Chicken Satay Recipe
Chicken satay is one of Thailand's most loved street foods — tender, charred skewers brushed with a fragrant marinade and dunked in rich peanut sauce. It is simple to make at home and always disappears fast.
- Prep time
- 30 mins
- Cook time
- 15 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 480
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Ingredients
- 600 g boneless chicken thighs, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon brown sugar
- 2 tablespoons coconut milk
- 2 garlic cloves, minced
- 100 g smooth peanut butter
- 150 ml coconut milk, for the sauce
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon brown sugar, for the sauce
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk together the soy sauce, fish sauce, curry powder, turmeric, brown sugar, coconut milk, oil and garlic. Toss in the chicken strips, cover, and marinate in the fridge for at least 30 minutes, or up to overnight.
- Thread the chicken onto the soaked skewers, weaving each strip along the skewer so it stays flat and cooks evenly.
- For the peanut sauce, warm the coconut milk in a small pan, whisk in the red curry paste, then stir in the peanut butter until smooth. Add the lime juice and sugar, season to taste, and loosen with a splash of water if needed.
- Heat a grill, griddle pan or barbecue to medium-high. Grill the skewers for 5 to 7 minutes per side, until charred at the edges and cooked through.
- Rest the skewers for 2 minutes so the juices settle.
- Serve warm with the peanut sauce for dipping, plus cucumber slices and rice if you like.
Pro tips
- Soak wooden skewers for at least 30 minutes so they do not burn on the grill.
- Chicken thigh stays juicier than breast over high heat, but breast works if you do not overcook it.
- Marinating overnight gives the deepest flavour, so plan ahead when you can.
- Keep the peanut sauce warm and thin — it thickens as it cools, so stir in warm water to loosen it.
Frequently asked questions
Can I bake chicken satay instead of grilling?
Yes, bake at 220°C for 15 to 18 minutes, turning once, then finish under a hot grill for 2 minutes for charred edges.
Is the peanut sauce very spicy?
It is mild as written. Add extra red curry paste or a pinch of chilli flakes if you prefer more heat.
Can I make satay ahead for a party?
Marinate the chicken and make the sauce a day ahead, then thread and grill just before serving for the best texture.
What else goes well with satay?
Cucumber salad, pickled vegetables, jasmine rice or a simple peanut noodle salad all pair beautifully.
