Transport yourself to the bustling night markets of Bangkok with these incredible Chicken Satay skewers paired with an authentic Thai Peanut Sauce that will make your taste buds dance with joy. This iconic Thai street food combines tender strips of marinated chicken threaded onto skewers and grilled to perfection, creating those beautiful char marks that add smoky depth to every bite. The magic happens in the marinade – a fragrant blend of coconut milk, curry powder, and aromatic spices that infuses the chicken with layers of complex flavors while keeping it incredibly moist and tender. But the real star is the creamy, rich peanut sauce that strikes the perfect balance between nutty sweetness, tangy tamarind, and just enough spice to keep things interesting. Whether you’re hosting a summer barbecue or craving authentic Thai flavors, these satay skewers bring restaurant-quality street food right to your backyard.
Serving: 4-6 people as appetizer or 3-4 as main dish (makes about 20 skewers)
Cooking Time: 20 minutes (plus 2-4 hours marinating time)
Ingredients
For the Chicken Satay:
2 pounds boneless, skinless chicken thighs or breasts
1/2 cup coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon turmeric powder
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 stalk lemongrass, tender part minced (optional)
1 teaspoon ground coriander
20-25 bamboo skewers, soaked in water for 30 minutes
For the Thai Peanut Sauce:
1/2 cup natural peanut butter (smooth or crunchy)
1/4 cup coconut milk
3 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon tamarind paste (or additional lime juice)
1-2 Thai chilies, minced (adjust to taste)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2-4 tablespoons water (to thin as needed)
1 tablespoon roasted peanuts, chopped (for garnish)
Instructions
Start by preparing your chicken for the perfect satay texture. Cut the chicken into long, thin strips about 1/4 inch thick and 4-5 inches long. Cutting against the grain ensures tender, easy-to-eat pieces that will cook evenly on the skewers.
Create your aromatic marinade by whisking together coconut milk, brown sugar, fish sauce, soy sauce, curry powder, turmeric, minced garlic, ginger, lemongrass if using, and ground coriander in a large bowl. The coconut milk not only adds flavor but also acts as a tenderizer, while the spices create that distinctive golden color and complex taste.
Add the chicken strips to the marinade, making sure every piece is completely coated. Cover and refrigerate for at least 2 hours, but preferably 4-6 hours for maximum flavor development. The longer marination allows the spices to penetrate deeply into the meat.
While the chicken marinates, prepare your legendary Thai peanut sauce. In a medium saucepan over low heat, whisk together the peanut butter and coconut milk until smooth and well combined. The key is keeping the heat low to prevent the mixture from seizing up.
Add the brown sugar, fish sauce, lime juice, tamarind paste, minced chilies, garlic, and ginger to the peanut mixture. Continue cooking over low heat, stirring constantly, for 3-4 minutes until all ingredients are well incorporated and the sauce is smooth.
Gradually add water, one tablespoon at a time, until you reach your desired consistency. The sauce should be thick enough to cling to the satay but thin enough to drizzle easily. Taste and adjust the balance of sweet, salty, sour, and spicy elements to your preference.
Skewering and Grilling
Remove the chicken from the marinade and thread each strip onto a soaked bamboo skewer, weaving it back and forth to secure it properly. Leave some space at both ends of the skewer for easy handling.
Preheat your grill to medium-high heat and oil the grates well to prevent sticking. The goal is to get good caramelization without burning the delicate marinade.
Grill the satay skewers for 2-3 minutes per side, turning them carefully to cook evenly on all sides. The chicken should develop beautiful golden-brown char marks and reach an internal temperature of 165 degrees Fahrenheit.
Brush the skewers with any remaining marinade during the last minute of cooking for extra flavor and that glossy, appetizing finish that makes satay so visually appealing.
Serving and Presentation
Arrange the hot satay skewers on a serving platter and serve immediately with the warm peanut sauce in small bowls for dipping. Garnish the sauce with chopped roasted peanuts and a few Thai chili slices if desired.
Traditional accompaniments include cucumber salad, white rice, and fresh herbs like cilantro and mint, which provide cooling contrast to the rich, flavorful skewers.
Tips for Perfect Chicken Satay with Thai Peanut Sauce
Choose chicken thighs over breasts when possible, as the higher fat content keeps the meat moist and flavorful during grilling. If using breasts, don’t overcook them.
Soak skewers thoroughly in water for at least 30 minutes to prevent burning. You can even soak them overnight if you’re preparing ahead.
Make the peanut sauce ahead as it actually improves in flavor when made a day in advance. Store covered in the refrigerator and gently reheat before serving, thinning with water if needed.
Control the spice level by adjusting the amount of Thai chilies in both the marinade and sauce. Start with less and add more to taste, as heat levels can vary significantly.
Use natural peanut butter without added sugars or oils for the most authentic flavor and better control over the sauce consistency.
Don’t skip the tamarind paste if you can find it, as it provides that distinctive sour note that makes Thai peanut sauce so special. Asian grocery stores usually carry it.
Grill in batches if necessary to avoid overcrowding, which can cause uneven cooking and prevent proper caramelization.
Keep sauce warm by placing the bowl in a larger bowl of warm water, or reheat gently in the microwave, stirring frequently.
Make-Ahead and Storage
The marinated chicken can be prepared up to 24 hours in advance and stored covered in the refrigerator. The peanut sauce keeps well for up to one week refrigerated and can be frozen for up to 3 months.
Alternative Cooking Methods
If grilling outdoors isn’t possible, these satay skewers work beautifully under the broiler or on a grill pan. Cook for 3-4 minutes per side, watching carefully to prevent burning.
Nutritional Information
Per serving with sauce (based on 5 servings):
- Calories: 385
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Sugar: 11g
- Protein: 35g
- Sodium: 950mg
- Iron: 2.2mg
- Potassium: 485mg
- Vitamin E: 3mg
This protein-rich dish provides excellent nutritional value with high-quality chicken protein and healthy fats from peanuts and coconut milk. The peanut sauce contributes vitamin E, niacin, and magnesium, while the spices offer antioxidants and anti-inflammatory compounds. Despite being indulgent and flavorful, the dish maintains a reasonable calorie count per serving while delivering exceptional taste and nutrition.
