Delicious Thai Chicken Satay skewers served with creamy peanut sauce.

Thai Chicken Satay with Peanut Sauce

ByCasey Monroe

why make this recipe

Thai Chicken Satay with Peanut Sauce is a delicious and popular dish that combines tender grilled chicken with a rich and creamy peanut sauce. It’s perfect for a cozy night in or for impressing guests at a party. This dish is easy to make and brings a taste of Thailand to your kitchen. Plus, it’s sure to please both adults and kids alike!

how to make Thai Chicken Satay with Peanut Sauce

Ingredients

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers (16cm / 6.5" long) (Note 1)
  • 600 g / 1.2lb chicken thighs (boneless skinless, cut into 2cm/4/5" pieces) (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup water
  • 2 tbsp peanuts, finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chili (optional)

Directions

  1. If cooking on a BBQ or over charcoal, soak the bamboo skewers in water for 2 hours.

  2. Thai Chicken Satay Skewers:

    • In a mixing bowl, combine the coconut milk, curry powder, white sugar, and red curry paste. Mix well.
    • Add the chicken pieces and coat them evenly with the marinade. Let it sit for at least 30 minutes or longer for more flavor.
    • Thread the marinated chicken pieces onto the soaked skewers.
    • Grill on medium heat for about 10-15 minutes, turning until the chicken is cooked through and has nice grill marks.

  3. Thai Peanut Sauce:

    • In a saucepan, combine peanut butter, white sugar, dark soy sauce, and cooking salt.
    • Add cider vinegar and water, then whisk everything together until smooth.
    • Heat over low heat until warm. Stir in chopped peanuts for added texture.

  4. Serving: Serve the chicken satay with the warm peanut sauce and optional lime wedges, cilantro or coriander leaves, and sliced red chili for garnish.

how to serve Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay is best served hot off the grill. Place the skewers on a platter with a bowl of peanut sauce in the center for dipping. Add lime wedges and sprinkle some chopped peanuts and fresh herbs on top for extra flavor.

how to store Thai Chicken Satay with Peanut Sauce

Leftover Thai Chicken Satay can be stored in an airtight container in the refrigerator for up to 3 days. The peanut sauce can also be kept in a separate container for about a week. To reheat, warm the chicken gently on the grill or in a pan, and stir the peanut sauce over low heat until it’s warm again.

tips to make Thai Chicken Satay with Peanut Sauce

  • Make sure to soak the bamboo skewers; this prevents them from burning on the grill.
  • If you want a spicier sauce, add more red curry paste or some chili flakes.
  • For a vegetarian option, replace the chicken with firm tofu, marinating it the same way.

variation

You can use other meats like beef or pork for the satay. Additionally, feel free to add vegetables such as bell peppers or onions to the skewers before grilling.

FAQs

Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made a day in advance and stored in the fridge. Just reheat before serving.

What can I serve with Thai Chicken Satay?
You can serve it with jasmine rice, a fresh salad, or a vegetable stir-fry.

Is it necessary to use bamboo skewers?
While bamboo skewers are traditional, you can use metal skewers if you prefer. Just make sure to adjust cooking times as metal heats differently than bamboo.