Thai Chicken Satay Recipe
Juicy skewers with a creamy peanut dip, these Thai chicken satays are summer's best treat.
Imagine the smoky aroma of chicken skewers sizzling on the grill, the faint nutty hint of peanut sauce wafting through the air. Thai Chicken Satay is a dish that beckons you to gather friends around, share stories, and indulge in flavors that are both bold and comforting. It's a feast for the senses, with each bite offering tender, spiced chicken and a rich, creamy dip. Traditionally enjoyed as street food in Thailand, satay has this magical way of bringing a little bit of that bustling market vibe right into your kitchen. It reminds me of my first trip to Bangkok, the streets alive with vibrant spices and sizzling sounds. This recipe captures that essence, right down to the last peanut-crusting moment. What makes this recipe really shine is the overnight marination, allowing the lemongrass, turmeric, and coriander to truly imbue the chicken with an authentic depth of flavor. Serve these at your next barbecue, or as an appetizer when you want to surprise your guests with something irresistible.
Step-by-Step
- 01Step 1 / 6
In a large bowl, combine garlic, lemongrass, turmeric, coriander, soy sauce, fish sauce, brown sugar, and vegetable oil.
Mix until sugar dissolves.
- 02Step 2 / 6
Add chicken slices to the marinade, tossing until well coated.
Cover and refrigerate for at least 1 hour, preferably overnight, for maximum flavor.
- 03Step 3 / 6
While the chicken marinates, prepare the peanut sauce by whisking together peanut butter, soy sauce, red curry paste, lime juice, honey, and coconut milk in a small saucepan over medium heat.
Stir until smooth and heated through, then remove from heat.
- 04Step 4 / 6
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken onto skewers, leaving a small space between each piece.
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- 05Step 5 / 6
Grill the chicken skewers for about 3-4 minutes on each side, or until juices run clear and the chicken is lightly charred and cooked through.
- 06Step 6 / 6
Serve the chicken satay hot, with the peanut sauce on the side for dipping.
Garnish with fresh cilantro if desired.
Chef Tips
- •Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- •For an extra kick, add a pinch of chili flakes to the marinade.
- •You can substitute almond butter for peanut butter if you prefer or have an allergy.
- •Keep an eye on the chicken as it grills—overcooking can make it dry.
- •The peanut sauce can be made a day in advance and stored in the refrigerator.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can marinate the chicken up to 24 hours in advance for deeper flavors. The peanut sauce can also be made a day ahead.
What can I substitute?+
You can substitute almond butter for peanut butter and tamari for soy sauce to make it gluten-free.
How do I store leftovers?+
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on a low heat.
