Thai Chicken Satay with Peanut Sauce

Discover Southeast Asian taste at home with Thai Chicken Satay Skewers with Peanut Sauce! Skewered grilled chicken thighs marinated with a mixture of Thai flavors, topped with chopped cilantro and peanuts, then dipped into a so-good-it’s-drinkable peanut sauce. Chicken Satay Skewers with Peanut Sauce are excellent for preparing in advance.

I promise that if I had to choose one food to eat for lifelong, it might be Chicken Satay Skewers, especially with peanut sauce.

You’re familiar with me. I prefer simple recipes with rich flavor. My aim is to create a tasty dish effortlessly, savor it, and continue with my life. I correct friends who say I love cooking; Actually, I enjoy eating!

The Chicken Satay Skewers recipe has more ingredients than usual. Chicken needs marinating and a separate sauce must be made. But it really assembles fast and is definitely worthwhile despite the minimal effort.

I’m often let down when ordering Chicken Satay at restaurants due to dry chicken or mediocre peanut sauce, sometimes both. It’s pricey and disappointing, so I now prefer making it at home for better taste and cost savings.

What is Chicken Satay

Chicken Satay is a popular dish in Southeast Asian cuisine, particularly in countries like Indonesia, Malaysia, Thailand, and Singapore. It’s a flavorful and delicious dish made with skewered and grilled or barbecued pieces of marinated chicken, often served with a peanut sauce for dipping. It is a traditional street food in Thailand.

Thai Chicken Satay Recipe Ingredients

Chicken Satay Skewers

Chicken thighs, boneless, skinless cut into 1-inch pieces – 2 lb
Coconut milk – ¼ cup
Garlic cloves, minced – 3
Freshly grated ginger – 1 tbsp
Soy sauce – 2 tbsp
Yellow curry powder – 3 tsp
Turmeric – 2 tsp
Brown sugar – 1 tbsp
Fish sauce – 1 tbsp
Oil (avocado, peanut, or canola) – 2 tbsp
Coarse salt – ½ tsp
Freshly ground black pepper – ¼ tsp

Peanut Sauce

Natural peanut butter – 3 tbsp
Soy sauce – 1 tbsp
Freshly squeezed lime juice – 1 tbsp
Honey – 2 tsp
Chili garlic sauce – 2 tsp
Freshly grated ginger – 1 tsp
Coconut milk – 2 to 3 tbsp

Toppings (optional)

Peanuts, chopped – 2 tbsp
Chopped cilantro -2 tbsp

How to make Thai Peanut Sauce

Thai Peanut Sauce is almost unbelievably simple to make. Combine all ingredients except coconut milk in a bowl. Gradually add coconut milk while whisking until desired thickness. Chill sauce until before cooking chicken. Then, keep it at room temperature while the chicken cooks.

How to make Chicken Satay Skewers

Marinate the chicken:

In a medium bowl, mix coconut milk, garlic, ginger, soy sauce, curry powder, turmeric, honey, and fish sauce.

In a big resealable plastic bag or bowl, mix chicken and marinade. Gently coat all chicken surfaces. (If using a bowl, use a spoon or tongs (not hands) to avoid turmeric staining skin). Marinate for 2 to 8 hours, turning occasionally to evenly distribute marinade.

Cook the chicken:

Preheat grill to medium-high.

Take out chicken from fridge. Dispose of marinade then drain off and discard the marinade.

Pat the chicken dry, and thread it onto skewers. Brush the chicken with oil, season with salt and pepper.

Grill chicken until fully cooked, around 12-15 minutes. (cooked chicken should reach an internal temperature of 165F before consuming).

Arrange skewers on the plate. Add peanuts and cilantro. Serve with peanut sauce for dipping (or drizzle sauce over chicken, then add toppings).

Tips for making Thai Chicken Satay

Frozen fresh ginger should always be available. It can be grated right from the freezer and has a very long shelf life.

Prepare the marinade in two batches and the chicken in two. To have a quick weeknight supper available, freeze half of the marinated chicken.

For the most juicy chicken satay, substitute chicken thighs for chicken breasts. They cook considerably more quickly and easily without drying out.

When combining the chicken and marinade, use a big spoon or tongs. The turmeric in the recipe will leave a stain on your skin.

In order to prevent them from catching fire, soak wooden skewers in water before using them.

Grilled vegetables are great with any leftover peanut sauce.

Even if it’s not grilling season, I’ll make these. Place the chicken thighs on a sheet pan that has been foil-lined and sprayed with cooking spray. Slice the chicken thighs into strips, not pieces. For about 15-20 minutes, bake the chicken at 350°F until it is well cooked through (internal temperature should reach 165°F).

FAQs

Is Chicken Satay a healthy choice?

There is no denying that the peanut sauce is calorie and fat dense. Due to the high fat and protein content and low carbohydrate content, a high fat, low carb diet is a wise choice. In comparison to many dips or fried appetizers, I’d say it’s far healthier. If I’m monitoring my weight, I’ll just use a little less sauce and still satisfy my craving for Chicken Satay.

How do you cut the chicken for Satay Skewers?

Chicken thighs should be cut into pieces about an inch wide. They ought to be a little bigger than bite-sized and big enough to thread easily onto a skewer. More crucial than how you cut them is that they are all sliced to the same size; otherwise, some could become overdone before the rest of them are fully cooked. You can “fold them over” for the thinner portions to make them all the same thickness.

What do you eat with satay chicken sticks?

First, the mandatory peanut sauce. Crunchy Thai cucumber salad is great as a condiment. The dinner is finished with grilled, buttered bread (a loaf of French or Italian bread works nicely). Of course, you’re free to prepare whatever you like, whether it’s steamed rice, grilled vegetables, or something else. With that peanut sauce on top, anything tastes better.

Recipe Card