Chicken Satay Skewers
Succulent Thai Chicken Satay skewers paired with a creamy, tangy peanut sauce — a quick, flavorful dish perfect for weeknight dinners or entertaining.
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
When preparing this Thai Chicken Satay, using chicken thighs instead of breast meat ensures the skewers stay juicy and tender after cooking. If you prefer leaner cuts, chicken breast can be used, but be mindful it may dry out faster. Soaking the bamboo skewers beforehand is key to preventing burning on grills. For the peanut sauce, natural peanut butter provides the best flavor and texture, but regular peanut butter can be used in a pinch—just avoid brands with added sugars or oils to keep the sauce balanced. This recipe makes more peanut sauce than needed, but leftovers keep well in the fridge for up to a week and are versatile for salads, noodles, or dipping.
