cookbook

Through these 80 recipes, Pepper teaches you how to make all her hits––influenced by Thailand, California, and everywhere in between. No one loves this book more than Chrissy: “I’m SO proud of Yai and all of the hard work she put into making this book come to life. It has all of my favorite recipes that mom used to make for us growing up, like chicken satay and papaya salad, as well as modern twists on classic Thai food like pad thai Brussels sprouts and nam prik moo sloppy joes!

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