Thai Chicken Satay with Peanut Sauce Recipe
Tender, juicy chicken strips are marinated in a fragrant blend of coconut milk, Thai spices, and garlic, then grilled to golden perfection on skewers. Served with a rich, creamy peanut sauce that’s slightly sweet, a little spicy, and totally irresistible, this Thai Chicken Satay is bursting with authentic flavor. Perfect as an appetizer, party snack, or light dinner, it pairs beautifully with rice, fresh herbs, and lime wedges. Easy to make and customizable, it brings the taste of Thai street food right to your home kitchen.
Equipment
- Mixing Bowls
- Whisk or spoon
- Grill or grill pan (cast iron or nonstick)
- Bamboo or metal skewers
- Knife and cutting board
- Measuring spoons and cups
- Saucepan (for peanut sauce)
- Tongs or spatula
Ingredients
For the Chicken Marinade:
- 1.5 lbs 680g boneless chicken thighs or breasts, cut into thin strips
- 1 cup full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp ground coriander
- 2 garlic cloves minced
- ½ tsp black pepper
For the Peanut Sauce:
- ½ cup creamy peanut butter natural or regular
- 1/3 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tsp red curry paste adjust to taste
- 1 garlic clove minced
- Warm water to thin as needed
Optional Garnishes:
- Crushed peanuts
- Fresh cilantro
- Lime wedges
- Sliced cucumbers or pickled vegetables
Instructions
Step 1: Make the Marinade
- In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, turmeric, curry powder, ground coriander, garlic, and black pepper.
- Add chicken strips and toss to fully coat.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare the Skewers
- If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
- Thread marinated chicken strips onto the skewers in a ribbon-like wave pattern.
Step 3: Make the Peanut Sauce
- In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, curry paste, and garlic.
- Heat on low, stirring constantly until smooth and creamy. Thin with warm water as needed to reach your desired consistency.
- Set aside and keep warm.
Step 4: Grill the Chicken
- Preheat grill or grill pan to medium-high heat. Lightly oil the grates or pan.
- Place skewers on the grill and cook for 3–4 minutes per side until golden, slightly charred, and cooked through (internal temp 165°F/74°C).
- Remove and rest for 2–3 minutes.
Step 5: Serve and Garnish
- Serve hot with a side of peanut sauce for dipping.
- Garnish with crushed peanuts, cilantro, lime wedges, and cucumber slices.
Notes
Serving Suggestions
- Serve with jasmine rice, sticky rice, or inside lettuce wraps.
- Pair with a Thai cucumber salad or spring rolls for a full Thai-style meal.