I used to eat chicken satay at hawker centers in Singapore, fresh off the grill with a little cup of peanut sauce and some cucumber on the side. That sauce is something I've been chasing ever since I moved.
This is the version I make at home now, and it's genuinely close: coconut milk, red curry paste, tamarind, a little fish sauce, ingredients I actually keep in my pantry. It comes together fast and it tastes like the real thing.
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What Is Chicken Satay?
Chicken satay is a Southeast Asian street food classic, originally Indonesian: marinated meat threaded onto skewers, grilled or charred over high heat, then served with a rich dipping sauce. It's since spread across Thailand, Malaysia, and Singapore, and every country's version has its own spin.
This recipe leans Thai. The marinade uses turmeric, coriander, and kecap manis (Indonesian sweet soy sauce that's widely used in Thai cooking too), and the dipping sauce is built on red curry paste, tamarind, and coconut milk, deeper and more complex than the basic peanut sauces you'll find at a lot of Western Thai restaurants.
Why You'll Love This
- Ready fast: Active prep is under 15 minutes. The marinade does the heavy lifting.
- Real depth of flavor: Turmeric, coriander, kecap manis, and coconut oil work together like the chicken's been marinating for hours, because it has.
- Thai peanut sauce: Creamy, tangy, a little spicy, and built on curry paste and tamarind instead of just peanut butter.
- Grill or stovetop: Works on an outdoor grill, a grill pan, or under the broiler.
- Easy to scale: Double it for a crowd without extra effort.
Ingredients
Here's what you'll need:
For the Chicken
- Chicken thighs: Stay juicy through high heat, unlike breast meat. Cut into bite-size pieces for quick, even cooking and good char.
- Lemongrass: Use only the tender white part, minced fine so it blends into the marinade. Same bright flavor you'd get in Chicken Inasal.
- Garlic: The savory base of the marinade. Fresh is worth it here.
- Brown sugar: Balances the salty soy sauce and helps the chicken caramelize on the grill.
- Soy sauce: Seasons the chicken through and builds savory-sweet depth with the sugar and kecap manis.
- Kecap manis: A thick, sweet Indonesian soy sauce. Worth picking up, it's what gives the chicken that glossy, caramelized coating.
- Coconut oil: Carries the turmeric and coriander into the meat and helps the chicken get a golden crust.
- Turmeric: Gives satay its signature color. Don't skip it, it's flavor, not just look.
- Coriander powder: Warm and citrusy, works well against the turmeric and garlic.
For the Peanut Sauce
- Red curry paste: What separates this from a basic peanut butter sauce. Adds heat, aromatics, and depth. Start with 2 tablespoons and taste as you go.
- Peanut butter: The rich, nutty base. Creamy blends easiest. Same peanut-forward comfort as Filipino kare-kare, with a Thai lean from the curry paste, tamarind, and coconut milk.
- Tamarind paste: Adds the tangy, fruity sourness that balances the peanut butter and coconut milk. A good place to start if you've never cooked with it.
- Full-fat coconut milk: The creamy base that holds everything together. Thin with a little water if it gets too thick.
See recipe card for quantities.
Substitution and Addition
- No kecap manis? Mix 1 tablespoon soy sauce with 1 tablespoon brown sugar. Not identical, but close.
- No lemongrass? Skip it. The dish still works, just slightly less bright.
- Chicken breast instead of thighs: Fine if that's what you have, but watch the grill time closely, it dries out faster.
- No tamarind paste? A teaspoon of lime juice or rice vinegar gives a similar tang.
- Natural vs. regular peanut butter: Either works. Natural (no added sugar or oil) gives a slightly less sweet sauce.
How To Make Thai Chicken Satay
- Make the Marinade - Blend the garlic, lemongrass, brown sugar, soy sauce, kecap manis, coconut oil, turmeric, coriander powder, coconut oil, and salt until smooth. Pour the marinade over the chicken pieces and toss until well coated. Cover and refrigerate for at least 1 hour, but overnight is even better.
- Thread the Chicken - Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so they cook evenly and get good color on all sides. I used metal skewers, but if you’re using traditional bamboo or wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This helps keep them from burning or charring too quickly on the grill.
- Make the Peanut Sauce - Whisk together the coconut milk, red curry paste, peanut butter, fish sauce, brown sugar, and tamarind paste until smooth. Add water a little at a time until it reaches your preferred consistency. Taste and adjust with more fish sauce, tamarind, or sugar as needed.
- Cook the Skewers - Heat a large skillet or grill pan over medium-high heat. Cook the skewers for 3 to 4 minutes per side, turning as needed, until the chicken is cooked through and golden with some charred spots. The internal temperature should reach 165°F.
- Serve - Plate the skewers with the peanut sauce on the side. Add cucumber slices, fresh cilantro, and lime wedges if you have them. That's it.
Variations
- Make it spicier: Add a teaspoon of chili flakes or a sliced bird's eye chili to the peanut sauce while it simmers.
- Swap the protein: This marinade works well on pork or shrimp. Shrimp cooks faster, about 2 minutes per side.
- No grill? Use a lightly oiled cast iron grill pan, or broil on a foil-lined baking sheet for 4-5 minutes per side.
- Make it ahead: The peanut sauce keeps in the fridge for up to a week, and the chicken can marinate overnight, so this is an easy one to prep in advance.
- Serve it as an appetizer: Cut the chicken smaller and use shorter skewers for a party platter.
What to Serve With Chicken Satay
- Steamed jasmine rice: The classic pairing. The peanut sauce soaks in, exactly as good as it sounds.
