This Thai Chicken Satay recipe stands out for its vibrant blend of aromatic spices and creamy peanut sauce, delivering bold, authentic flavors with every bite.
Featuring tender chicken thighs marinated in fragrant curry and red curry paste, it’s a protein-packed dish that’s both satisfying and nourishing.
Rich in healthy fats from coconut milk and natural peanut butter, it supports sustained energy and heart health.
The recipe is naturally low in carbs and offers a moderate fiber boost from the peanuts and spices, making it a well-balanced choice for those mindful of nutrition.
Quick to prepare and cook, this dish fits perfectly into busy lifestyles and is ideal for meal prepping or casual weeknight dinners.
The accompanying peanut sauce adds a luscious, tangy element that elevates the satay, making it irresistible for the whole family.
Must-Have Tools for Perfect Results:
Non-Stick Skillet
Essential for cooking chicken skewers evenly without sticking or tearing, this versatile pan also simplifies cleanup and works for countless other sauté and pan-fry recipes.
Bamboo Skewers
Perfectly sized for bite-sized chicken pieces, these skewers ensure easy grilling or pan-cooking and make serving fun and convenient for appetizers or meals.
Mixing Bowls
A sturdy set of mixing bowls is crucial for marinating chicken and combining sauce ingredients, keeping prep organized and mess-free.
Saucepan
Ideal for simmering the peanut sauce gently, this saucepan helps meld flavors smoothly and maintains perfect sauce consistency for dipping or drizzling.
Measuring Cups & Spoons
Precision in measuring spices and liquids is key to balancing flavors, making these tools indispensable for consistent, delicious results.
Chicken Satay Skewers
Equipment
- 13–16 bamboo skewers (16 cm / 6.5 in)
- 1 large non-stick skillet
- 1 Medium saucepan
- Mixing bowls (various sizes)
- Measuring Cups and Spoons
Ingredients
- 600 g boneless skinless chicken thighs, cut into 2 cm pieces
- 400 g 1 can full-fat coconut milk
- 1 tbsp curry powder
- 2 tsp red curry paste
- 1 tsp white sugar
- 1 tsp cooking salt or kosher salt
- ¾ cup natural smooth peanut butter
- ¼ cup white sugar for sauce
- 2 tsp dark soy sauce
- 2 tbsp cider vinegar
- ¾ cup water
- 2 tbsp chopped peanuts for garnish
- Lime wedges fresh coriander leaves, and sliced red chili (optional, for serving)
Instructions
- Preparing the Bamboo Skewers: Before you begin, it’s important to soak the bamboo skewers in water for at least 2 hours if you plan to cook the satay on a grill or over charcoal. This soaking prevents the skewers from burning or catching fire during cooking. If you’re pan-frying indoors, this step is optional but still recommended to avoid any mishaps.
- Marinating the Chicken: In a large mixing bowl, combine 600 grams of boneless, skinless chicken thighs cut into bite-sized 2 cm pieces with 1 tablespoon of curry powder, 2 teaspoons of red curry paste, 1 teaspoon of white sugar, 1 teaspoon of salt, and 1/4 cup of the full-fat coconut milk. Use your hands or a spoon to mix everything thoroughly, ensuring every piece of chicken is well-coated with the flavorful marinade. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 20 minutes to allow the spices and coconut milk to penetrate and tenderize the chicken. For deeper flavor, marinate overnight.
- Threading Chicken onto Skewers: After marination, drain any excess liquid from the chicken. Carefully thread 4 to 5 pieces of chicken onto each bamboo skewer, leaving a little space between pieces to ensure even cooking. Make sure the chicken pieces are securely placed so they don’t slip off during cooking.
- Heating the Cooking Oil: Heat 1.5 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. The oil should shimmer but not smoke, indicating it’s hot enough for searing the chicken. Using a non-stick pan helps achieve a nice golden crust without sticking or tearing the chicken pieces.
- Cooking the Chicken Satay Skewers: Place the skewers carefully in the hot skillet, avoiding overcrowding — cook them in batches if needed. Let the chicken cook undisturbed for about 3 minutes on one side until it develops a golden-brown sear. Then, use tongs to gently flip each skewer and cook the other side for an additional 3 minutes. The chicken should be cooked through but remain juicy inside. Remove the cooked skewers and set them aside on a plate. Repeat until all skewers are cooked.
