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 Satay:
- 1 lb boneless skinless chicken thighs or breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon coconut milk
- 1 tablespoon vegetable oil
- Juice of 1/2 lime
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- Juice of 1/2 lime
- 1/4 cup hot water to thin as needed
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, ginger, coconut milk, lime juice, and oil. Add chicken strips and toss to coat well. Cover and marinate in the fridge for at least 1 hour (overnight is best for flavor).
Step 2: Prepare the Skewers
- If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken strips onto the skewers, folding them in a wave-like shape if needed.
Step 3: Grill the Chicken
- Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface. Grill chicken skewers for 3–4 minutes on each side or until nicely charred and fully cooked (internal temp 165°F/74°C). Remove and let rest.
Step 4: Make the Peanut Sauce
- In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, curry paste, and lime juice. Stir until smooth and warmed through. Add hot water gradually to reach desired consistency. Set aside.
Step 5: Serve
- Serve the chicken satay skewers with a bowl of warm peanut sauce for dipping. Garnish with chopped peanuts, cilantro, and lime wedges if desired.
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.