I’ll never forget the first time I tried authentic chicken satay at a bustling night market in Bangkok. The aroma of grilled chicken mingling with the sweet, nutty peanut sauce was absolutely intoxicating. The vendor was expertly grilling dozens of skewers over charcoal, each one perfectly charred and glistening with marinade. That experience inspired me to recreate this beloved Thai street food at home, and after countless attempts, I’ve perfected a recipe that captures that magical night market flavor. These Thai Chicken Satay Skewers are tender, flavorful, and paired with an irresistible peanut sauce that’ll have everyone asking for seconds.
Quick Overview
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus 2 hours marinating)
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Thai Chicken Satay
- Authentic Thai flavors – The marinade combines lemongrass, turmeric, and coconut milk for that classic satay taste
- Perfect for entertaining – These skewers are crowd-pleasers at any gathering or party
- Restaurant-quality at home – Tastes just like what you’d get at a Thai restaurant or street market
- Versatile cooking methods – Can be grilled, broiled, or pan-fried with equally delicious results
- Make-ahead friendly – Marinate the chicken overnight for even deeper flavor
- Irresistible peanut sauce – The homemade sauce is so good you’ll want to put it on everything
Ingrédients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs – Thighs stay juicier than breasts and have better flavor
- 1/2 cup coconut milk – Adds richness and helps tenderize the chicken
- 2 tablespoons fish sauce – Provides that essential umami depth
- 2 tablespoons brown sugar – Balances the savory flavors and helps with caramelization
- 1 tablespoon curry powder – Adds warmth and complexity
- 1 teaspoon turmeric powder – Gives the characteristic golden color
- 2 stalks lemongrass, minced – Use only the tender white part for the best flavor
- 3 cloves garlic, minced – Fresh garlic is essential
- 1 tablespoon vegetable oil – Helps prevent sticking on the grill
For the Peanut Sauce
- 1/2 cup creamy peanut butter – Natural or regular both work well
- 1/4 cup coconut milk – Thins the sauce to the perfect consistency
- 2 tablespoons soy sauce – Adds saltiness and depth
- 2 tablespoons lime juice – Brightens the rich peanut flavor
- 1 tablespoon brown sugar – Balances the savory elements
- 1 teaspoon sriracha – Adjust to your heat preference
- 1 gousse d'ail hachée – Adds a punch of flavor
- Water as needed – To reach desired consistency
For Serving
- Bamboo skewers – Soak in water for 30 minutes before using
- Cucumber slices – For a refreshing contrast
- Red onion slices – Adds crunch and sharpness
- Fresh cilantro – For garnish
- Lime wedges – Essential for squeezing over the skewers
Instructions
Step 1: Prepare the Marinade
In a large bowl, whisk together coconut milk, fish sauce, brown sugar, curry powder, turmeric, minced lemongrass, garlic, and vegetable oil until well combined. The marinade should be smooth and fragrant.
Step 2: Marinate the Chicken
Cut the chicken thighs into long strips about 1 inch wide. Add the chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Step 3: Make the Peanut Sauce
In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and minced garlic. Add water 1 tablespoon at a time until you reach a pourable but still thick consistency. Taste and adjust seasoning as needed. Set aside at room temperature.
Step 4: Skewer the Chicken
Thread the marinated chicken strips onto the soaked bamboo skewers in a weaving pattern. This helps the chicken stay secure and cook evenly. Don’t pack the chicken too tightly – leave a little space between the folds.
Step 5: Grill the Satay
Preheat your grill to medium-high heat (or preheat your broiler). Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F. Brush with any remaining marinade during the first few minutes of cooking.
Step 6: Serve
Arrange the satay skewers on a platter with cucumber slices, red onion, and lime wedges. Serve the peanut sauce on the side for dipping. Garnish with fresh cilantro and enjoy immediately while hot!
Expert Tips
- Use chicken thighs, not breasts – Thighs are more forgiving and stay juicier on the grill
- Don’t skip the lemongrass – It’s essential for authentic Thai flavor. If you can’t find fresh, use lemongrass paste
- Soak your skewers – This prevents them from burning on the grill
- Don’t overcrowd the grill – Leave space between skewers for even cooking and good char
- Make extra peanut sauce – It’s so good you’ll want leftovers for other dishes
- Watch the heat – Medium-high is ideal; too hot and the outside burns before the inside cooks
- Let chicken come to room temperature – Take it out of the fridge 20 minutes before grilling for more even cooking
- Thin the peanut sauce if needed – It thickens as it sits, so add a splash of water or coconut milk to loosen it up
What to Serve With Thai Chicken Satay
These satay skewers are incredibly versatile and pair beautifully with many Thai dishes. Serve them with jasmine rice for a complete meal, or alongside Thai cucumber salad (ajad) for a refreshing contrast. They’re also perfect with sticky rice, papaya salad (som tam), or Thai fried rice. For a full Thai feast, add spring rolls, tom yum soup, ou pad thai. The peanut sauce also works wonderfully as a dipping sauce for fresh vegetables or as a dressing for noodle salads.
Questions fréquemment posées
Can I use chicken breast instead of thighs?
Yes, but chicken breasts tend to dry out more easily. If using breasts, pound them to even thickness and watch the cooking time carefully. Marinating overnight helps keep them moist.
Can I make these without a grill?
Absolutely! You can broil them in the oven (4-5 minutes per side on high), cook them in a grill pan, or even use a regular skillet over medium-high heat. The key is getting good caramelization on the outside.
How long can I marinate the chicken?
Minimum 2 hours, but overnight is ideal for maximum flavor. Don’t marinate longer than 24 hours as the acid in the marinade can start to break down the texture of the meat.
Can I freeze the marinated chicken?
Yes! Place the chicken and marinade in a freezer bag, remove air, and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling. This is a great meal prep option.
What can I substitute for lemongrass?
If you can’t find fresh lemongrass, use 2 tablespoons of lemongrass paste, or substitute with 1 tablespoon of lime zest plus 1 teaspoon of fresh ginger. The flavor won’t be exactly the same, but it will still be delicious.
Recipe Card
Thai Chicken Satay Skewers Recipe (Gai Satay)
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4
Difficulty: Easy
Ingrédients:
For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
For the Peanut Sauce:
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 1 clove garlic, minced
• Water as needed
Instructions:
- Whisk together coconut milk, fish sauce, brown sugar, curry powder, turmeric, lemongrass, garlic, and oil for the marinade.
- Cut chicken into 1-inch strips and marinate for at least 2 hours or overnight.
- Make peanut sauce by whisking all sauce ingredients together, adding water to reach desired consistency.
- Thread marinated chicken onto soaked bamboo skewers in a weaving pattern.
- Grill over medium-high heat for 4-5 minutes per side until cooked through and charred.
- Serve hot with peanut sauce, cucumber, red onion, cilantro, and lime wedges.
Notes: Use chicken thighs for best results. Soak bamboo skewers for 30 minutes before using. Can be broiled or pan-fried instead of grilled. Peanut sauce can be made ahead and stored in the refrigerator for up to 1 week.
