Thai Chicken Satay

Name: Thai Chicken Satay
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 1/2 cup coconut milk; 2 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp curry powder; 1 tsp ground coriander; 1/2 tsp turmeric; 2 cloves garlic, minced; 1 tbsp freshly grated ginger; 1 tbsp vegetable oil; 1/4 cup creamy peanut butter; 2 tbsp hoisin sauce; 1 tbsp lime juice; 1 tbsp chopped peanuts, for garnish; Wooden skewers, soaked in water

🕒 Prep: 20 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Thai Chicken Satay is a delightful dish that brings the vibrant flavors of Thailand right to your backyard grill. With tender chicken pieces marinated in rich spices and served with a creamy peanut dipping sauce, it’s perfect for a summer barbecue or a cozy dinner at home.

Save Print Jump to Recipe

Ingredients for Thai Chicken Satay

The heart of this dish is the marinade. The coconut milk makes the chicken tender and juicy, while soy sauce and fish sauce bring a salty, umami depth. Brown sugar adds a hint of sweetness, balancing the savory notes. The combination of curry powder, ground coriander, and turmeric infuses the chicken with warmth and a hint of earthiness. Freshly grated ginger and minced garlic give it a zesty kick, while vegetable oil ensures a smooth marinade. For the peanut sauce, peanut butter is mixed with hoisin sauce and fresh lime juice to create that perfect, tangy dip. Don't forget the chopped peanuts for a crunchy garnish!

Tips & Tricks

Soak the skewers in water for at least 30 minutes to prevent burning on the grill.
Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (74°C).
Make extra peanut sauce – it’s great on salads, sandwiches, or as a veggie dip.
If you’re short on time, a quick 30-minute marinade can still impart good flavor.

Serving Suggestions

Serve your Thai Chicken Satay with a side of jasmine rice or a light cucumber salad for a refreshing contrast. It also pairs wonderfully with a chilled Thai iced tea or a crisp, white wine like Sauvignon Blanc.

Frequently Asked Questions

Can I bake the chicken instead of grilling?: Yes, bake them at 400°F (200°C) for about 20 minutes, turning halfway through.
Is there a substitute for fish sauce?: You can use soy sauce or tamari for a similar salty depth, though it won’t have the same complex flavor.
How can I make it spicier?: Add a teaspoon of chili paste or a pinch of cayenne pepper to the marinade.

Thai Chicken Satay Recipe Walkthrough

First, grab a mixing bowl and whisk together your marinade ingredients: coconut milk, soy sauce, fish sauce, brown sugar, curry powder, ground coriander, turmeric, minced garlic, grated ginger, and vegetable oil. Make sure it’s well combined, so every bite of chicken will be packed with flavor.

Next, cut your chicken breasts into thin strips. Toss them into the marinade, ensuring each piece is well-coated. Cover the bowl and pop it in the fridge for at least an hour. If you can wait longer, let it marinate overnight for even more flavor.

When you're ready to cook, preheat your grill to medium-high. While that heats up, thread the marinated chicken strips onto the soaked wooden skewers. This is where it starts to look like a proper satay!

Grill the skewers for about 4-5 minutes per side. You're looking for them to be fully cooked and a little charred at the edges – that’s where the magic happens.

For the peanut sauce, combine peanut butter, hoisin sauce, and lime juice in a small saucepan over low heat. Stir it until it's smooth and well-blended. Once it's warm, it's ready to go.

Plate your skewers, sprinkle with chopped peanuts, and serve hot alongside the peanut sauce for dipping. Enjoy!

Why You'll Love This Recipe

Quick to prepare with just a bit of marinating magic.
Uses simple, accessible ingredients that pack a punch.
Grilling gives it a smoky, irresistible char.
Perfect for gatherings – easy to make in large batches.
Peanut sauce is a game-changer, adding a creamy contrast.

Ingredients

1 lb boneless, skinless chicken breasts

1/2 cup coconut milk

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp brown sugar

1 tbsp curry powder

1 tsp ground coriander

1/2 tsp turmeric

2 cloves garlic, minced

1 tbsp freshly grated ginger

1 tbsp vegetable oil

1/4 cup creamy peanut butter

2 tbsp hoisin sauce

1 tbsp lime juice

1 tbsp chopped peanuts, for garnish

Wooden skewers, soaked in water

Step-by-step Instructions

Step 1: In a mixing bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, ground coriander, turmeric, garlic, ginger, and vegetable oil. Mix well.

Step 2: Cut the chicken breasts into thin strips and add to the marinade. Ensure all pieces are well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Step 3: Preheat your grill to medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.

Step 4: Grill the chicken skewers for 4-5 minutes on each side, or until fully cooked and charred at the edges.

Step 5: For the peanut sauce, combine peanut butter, hoisin sauce, and lime juice in a small saucepan over low heat. Stir until smooth and heated through.

Step 6: Serve the chicken skewers hot, garnished with chopped peanuts, alongside the peanut sauce for dipping.

Save Print

Ratings and Comments

Thank you for your rating!