Thai Chicken Satay
Easy Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce! Makes a great appetizer or dinner!
If you’ve never made Thai Chicken Satay at home before you are missing out. This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce and curry paste then grilled. The chicken has so much flavor and is extremely tender. Best of all it’s served with a creamy peanut dipping sauce. The peanut sauce is sweet with a hint of spice.
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How to make Chicken Satay
- Add all of the ingredients to a large ziploc bag. Toss to coat and refrigerate for at least 1 hour or overnight.
- When you are ready to eat preheat grill to medium high heat.
- Thread the chicken pieces onto the skewers. (To keep the wooden skewers from burning I soak them in water for 30 minutes to an hour before using them.)
- Place on the grill and cook for 4-5 minutes on each side.
- Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.
How to make Peanut Sauce
Add all of the ingredients to a food processor and pulse until combined. Alternately you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve. Here’s what you’ll need:
- Peanut butter
- Garlic
- Ginger
- Soy Sauce
- Brown Sugar
- Lime Juice
- Sesame Oil
- Red Curry Paste
- Sriracha (I like to double the amount to make it extra spicy)
What to serve with this Thai Chicken Satay
- Cilantro Lime rice or cauliflower rice to make it low carb!
- Cucumber Salad
- Rainbow Vegetable Noodle Stir-Fry
- Kale Quinoa and Avocado Salad
- Serve alongside Thai Coconut Soup to make it a meal!
- Shrimp Quinoa Vegetable Spring Rolls
Here are more delicious appetizer recipes to try!
- Hoisin Chicken Lettuce Wraps
- Toasted Ravioli
- Easy 7 Layer Dip
- Air Fryer Chicken Wings
- Easy Baked BLT Dip
Thai Chicken Satay
Ingredients
Thai Chicken Satay
- 1 1/2 pounds boneless skinless chicken breast or chicken thighs cubed into bite sized pieces
- 1/2 cup coconut milk
- 3 cloves garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 3 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1 tablespoon cilantro chopped
- wooden bamboo skewers soaked in water for 30 minutes
- cilantro for garnish if desired
- lime wedges for garnish if desired
- peanut dipping sauce recipe below
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- 1 whole lime juiced
- 1 teaspoon sesame oil
- 1 teaspoon red curry paste
- 1 teaspoon sriracha
- 2 tablespoons water
Instructions
- *NOTE: Prep time does not include marinating time*
Thai Chicken Satay
- Add all of the ingredients to a large ziploc bag.
- Refrigerate for at least 1 hour or overnight.
- When you are ready to eat preheat grill to medium high heat.
- Thread the chicken pieces onto the skewers.
- Place on the grill and cook for 4-5 minutes on each side.
- Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.
Peanut Dipping Sauce
- Add all of the ingredients to a food processor and pulse until combined. Alternately you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve.
Recipe Notes
Nutrition label includes Thai Chicken Satay and Peanut Dipping Sauce
Originally posted Aug 22, 2016