- Coconut rice: A little richer and more fragrant than plain jasmine, and it holds up well against the peanut sauce.
- Garlic fried rice: My go-to when I want something more flavorful than plain rice. The garlic works well with the satay marinade.
- Nam jim sauce: A bright, tangy Thai dipping sauce that balances the richness of the peanut sauce. Also good spooned over grilled meats like Thai Crying Tiger steak.
- Cucumber salad: A simple rice vinegar dressing cuts through the richness. My Korean cucumber salad works well here.
- Fresh vegetables: Sliced cucumber, carrots, or a simple slaw on the side.
- Noodles: Rice noodles or garlic noodles for a heartier plate.
Rose's Tips
- Don't rush the marinade. One hour is the minimum, but overnight is where it really shows. The coconut oil and spices need time to work into the meat.
- Pat the chicken dry before threading. A quick pass with paper towels after marinating helps it char instead of steam on the grill.
- High heat, then leave it alone. Let the skewers sit undisturbed for a full 3-4 minutes before flipping. Move them too early and the crust never forms.
- Keep the sauce warm. It thickens as it cools. If it gets too thick while the chicken cooks, a splash of warm water loosens it right back up.
- Cut the chicken to a consistent size. About 1 to 1.5 inches keeps every piece cooking at the same rate, so nothing's overdone while you wait on a bigger piece.
Storage
Leftovers: Store cooked chicken and peanut sauce separately in airtight containers in the fridge for up to 3 days.
Reheating: Warm the chicken in a skillet over medium heat or in the oven at 350°F for about 10 minutes. Reheat the sauce in a small pot with a splash of water to loosen it.
Freezing: You can freeze the raw marinated chicken (before cooking) for up to 2 months. Thaw overnight in the fridge and cook from there. The peanut sauce doesn't freeze well - just make it fresh, it only takes 5 minutes.
Recipe FAQs
Chicken thighs. They stay juicy on a hot grill and have more flavor than breast meat. Breast will work if that's all you have, but watch the time - they cook faster and dry out more easily.
Kecap manis is a thick, sweet Indonesian soy sauce. If you can't find it, mix 1 tablespoon of soy sauce with 1 tablespoon of brown sugar as a substitute. It won't be exactly the same, but it's close enough.
Yes. A teaspoon of lime juice or rice vinegar gives you a similar tangy note. The flavor will be slightly different but still really good.
At least 1 hour. For the best flavor and tenderness, marinate overnight. If you only have 30 minutes, it's still worth doing - just know that more time equals more flavor.
Both work. If you use wooden skewers, soak them in water for 30 minutes first to prevent burning. Metal skewers don't need soaking and conduct heat, which can actually help cook the inside of the chicken a little faster.
Yes. Broil on high for 4-5 minutes per side on a foil-lined baking sheet. You won't get the same char as a grill, but the flavor from the marinade still comes through well.
More Recipes You'll Love
- Thai Crying Tiger Steak
- Thai Basil Chicken and Mushroom
- Lemongrass Chicken
- Shrimp and Avocado Spring Rolls with Thai Peanut Sauce
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Thai Chicken Satay with Peanut Sauce
Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 2 stalks lemongrass chopped
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce kecap manis
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 2 tablespoons coconut oil
- 1 teaspoon salt
Peanut Sauce
- ½ cup coconut milk
- 2 tablespoons red curry paste
- ¼ cup peanut butter
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- Water as needed to thin sauce
For Serving
- Lime wedges
- Cucumber slices
- Fresh cilantro optional
Instructions
- In a bowl, mix the garlic, lemongrass, brown sugar, soy sauce, sweet soy sauce, turmeric, coriander, coconut oil, and salt. For a smoother marinade, blend everything together like I did.2 stalks lemongrass, 3 cloves garlic, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon turmeric, 1 teaspoon coriander powder, 2 tablespoons coconut oil, 1 teaspoon salt
- Add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour, or overnight for more flavor.2 pounds boneless skinless chicken thighs
- Thread the marinated chicken onto metal skewers, leaving a little space between each piece so they cook evenly.
- If using wooden or bamboo skewers instead, soak them in water for at least 30 minutes before threading.
- Make the peanut sauce by whisking the coconut milk, red curry paste, peanut butter, fish sauce, brown sugar, and tamarind paste until smooth. Add water as needed to reach your preferred consistency.½ cup coconut milk, 2 tablespoons red curry paste, ¼ cup peanut butter, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon tamarind paste, Water as needed to thin sauce
- Heat a large skillet or grill pan over medium-high heat.
- Cook the skewers for 3 to 4 minutes per side, turning as needed, until cooked through and lightly charred in spots. The internal temperature should reach 165°F.
- Serve hot with peanut sauce, cucumber, nam jim sauce, and lime wedges.Lime wedges, Cucumber slices, Fresh cilantro
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Notes
- This recipe makes about 12 chicken satay skewers, enough for 6 appetizer servings or 4 main dish servings if served with rice, cucumber, peanut sauce, and nam jim sauce.
- Chicken thighs stay juicier than chicken breast.
- Marinate overnight for the best flavor.
- If sauce gets too thick, stir in warm water a tablespoon at a time.
- Broil indoors if you don’t have a grill.
- Great for meal prep—store chicken and sauce separately.
Marie says
No lemongrass on hand, is it OK to leave it out or does it change the flavor a lot
Rose Sioson says
Hello Marie! You can leave it out, but lemongrass gives the marinade a lot of its brightness. If you skip it, try adding a bit of lime zest instead to keep some of that citrusy edge.