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I’ve always had a soft spot for Thai flavors—they’re bold, aromatic, and just hit the spot on a busy weeknight. That’s why this Thai Satay Chicken recipe has become a staple in my kitchen; it’s got that perfect balance of sweet, spicy, and savory that transports you straight to a bustling Bangkok street market. Whether you’re firing up the grill or using your broiler, making Thai Satay Chicken at home is easier than you think, and it always impresses guests.
In my experience, the key to great Thai Satay Chicken lies in the marinade—let it soak in those flavors overnight, and you’ll be rewarded with juicy, tender skewers that pair beautifully with a creamy peanut sauce. I remember the first time I tried it; the smoky char from the grill mixed with the rich sauce had everyone asking for seconds. If you’re craving something exotic yet straightforward, this is the dish for you—we’re talking about 30 minutes of active time for a meal that’s restaurant-worthy.
Here’s the thing: you don’t need fancy equipment to whip up this delicious Thai Satay Chicken. With everyday pantry staples and a few fresh ingredients, you’ll have dinner on the table without the fuss. I’m excited to share my go-to version with you, complete with tips to make it your own. Let’s dive in and get that satay magic happening!
Key Takeaways:
- Thai Satay Chicken is a quick, flavorful Thai-inspired dish perfect for weeknight dinners or parties.
- Prep time is under 20 minutes, with marinating optional for deeper flavor in less than an hour.
- The smoky, peanutty taste makes Thai Satay Chicken irresistible—juicy chicken meets creamy sauce.
- Soak skewers in water to prevent burning and ensure even cooking every time.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep the Thai Satay Chicken moist.
Why You’ll Adore This Thai Satay Chicken
Explosive Flavor Profile: This Thai Satay Chicken bursts with authentic Thai notes from lemongrass, garlic, and curry paste in the marinade. It’s not overpowering but builds layers of taste that linger deliciously. You’ll find yourself coming back for more with every bite.
Effortless Preparation: Who doesn’t love a recipe that feels gourmet but takes minimal effort? Marinate ahead if you want, but even a quick soak works wonders. It’s ideal for busy cooks like us who crave quality without the hassle.
Versatile and Crowd-Pleasing: Serve this Thai Satay Chicken as an appetizer or main—it’s a hit at barbecues or family meals. The customizable heat level means everyone can enjoy it. Plus, it’s naturally gluten-free if you swap soy for tamari.
Healthy and Satisfying: Packed with protein from the chicken and healthy fats from coconut milk, this dish keeps you full without feeling heavy. I love how it sneaks in veggies if you add them to the skewers. It’s a win for guilt-free indulgence.
Essential Ingredients for Thai Satay Chicken
Chicken Thighs: Boneless, skinless chicken thighs are my go-to for this recipe because they stay juicy and flavorful even after grilling. Cut into bite-sized pieces, they absorb the marinade beautifully, ensuring every skewer is packed with taste. In Thai Satay Chicken, this choice prevents dryness, unlike breasts which can toughen up.
Coconut Milk: Full-fat coconut milk adds creaminess to both the marinade and peanut sauce, creating that signature silky texture. It balances the spices with its subtle sweetness, mellowing out the heat from the curry paste. Without it, your Thai Satay Chicken would lack that authentic tropical vibe.
Peanut Butter: Smooth, natural peanut butter forms the base of the dipping sauce, delivering nutty richness that’s simply addictive. It thickens naturally when simmered with soy and lime, coating the chicken perfectly. For the best Thai Satay Chicken, opt for unsweetened to control the flavors yourself.
How to Make Thai Satay Chicken
Prepare the Marinade and Chicken
Start by whisking together coconut milk, red curry paste, soy sauce, garlic, and a touch of brown sugar in a bowl—this is the heart of your Thai Satay Chicken marinade. Cube the chicken thighs into even pieces, about 1-inch, and toss them in until fully coated. Let it sit for at least 30 minutes, or overnight in the fridge for maximum flavor infusion; I find the longer, the better for that tender result. If you’re short on time, even 15 minutes makes a difference you’ll taste.
Skewer and Cook the Chicken
Soak wooden skewers in water for 20 minutes to avoid charring, then thread on the marinated chicken, leaving a little space between pieces for even cooking. Preheat your grill or broiler to medium-high heat, and brush the grates with oil to prevent sticking. Grill the Thai Satay Chicken skewers for 4-5 minutes per side, turning once, until charred at the edges and the chicken reaches 165°F internally—the smoky aroma will fill your kitchen like a street food stall.
Whip Up the Peanut Sauce
While the chicken cooks, simmer coconut milk, peanut butter, soy sauce, lime juice, and a hint of chili in a small saucepan over low heat, stirring until smooth and thickened, about 5 minutes. Taste and adjust sweetness with a bit more brown sugar if needed; this sauce is what elevates your Thai Satay Chicken from good to unforgettable. Let it cool slightly before serving, as it thickens more as it sits, perfect for dipping those hot skewers.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk, divided
- 2 tbsp red curry paste
- 3 tbsp soy sauce or tamari
- 3 garlic cloves, minced
- 2 tbsp brown sugar
- 1/4 cup smooth peanut butter
- Juice of 1 lime
- 1 tsp chili flakes (optional, for heat)
- Wooden skewers, soaked
- Fresh cilantro and lime wedges, for garnish
Thai Satay Chicken Instructions
- In a bowl, combine 1/2 cup coconut milk, curry paste, 2 tbsp soy sauce, garlic, and 1 tbsp brown sugar. Add chicken cubes, toss to coat, and marinate for 30 minutes to overnight.
- Thread chicken onto soaked skewers. Preheat grill or broiler to medium-high. Grill 4-5 minutes per side until cooked through.
