Thai Chicken Satay with Peanut Sauce

Cultural Context

Satay is a Southeast Asian grilled skewer tradition with deep roots in Indonesia and many beloved regional versions across Thailand, Malaysia, Singapore, and beyond. This Thai-style chicken satay leans into ingredients common in Thai restaurant versions in the United States: coconut milk, red curry paste, curry powder, fish sauce, lime, and a warm peanut dipping sauce. It is popular at home because the skewers cook quickly, the marinade can be made ahead, and the sauce makes the dish especially family-friendly.

Ingredients

Main Components

• 680 g (1 1/2 lb) boneless skinless chicken thighs, cut into 2.5 cm (1 in) pieces
• 120 ml (1/2 cup) full-fat coconut milk, divided
• 30 ml (2 tbsp) Thai red curry paste
• 10 ml (2 tsp) fish sauce
• 10 ml (2 tsp) soy sauce
• 10 g (1 tbsp) curry powder
• 8 g (2 tsp) light brown sugar
• 15 ml (1 tbsp) fresh lime juice
• 15 ml (1 tbsp) neutral oil, plus more for the pan or grill
• 12 to 16 bamboo or metal skewers

For the Peanut Sauce and Garnish

• 180 ml (3/4 cup) full-fat coconut milk
• 125 g (1/2 cup) natural creamy peanut butter
• 15 ml (1 tbsp) Thai red curry paste
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) cider vinegar or fresh lime juice
• 12 g (1 tbsp) light brown sugar
• 1 small garlic clove, finely grated
• 1 tsp finely grated fresh ginger
• 60 to 90 ml (1/4 to 6 tbsp) warm water, as needed
• 30 g (1/4 cup) roasted peanuts, chopped
• Lime wedges, cucumber slices, cilantro leaves, and thinly sliced red chile, optional, for serving

Substitutions:

• Chicken thighs -> chicken breast or tenders, cooked carefully so they do not dry out
• Fish sauce -> additional soy sauce for a less traditional but still savory version
• Natural peanut butter -> conventional creamy peanut butter, reducing the brown sugar if the spread is sweetened
• Thai red curry paste -> yellow curry paste for a milder profile, though the flavor will be less classic

Equipment

• Mixing bowl or zip-top bag
• 12 to 16 skewers
• Small saucepan
• Whisk
• Grill, grill pan, or large heavy skillet
• Instant-read thermometer

Instructions

Preparation (Active time: 20 min)

1. Soak the skewers: If using bamboo skewers, soak them in water for at least 30 minutes, or up to 2 hours if grilling over charcoal. Metal skewers do not need soaking.

2. Marinate the chicken: In a bowl, whisk 60 ml (1/4 cup) of the coconut milk with the red curry paste, fish sauce, soy sauce, curry powder, brown sugar, lime juice, and oil. Add the chicken and turn until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours.

3. Make the peanut sauce: In a small saucepan, combine the remaining 60 ml (1/4 cup) coconut milk from the marinade list with the 180 ml (3/4 cup) coconut milk for the sauce, peanut butter, red curry paste, soy sauce, vinegar or lime juice, brown sugar, garlic, and ginger. Warm over medium-low heat, whisking often, until smooth and gently bubbling, about 4 to 6 minutes. Thin with warm water until the sauce is thick but spoonable. Keep warm.

Cooking (Active time: 15 min)

4. Thread the skewers: Thread 4 to 6 pieces of chicken onto each skewer, leaving a little space between pieces so the heat can circulate. Discard any leftover marinade that touched raw chicken.

5. Cook the satay: Heat a lightly oiled grill, grill pan, or heavy skillet over medium-high heat. Cook the skewers in batches, turning every 2 to 3 minutes, until browned in spots and cooked through, 8 to 12 minutes total. Lower the heat if the marinade browns too quickly before the chicken is done.

6. Check doneness: The thickest chicken pieces should reach 165°F (74°C) on an instant-read thermometer. Let the skewers rest for 3 minutes while you adjust the sauce consistency with a splash of warm water if needed.

