Name: Easy Make-Ahead Thai Peanut Chicken Satay Freezer Meal Prep
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g chicken breast or thighs, cut into 1-inch strips (if I’m skint on time, I grab pre-cut tenders; thighs are way juicier though); 1/2 cup creamy peanut butter (I honestly just use whatever’s in the cupboard—my gran swore by Jif, but I grab store brand nowadays); 2 tbsp soy sauce (or tamari if you’ve got gluten-free folks at the table); 2 tbsp brown sugar (I swap to honey sometimes, but then cook a bit lower so it doesn't burn); 1 tbsp lime juice (bottled or fresh—it’s all good, but fresh is zingier); 2 garlic cloves, minced (pre-chopped from a jar saves my sanity sometimes—I won’t judge); 1 tbsp grated fresh ginger (I’ve used ground ginger in a pinch, like a teaspoon or so); 1 tsp curry powder (I have used garam masala by mistake and, actually, it was fine!); 1/4 tsp ground cumin (you can skip this if you don’t have any, no crime committed); 2 tbsp vegetable oil (I’ve used olive oil—I know, not exactly Thai; it’s edible, that’s what counts); Pinch of chili flakes or 1 tsp sriracha (okay, this is optional—my kids complain if I go overboard); Salt and pepper, to taste; Bamboo or metal skewers (if using wood, remember to soak or you’ll end up with a small bonfire)

Oh, This Thai Peanut Chicken Satay Has Saved My Dinner More Than Once

I swear, if I had a dollar for every time this make-ahead satay just bailed me out at dinnertime, I’d have… well, enough change for a fancy peanut butter. But really, this is one of those recipes that came into my life after a particularly disastrous attempt at something called “weeknight fish surprise” (never again). What I love about this satay chicken is, even on nights when I’m running on fumes—kids yelling, emails going haywire—I can just pull a bag from the freezer, pop it in the oven, and feel like some sort of domestic wizard. The peanut sauce? Let’s just say I always save a little extra on the side to eat with a spoon when no one’s watching.

Easy Make-Ahead Thai Peanut Chicken Satay Freezer Meal Prep

Why You’ll Want to Make This Honestly All the Time

I make this when I’m just tired of the usual chicken-and-rice rut, or when I know my brother-in-law is coming over and will eat anything that’s been on a stick (don’t ask; it’s his thing). My family goes a bit wild for it because of the creamy, nutty sauce—plus it smells so good while it bakes that even my perpetually grumpy teenager emerges from his cave. Oh, and there’s no stress about last-minute cooking because all the marinade magic happens in the freezer. I used to struggle with dry, bland chicken, but with this? Never again (well, almost).

Ingredients and What I’ll Actually Use (Plus My Swaps)

500g chicken breast or thighs, cut into 1-inch strips (if I’m skint on time, I grab pre-cut tenders; thighs are way juicier though)
1/2 cup creamy peanut butter (I honestly just use whatever’s in the cupboard—my gran swore by Jif, but I grab store brand nowadays)
2 tbsp soy sauce (or tamari if you’ve got gluten-free folks at the table)
2 tbsp brown sugar (I swap to honey sometimes, but then cook a bit lower so it doesn’t burn)
1 tbsp lime juice (bottled or fresh—it’s all good, but fresh is zingier)
2 garlic cloves, minced (pre-chopped from a jar saves my sanity sometimes—I won’t judge)
1 tbsp grated fresh ginger (I’ve used ground ginger in a pinch, like a teaspoon or so)
1 tsp curry powder (I have used garam masala by mistake and, actually, it was fine!)
1/4 tsp ground cumin (you can skip this if you don’t have any, no crime committed)
2 tbsp vegetable oil (I’ve used olive oil—I know, not exactly Thai; it’s edible, that’s what counts)
Pinch of chili flakes or 1 tsp sriracha (okay, this is optional—my kids complain if I go overboard)
Salt and pepper, to taste
Bamboo or metal skewers (if using wood, remember to soak or you’ll end up with a small bonfire)

What To Do (It’s Easier Than It Looks, I Promise)