- For sauce: In a saucepan, mix remaining coconut milk, peanut butter, 1 tbsp soy sauce, lime juice, 1 tbsp brown sugar, and chili flakes. Simmer 5 minutes until thickened.
- Serve Thai Satay Chicken skewers hot with peanut sauce, garnished with cilantro and lime.
Pro Tips for the Best Thai Satay Chicken
Marinate Overnight: For deeper flavors in your Thai Satay Chicken, let the chicken sit in the marinade overnight—it tenderizes and infuses every piece.
Don’t Overcrowd the Grill: Space out the skewers to ensure even cooking and those beautiful char marks without steaming the meat.
Adjust Heat Levels: Start with less curry paste if you’re sensitive to spice; you can always add more to the sauce for customization.
You Must Know
- Thai Satay Chicken traditionally uses thighs for juiciness, but breasts work if pounded thin.
- The peanut sauce can be made vegan by using maple syrup instead of brown sugar.
- Always check internal temperature to 165°F for food safety.
- Lime juice brightens the flavors—don’t skip it in the sauce.
How to Store Thai Satay Chicken
Once cooled, store your Thai Satay Chicken skewers and peanut sauce separately in airtight containers in the fridge for up to 3 days to maintain texture. For longer storage, freeze the chicken for up to 2 months, but the sauce might separate upon thawing—stir well before use. Reheat the Thai Satay Chicken gently in a skillet or microwave with a splash of water to keep it moist and flavorful.
Customizing Your Thai Satay Chicken
If you’re vegetarian, swap the chicken for tofu or veggies like bell peppers and zucchini—marinate the same way for that Thai flair. For extra crunch, add pineapple chunks to the skewers during grilling. Adjust the spice with more or less curry paste, and if nuts are an issue, try a sunflower seed butter in the sauce instead. This flexibility makes Thai Satay Chicken adaptable to any dietary needs.
Looking for more chicken inspiration? Check out this simple chicken marinade recipes to mix things up.
What to Serve with Thai Satay Chicken
Pair your Thai Satay Chicken with sticky jasmine rice to soak up that peanut sauce, or go low-carb with cauliflower rice. A fresh cucumber salad with a tangy vinaigrette cuts through the richness perfectly. For drinks, try a chilled Thai iced tea or a crisp lager to complement the bold flavors. Don’t forget grilled veggies on the side for a complete, colorful meal.
Thai Satay Chicken with Peanut Sauce
Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever! Juicy, marinated skewered chicken dunked in creamy peanut sauce.
Timing
Recipe Details
Ingredients
- 01 2 pounds chicken breasts or thighs (sliced into 1 1/2" wide strips by 3-5" long)
- 02 3 tablespoons olive oil
- 03 1/4 cup coconut milk (plus more as needed (may sub water))
- 04 1/3-1/2 cup smooth peanut butter
- 05 12-15 skewers
- 06 1/4 cup low sodium soy sauce
- 07 1/4 cup packed brown sugar
- 08 1 tablespoon chili paste (like Sambal Oelek)
- 09 1 1/2 tablespoons lime juice
- 10 1 1/2 tablespoons fish sauce
- 11 1 teaspoon dried basil
- 12 1 teaspoon ground coriander
- 13 1/2 teaspoon ground ginger
- 14 1/2 teaspoon garlic powder
- 15 1/2 teaspoon ground turmeric
Instructions
Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
Add reserved Sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Thai Satay Chicken
Can I make Thai Satay Chicken ahead of time?
Absolutely, you can marinate the chicken up to 24 hours in advance, or even assemble and grill the skewers a day ahead. Just store them covered in the fridge and reheat gently. This makes it great for meal prep without sacrificing taste.
How long does Thai Satay Chicken last in the fridge?
Your cooked Thai Satay Chicken will keep well in an airtight container for 3-4 days. The peanut sauce holds up similarly if separated. Beyond that, freeze for freshness longer.
Is Thai Satay Chicken spicy?
It can be, depending on the curry paste—mild versions keep it family-friendly, while hotter ones add kick. Adjust to your preference and taste the sauce as you go.
Can I bake Thai Satay Chicken instead of grilling?
Yes, preheat your oven to 400°F and bake the skewers on a lined sheet for 15-20 minutes, flipping halfway. Brush with marinade for extra flavor. It’s a rainy-day alternative that still delivers great results with this Thai Satay Chicken.
What if I don’t have skewers?
No problem—bake the marinated chicken pieces straight on a sheet pan or use metal skewers if available. The flavors remain the same, and it’s even easier for quick meals.
Can I use chicken breasts for Thai Satay Chicken?
Chicken breasts work fine; just slice them thinner to ensure they stay juicy. Marinate well, as they absorb flavors differently than thighs. This Thai Satay Chicken variation is still delicious and lighter.
How do I make the peanut sauce thicker?
Simmer longer or add a cornstarch slurry if needed. Natural peanut butter thickens it best. Experiment to get your ideal dipping consistency.
Is Thai Satay Chicken gluten-free?
Mostly—use tamari instead of soy sauce, and check your curry paste. Serve with rice for a fully gluten-free meal. For more ideas, see our air fryer chicken skewers recipe.
Final Thoughts
There’s something truly special about homemade Thai Satay Chicken—it captures the essence of Thai street food right in your home, with juicy skewers and that unbeatable peanut sauce. I’ve shared this recipe with friends and family, and it never fails to bring smiles and seconds. Give it a try this weekend; you won’t regret it—tag me in your pics if you make it!
Craving more quick chicken dishes? Explore our 15-minute Pad See Ew noodles recipe for another Thai twist.