Easy Thai Chicken Satay

Juicy marinated chicken skewers grilled until lightly charred and served with a creamy Thai-style peanut sauce. This easy chicken satay brings hawker-center flavor home with pantry ingredients and weeknight-friendly timing.

Prep Time15

Cook Time12

Marinate Time1

Total Time1 27

Course: Appetizer, Main Course

Cuisine: Southeast Asian, Thai

Servings: servings

Calories: 390kcal

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

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.

Nutrition