Master the art of Thai Chicken Satay with this easy, authentic recipe! Marinated in a rich blend of coconut milk, lemongrass, and aromatic spices, then grilled to perfection for that signature smoky char. Serve it with a creamy, homemade peanut sauce for the ultimate flavor explosion! Perfect for BBQs, appetizers, or a delicious meal. Get the step-by-step guide now! ✅✨
Yields: Approximately 12 skewers
Prep time: 30 minutes (plus marinating time)
Cook time: 15-20 minutes
Ingredients:
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch strips
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons vegetable oil or peanut oil
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or other chili garlic sauce (optional, for heat)
- 1 clove garlic, minced
For Assembly & Serving:
- 12 wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Lime wedges (for serving)
Equipment:
- Large bowl
- Small bowl
- Whisk
- Grill, oven, or skillet
- Tongs
Step-by-Step Instructions with Pictures:
1. Prepare the Chicken:
- Cut the chicken thighs or breasts into 1-inch wide strips. Try to keep them roughly the same size for even cooking.
2. Make the Chicken Marinade:
- In a large bowl, whisk together the soy sauce, fish sauce, rice vinegar, brown sugar, grated ginger, minced garlic, ground turmeric, curry powder, red pepper flakes (if using), and vegetable or peanut oil.
3. Marinate the Chicken:
- Add the chicken strips to the marinade. Toss to ensure all pieces are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
4. Make the Peanut Sauce:
- In a small bowl, whisk together the creamy peanut butter, warm water, soy sauce, lime juice, honey or maple syrup, sriracha (if using), and minced garlic until smooth. Add more warm water, one tablespoon at a time, if needed to reach your desired consistency.
- Taste and adjust seasonings as needed (more lime juice for tanginess, honey for sweetness, sriracha for heat, etc.). Set aside.
5. Assemble the Skewers:
- Thread the marinated chicken strips onto the skewers. You can fold the longer strips in half or weave them back and forth on the skewer to keep them compact. Leave a small space at each end of the skewer.
6. Cook the Chicken Skewers:
Option 1: Grilling:
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Place the skewers on the hot grill and cook for 3-4 minutes per side, or until the chicken is cooked through and has slight char marks. The internal temperature should reach 165°F (74°C).
Option 2: Baking:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Arrange the skewers in a single layer on the wire rack.
- Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and lightly browned.
Option 3: Pan-Frying:
- Heat 1-2 tablespoons of vegetable or peanut oil in a large skillet over medium-high heat.
- Add the skewers to the hot skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook for 3-4 minutes per side, or until the chicken is cooked through and nicely browned.
7. Serve:
- Transfer the cooked chicken satay skewers to a serving platter.
- Drizzle generously with the prepared peanut sauce or serve the sauce on the side for dipping.
- Garnish with fresh cilantro and chopped peanuts.
- Serve hot with lime wedges for squeezing over the chicken. Enjoy!
Tips and Variations:
- For extra flavor, add a tablespoon of coconut milk to the chicken marinade.
- If you don’t have fish sauce, you can substitute it with an equal amount of soy sauce, but the flavor profile will be slightly different.
- Adjust the amount of red pepper flakes or sriracha to your preferred level of spiciness.
- Serve the satay skewers with rice, quinoa, or a fresh salad for a complete meal.
- Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to a week. You may need to add a little warm water and whisk before serving if it thickens too much.
- You can also use other types of protein, such as beef or tofu, with this marinade and peanut sauce.
