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Satay Chicken Skewers Recipe

Thai · Main course · 42 min total

Tender chicken marinated in a fragrant blend of spices and coconut milk, then grilled to perfection and served with a rich, creamy peanut sauce. This classic Southeast Asian street food is easy to make at home.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 8 bamboo skewers, soaked in water for 30 minutes
• For the peanut sauce:
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sriracha (optional)
• 2 tbsp water

Instructions

1. In a bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, coriander, and garlic. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Thread marinated chicken onto soaked skewers, dividing evenly.
3. Preheat grill or grill pan over medium-high heat and brush with vegetable oil.
4. Grill skewers for 4-5 minutes per side, until chicken is cooked through and lightly charred.
5. While chicken cooks, make peanut sauce: whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha (if using), and water in a small saucepan over low heat until smooth. Add more water for desired consistency.
6. Serve skewers with peanut sauce for dipping.

Tips

• For extra flavor, add a pinch of cayenne to the marinade.
• Leftover peanut sauce can be stored in the refrigerator for up to a week.
• Serve with steamed rice and a cucumber salad for a complete meal.

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