- Preparing the Thai Peanut Sauce: While the chicken cooks, prepare the peanut sauce. In a medium saucepan, pour the remaining 3/4 cup of coconut milk. Add 3/4 cup of natural smooth peanut butter, 2 tablespoons of red curry paste, 1/4 cup of white sugar, 2 teaspoons of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cider vinegar. Stir the ingredients together gently to combine.
- Simmering and Adjusting Peanut Sauce: Place the saucepan over medium-low heat. Allow the mixture to warm gently, stirring frequently to prevent the peanut butter from sticking to the bottom. Simmer the sauce for about 5 minutes, giving time for all the flavors to meld and the sauce to thicken slightly. If the sauce appears too thick for dipping, gradually add up to 3/4 cup of water in small increments, stirring until the sauce reaches a pourable but creamy consistency. Once ready, cover the saucepan with a lid to keep the sauce warm.
- Final Assembly and Garnishing: Pour some of the warm peanut sauce into a serving bowl. Sprinkle finely chopped peanuts on top, stirring some through the sauce for added texture and crunch if desired. Arrange the cooked chicken satay skewers on a serving platter. Generously sprinkle with more chopped peanuts, fresh coriander leaves, and sliced red chili for a pop of color and extra flavor. Optionally, serve lime wedges on the side for guests to squeeze over their skewers, adding a fresh, tangy note.
- Serving Suggestions: Serve the Thai Chicken Satay skewers alongside steamed Jasmine Rice or fragrant Thai Fried Rice to complete the meal. The creamy peanut sauce is perfect for dipping, bringing together every bite with its rich, spicy-sweet balance. This dish also works well as a starter or party appetizer, with skewers easy to pick up and enjoy.
Notes
Chef’s Secrets: Unlocking Flavor and Texture
To maximize flavor absorption, marinate the chicken for at least 20 minutes, but ideally overnight.
This resting time allows the spices and coconut milk to tenderize and infuse the meat deeply.
Using red curry paste from reputable brands like Maesri can make a notable difference; homemade versions require slight adjustments in seasoning.
When cooking, avoid overcrowding the pan to ensure each skewer sears evenly and develops that signature golden crust.
Stirring the peanut sauce gently and simmering it over low heat prevents it from splitting or burning, ensuring a creamy, silky consistency that perfectly complements the satay.
Serving Suggestions: Delicious Pairings and Presentation
Serve your Thai Chicken Satay with steamed Jasmine rice or fragrant Thai fried rice to soak up the flavorful peanut sauce.
For a fresh contrast, pair it with a crisp Asian slaw or a cucumber salad dressed with lime and chili for added zest.
Garnish with freshly chopped peanuts, coriander leaves, and sliced red chili to enhance both texture and visual appeal.
Lime wedges on the side add a bright, citrusy kick that balances the richness of the peanut sauce.
This dish also works wonderfully as finger food for gatherings or as part of a larger Thai-inspired meal.
Storage Tips: Keeping Flavor and Freshness
Leftover chicken satay can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet or oven to avoid drying out.
The peanut sauce keeps well in a sealed container in the fridge for up to 7 days; if it thickens too much after refrigeration, simply stir in a little warm water to restore the creamy texture.
For longer storage, freeze the sauce in ice cube trays and thaw portions as needed.
Avoid freezing the cooked skewers as reheating may compromise their texture.
Frequently Asked Questions: Common Queries Answered
Q1: Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs remain juicier and more forgiving during cooking. If using breast, watch cooking time carefully to prevent drying out.
Q2: Is natural peanut butter necessary?
Natural peanut butter is preferred for its authentic flavor and thinner texture, which blends well in the sauce. Regular peanut butter can be used but may require less added water and results in a sweeter sauce.
Q3: Can this recipe be made gluten-free?
Absolutely! Use gluten-free soy sauce or tamari in place of regular soy sauce, and ensure your curry paste does not contain any gluten ingredients.
Q4: How long should I marinate the chicken?
While 20 minutes is sufficient, marinating for several hours or overnight enhances flavor depth and tenderness.
Q5: What if I don’t have bamboo skewers?
Metal skewers work just as well and can be reused. Alternatively, you can cook the chicken pieces without skewers, but skewering makes grilling or pan-frying easier and more even.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
