Chicken Satay

Chicken satay is Thailand's most beloved street-food skewer: strips of tender chicken marinated in coconut milk and warm spices, grilled over high heat, and served with a creamy, gently sweet peanut sauce. The slight charring from the grill and the cool, nutty dip make it irresistible as an appetizer or a party platter.

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Servings

4 servings

Calories

520

Ingredients

• 1 1/2 lbs (680 g) boneless skinless chicken thighs, cut into long thin strips
• 3/4 cup coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 2 tablespoons packed brown sugar
• 2 stalks lemongrass, tender inner parts minced
• 3 cloves garlic, minced
• 1 tablespoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon lime juice, plus wedges for serving
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk, for the sauce
• 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1/2 teaspoon chili flakes (for the sauce)

Instructions

1. Soak the bamboo skewers in water for at least 30 minutes so they do not burn on the grill.
2. Combine 3/4 cup coconut milk, oil, fish sauce, brown sugar, lemongrass, garlic, turmeric, coriander, cumin, lime juice, and salt in a large bowl. Add the chicken strips and toss to coat evenly.
3. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
4. While the chicken marinates, make the peanut sauce: whisk the peanut butter, 1/4 cup coconut milk, soy sauce, brown sugar, lime juice, and chili flakes until smooth, adding warm water a spoonful at a time to reach a dippable consistency.
5. Thread the marinated chicken onto the soaked skewers, weaving the strips in an S-shape so they lie flat and even.
6. Grill over medium-high heat (about 400°F / 200°C) for 3 to 4 minutes per side, until cooked through with light charring on the edges. The internal temperature should reach 165°F (74°C).
7. Rest the skewers for 5 minutes so the juices settle.
8. Serve warm with the peanut sauce for dipping and lime wedges on the side.

Pro tips

• Chicken thighs stay juicier than breast meat on skewers, especially over high grill heat.
• Weaving the strips flat on the skewer instead of bunched gives even cooking and better charring.
• If the peanut sauce thickens as it sits, thin it with warm water — never cold, which makes it seize.
• No grill? A hot grill pan or the broiler works well; give the skewers a few extra minutes under the broiler.

Frequently asked questions