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A platter of grilled thai chicken satay skewers on a banana leaf on an outdoor wooden table, golden yellow-turmeric chicken strips with dark char marks, a bowl of creamy peanut sauce drizzled with ...
Sarah Mitchell

Thai Peanut Chicken Satay

Chicken satay was my gateway drug to Thai cooking. Those little skewers of coconut-and-curry-soaked chicken, charred over flames and served with the most addictive peanut sauce on the planet — they're basically the perfect food.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 3/4-inch wide strips
For the Coconut Marinade
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons yellow curry powder
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemongrass, finely minced (or 1 teaspoon dried)
  • 1 teaspoon grated fresh ginger
For the Peanut Sauce
  • 1/2 cup creamy natural peanut butter
  • 1/3 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon red curry paste (or 1 teaspoon sriracha)
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 -3 tablespoons hot water (to thin)
For Garnish
  • 1/4 cup crushed roasted peanuts
  • Fresh cilantro leaves
  • Lime wedges
  • Slice d red chilies (optional)

Equipment

  • Gas or charcoal grill
  • Wooden or bamboo skewers
  • Large mixing bowl
  • Whisk
  • Tongs
  • Sharp knife
  • Blender or food processor (optional, for silky peanut sauce)

Method
 

  1. Cut the chicken thighs into 3/4-inch wide strips, about 4-5 inches long. This gives you the classic satay shape.
  2. Whisk all the marinade ingredients in a large bowl until smooth. Add the chicken, toss to coat, cover, and refrigerate for at least 4 hours, ideally overnight (up to 24 hours).
  3. Soak wooden skewers in water for at least 30 minutes before grilling.
  4. Make the peanut sauce: whisk the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, curry paste, ginger, and garlic until smooth. Thin with hot water until pourable but still thick enough to cling. Taste and adjust — more lime for brightness, more curry paste for heat, more sugar for sweetness.
  5. Thread each chicken strip onto a skewer in an accordion pattern (not bunched). This maximizes surface area for char.
  6. Preheat your grill to medium-high (around 425°F). Oil the grates well.
  7. Grill the skewers for 3-4 minutes per side, rotating once, until deeply charred and cooked through (internal temp 165°F). Total cook time is 6-8 minutes.
  8. Transfer to a platter, let rest 2 minutes. Sprinkle with crushed peanuts and fresh cilantro. Serve with peanut sauce, lime wedges, and sliced chilies on the side.

Notes

The accordion-fold skewer technique is the move that sets homemade satay apart. Instead of bunching the chicken into a ball, fold it back and forth onto the skewer so it lies flat with good surface exposure. This gives you that beautiful deep char on both sides without overcooking the inside. Also, when making the peanut sauce, taste it hot — adjust with more lime or sugar after adding the hot water. It needs to be punchy enough that you want to dip aggressively.