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!

Thai Chicken Satay | chefsavvy.comIf 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.

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.

Easy Chicken Satay | chefsavvy.com

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

Chicken Satay | chefsavvy.com

Here are more delicious appetizer recipes to try!

Thai Chicken Satay

5 from 8 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce!

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

Nutrition Facts
Thai Chicken Satay
Amount Per Serving
Calories 526 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 109mg36%
Sodium 1401mg61%
Potassium 997mg28%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 16g18%
Protein 47g94%
Vitamin A 840IU17%
Vitamin C 9.7mg12%
Calcium 54mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Thai
Keyword: Thai Chicken Satay

Originally posted Aug 22, 2016

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Recipe Rating




Comments - page 2/2

  • Joe G

    Terrific recipe! The family loved it. I made a couple of changes, though. I didn’t want to open a can of coconut milk just for a quarter cup. Sure, I could refrigerate the rest and use it next week, but then in a month, when I open the fridge and am knocked out by something malodorous, I’ll know immediately it’s the month-old coconut milk I meant to use in a curry sauce the next week but never did. Instead, I used heavy cream I had open from some other recipe. So, I can’t say what the satay would taste like if I’d used coconut milk, but let me say, it was delish with the heavy cream. I marinated it for two hours.

    Also, instead of making your peanut sauce, I cheate and used a fave store-bought sauce I’ve used and loved for years from Thai Kitchen. Next time, I’ll try your dipping sauce, though.

  • Nathan

    Hi Joe,

    Im so glad your family loved it! Have a great day!

    Nathan

  • Cindy B

    I’m so glad I found this recipe. I didn’t have fresh ginger and subbed 1/4 teaspoon of the dried spice. Marinated for 7 hours then grilled. It tasted exactly like the ones we get at the restaurant. I didn’t get a chance to make the sauce but it was very flavorful on its own.

  • Nathan

    Hi Cindy,

    I’m so glad you enjoyed it! Thank you for trying out the recipe and for commenting!

    Nathan

  • RJ

    Tasty and very tender – the peanut sauce is an extra step but worth it!

  • Liane @ Foodie Digital

    The red curry paste added a nice pop! Thank you for this recipe. Will make again.

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