First things first—combine the peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, curry powder, cumin, oil, and chili/sriracha in a big bowl. Mix everything until it’s smooth-ish. If it’s super thick, add a tablespoon of water. This is where I tend to taste (with a clean spoon because, you know, chicken germs) and adjust whatever needs more punch.
Add the chicken strips into the bowl. Get your hands in there (warm water nearby helps with the sticky mess). Toss until all of the chicken is well coated. Don’t worry if it looks kind of unsightly now—it always does before it gets its glow up.
If you’re doing the freezer meal thing, pop the chicken plus all the marinade into a freezer bag or container. Squeeze out the air, seal it and label with today’s date and, if you’re like me, a motivating little note (like “Don’t panic: just bake it!”). Stash it in the freezer for up to 2 months.
When you’re ready to cook, thaw the chicken overnight in the fridge. Thread the strips onto soaked skewers (metal ones don’t need soaking, obviously). Or honestly, sometimes I just dump the lot on a baking sheet when I’m being extra lazy—it still tastes great.
Preheat your oven to 220C/425F or fire up the grill if you’re into that. Arrange those skewers on a lined baking sheet or grill tray. Bake (or grill) for 14–18 minutes, turning halfway, until they’re cooked through and a bit charred at the edges. If you’re not sure, cut a chunk and take a peek—no shame.
Serve hot with extra lime wedges, maybe sprinkle some chopped cilantro or peanuts if you’re feeling fancy. Sometimes I set out extra peanut sauce for dunking, though honestly, it’s gold straight up.

Notes: Stuff I’ve Learned The Hard Way

Chicken thighs are forgiving if you’re worried about them drying out in the oven—my first few batches with chicken breast got a little chewy (okay, VERY chewy).
Don’t skip soaking bamboo skewers. Seriously, they catch fire way quicker than you’d expect. One impromptu singed-skewer bonfire taught me that.
Marinating for longer means bigger flavour pay-off, but it’s honestly fine if you only have a half hour—life’s too short for endless marinades all the time.

Variations: What Worked, What Didn’t and My Odd Experiments

Once tried adding a splash of coconut milk—came out creamier, if slightly thinner. Not bad, actually.
Swapped peanut butter for almond butter once (I was out of peanut butter, long story), and it was okay; not quite as “so-thai” but still tasty.
Do NOT try with crunchy peanut butter if you want smooth sauce; learned that one the crumbly way.
Veggie version? Marinated tofu cubes, actually not bad on a stick. Kids, as usual, were suspicious.

Equipment: Use What You’ve Got (Mostly)

Big mixing bowl for marinating
Baking sheet (or grill pan)
Bamboo/metal skewers (if you don’t have any, just bake the chicken strips flat—nobody’s policing you!)
Freezer bags or containers (or as I sometimes do: just wrap well in foil and hope for the best)

Keeping & Storing: Real Talk

Store cooked chicken in a sealed container in the fridge for up to 3 days, or frozen (uncooked, in marinade) for up to 2 months—but really, in my house it never even gets to day two. If you do freeze, thaw overnight in the fridge; don’t let it just sit out unless you like living on the edge.

How I Love to Serve (Feel Free to Ignore)

My crew asks for sticky jasmine rice and quick pickled cucumbers (sometimes I just do carrot sticks, not gonna lie). If we’re feeling extra, I toss out a lonely bowl of store-bought sweet chili sauce for dipping, but honestly, the satay is the star. Oh, and a cold beer if it’s just grown-ups at the table—highly recommend.

Things I Wish I Knew: My Pro Tips

Once I tried to grill straight from frozen. Regretted it. The marinade burned before the chicken cooked. Don’t be like past me; always thaw.
I get better grill marks if I dab off extra marinade first—just a little. Too much sauce and it doesn’t caramelize the way I want. Actually, I only learned this after a few #PinterestFail dinners.

Your Questions, Answered (Because People Actually Ask These!)

Do I have to use skewers? Nope! If you don’t have any, just arrange the coated chicken on the baking tray. Honestly, who cares—just saves on time.
Can I make it spicier? Oh for sure, add more sriracha or a chopped chili. Or just sneak your own hot sauce in at the table like my husband does.
Will almond or cashew butter work? Yep, though the flavor’s different. I kind of miss the classic peanut thing, but if allergies are an issue, it’ll do the job.
How long can I keep it in the freezer? Two months is usually the safe bet, maybe a bit longer… but after three months the flavors fade (or maybe that’s just me).
Do I really need to marinate for hours? Ideally, yes—it gets more intense. But sometimes I’ve just let it sit for 20 minutes and dinner still turned out delish.

Finally, did I mention that this stuff tastes even better the next day? (Assuming you manage to hide some away—good luck!) And totally off topic, but the first time I made this, my dog ate two skewers straight off the counter. So, word to the wise… keep an eye on any sneaky pets!

Easy Make-Ahead Thai Peanut Chicken Satay Freezer Meal Prep