Assembly & Finishing

7. Garnish and serve: Arrange the skewers on a platter with the warm peanut sauce. Scatter chopped peanuts over the sauce and serve with lime wedges, cucumber slices, cilantro, and sliced chile if using.

8. Make it a meal: Serve with jasmine rice or coconut rice and a crisp cucumber salad. For younger eaters, keep chiles on the side and let the peanut sauce be the main dip.

Food Safety & Storage

• Minimum safe internal temperature: Cook chicken to 165°F (74°C).
• Marinating: Keep chicken refrigerated while marinating. Do not reuse raw chicken marinade as a sauce.
• Storage: Refrigerate cooked chicken and sauce in separate airtight containers for up to 3 days.
• Freezing: Freeze cooked chicken skewers without garnish for up to 2 months. Peanut sauce can be frozen, but it may need vigorous whisking after thawing.
• Reheating: Reheat chicken gently in a covered skillet over medium-low heat or in a 325°F (163°C) oven until hot. Warm sauce separately with a splash of water or coconut milk.

Serving Suggestions

• Serve with jasmine rice, coconut rice, lettuce cups, or a simple cucumber-onion salad.
• Pair with limeade, Thai iced tea, light beer, or sparkling water with lime.
• Traditional serving style: hot skewers with peanut sauce for dipping, often as a snack, appetizer, or part of a larger Thai-style meal.

Scaling Notes

Half recipe (1/2x): Use about 340 g (3/4 lb) chicken and cook in one skillet batch. Sauce can be halved, though leftovers are useful for noodles or rice bowls.

Double recipe (2x): Marinate in two bags or bowls for even coating. Cook in batches and keep finished skewers warm on a sheet pan in a 200°F (93°C) oven.

Chef's Notes

• Sourcing: Maesri, Mae Ploy, and Thai Kitchen red curry pastes are common supermarket options. Check labels if avoiding shellfish, since some curry pastes contain shrimp.
• Make-ahead: The chicken can marinate overnight and the peanut sauce can be made 2 days ahead. Rewarm the sauce gently and thin with water before serving.
• Variations: Add a pinch of ground coriander or white pepper to the marinade, or finish the sauce with a small spoonful of tamarind concentrate for a brighter restaurant-style tang.
• Common pitfalls: Crowding the pan steams the chicken instead of browning it. Cook in batches and keep the heat high enough for light charring without burning the curry paste.

Nutrition Information (Optional)

Per serving: approximately 390 kcal

• Protein: 28g | Fat: 27g | Carbohydrates: 12g | Fiber: 2g

Sources

• RecipeTin Eats, Thai Chicken Satay with Peanut Sauce: https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/
• Serious Eats, Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce: https://www.seriouseats.com/thai-style-chicken-satay-peanut-coconut-tamarind-recipe
• The Woks of Life, Chicken Satay: https://thewoksoflife.com/chicken-satay-with-peanut-sauce/
• Allrecipes, Thai Chicken Satay: https://www.allrecipes.com/recipe/90294/thai-chicken-satay/
• Hero image source: https://commons.wikimedia.org/wiki/File:DFC_2193_Sticky_char-grilled_skewers_of_savory_satay_glazed_in_a_rich_peanut_sauce_resting_on_a_banana_leaf.jpg
• Downloaded image file: https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/DFC_2193_Sticky_char-grilled_skewers_of_savory_satay_glazed_in_a_rich_peanut_sauce_resting_on_a_banana_leaf.jpg/1280px-DFC_2193_Sticky_char-grilled_skewers_of_savory_satay_glazed_in_a_rich_peanut_sauce_resting_on_a_banana_leaf.jpg

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Version History:

• v1 (2026-06-29): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from the sources listed above
• Testing: @Codex
• Verification: @Coordinator
• Photography: PattayaPatrol, Wikimedia Commons, CC BY-SA 4.0, https://commons.wikimedia.org/wiki/File:DFC_2193_Sticky_char-grilled_skewers_of_savory_satay_glazed_in_a_rich_peanut_sauce_resting_on_a_banana_leaf.jpg

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Recipe Location: /Recipe-of-the-Week/Recipes/2026-06-29_thai-chicken-satay.md
Images Location: /Recipe-of-the-Week/Images/thai-chicken-satay/