Delicious and flavorful chicken satay is a popular Southeast Asian cuisine among street food stands or restaurants. This Thai chicken satay recipe has a few ingredients and is simple to make for your meals or appetizer. Besides, these satay chicken skewers are great to dip with Thai peanut sauce and sweet Thai chili sauce for extra flavor and texture. Let’s learn how to make Thai chicken satay with step by step photos and a video!
Love Thai food? Check out these mango sticky rice, red curry, green curry, massaman curry, pad Thai noodles, pad ka prao, water spinach stir fry, spicy lemon shrimp, Thai chicken pizza and tom yum kung recipes.
What is chicken satay?
Chicken satay is a popular Southeast Asian cuisine. It is often served as a starter or appetizer in restaurants. Or, as a street food snack in many Southeast Asian countries.
The marinated chicken pieces are on a skewer and grilled or barbecued. It is a flavorful and delicious dish that originated in Indonesia. But, now it is commonly found in various countries such as Malaysia, Thailand, Singapore and the Philippines.
The word "satay" refers to the skewered and grilled meat. Also, it can be made with various meats like chicken, beef, pork, seafood or vegetables. However, chicken satay is one of the most well known and widely enjoyed dishes.
Typically, pieces of chicken are marinated in a mixture of various spices and seasonings such as turmeric, coriander, cumin, garlic, lemongrass and soy sauce. Then, the marinated chicken is threaded onto bamboo skewers and grilled over charcoal or an open flame which gives the dish its distinctive smoky flavor.
Chicken satay is often served with a dipping sauce on the side. The most common accompaniment dipping sauce is peanut sauce. It is a rich and creamy sauce made from peanuts and other spices. A touch of fresh lime juice for tanginess. The combination of tender, flavorful chicken, the nutty, savory peanut sauce makes chicken satay a popular appetizer or a main dish worldwide.
What does chicken satay taste like?
The taste of chicken satay can vary slightly depending on the marinade and seasonings used. But, in general it has a delicious combination of savory, sweet, creamy and smoky flavors. When the grilled chicken dipped into the nutty, sweet, spicy and tangy peanut sauce, it creates a delightful contrast of tastes.
You will love this Thai chicken satay recipe:
This Thai chicken satay recipe is a simple, easy and delicious meal. The chicken is marinated with a few simple ingredients such as coconut milk, turmeric and curry powder which is a unique southeast Asian taste and especially in Thai cuisine. Then, the grilled chicken skewers dipped into the sweet, spicy, tangy and nutty peanut sauce, it creates an amazing mouth watering, aromatic and flavorful taste.
What to serve with Thai chicken satay?
Thai chicken satay is great to serve with peanut sauce or sweet Thai chili sauce as a dipping sauce. Also, it is great to go with sliced cucumbers, pickled vegetables or salad. Besides, eat with fluffy jasmine rice and soak up the flavors of the chicken satay and peanut sauce. It provides a neutral and comforting base for the meal. Or, dip the chicken satay with sauce, wrap with lettuce and rice.
Can I freeze marinated chicken satay?
Yes, sure you can freeze the marinated chicken satay. Follow the instructions to mix the ingredients and chicken well. Then, put them into a freezer bag. It can freeze for up to a few months. When you are ready to cook them, you can thaw them, thread onto skewers and grill them.
Can I make satay Chicken on the stove top or bake it?
Of course! Yes, you can make satay chicken on the stovetop or bake it! Although grilling is the traditional method of cooking satay chicken, you can achieve similar results and delicious flavors by using a stovetop pan or skillet. Place the skewers on the pan with small medium heat and cook it for 5-8 minutes each side or until the chicken is cooked through and develops a slightly charred and caramelized exterior. The cooking times may vary depending on the thickness of the chicken strips.
If you want to bake them in the oven, place the skewers on a rack over the baking sheets. Spacing them and don’t stack them up. Preheat the oven and bake at 425 F for 8-10 minutes each side. Then broil them 3-5 minutes each side.
What are the ingredients for Thai satay chicken?
The ingredients for this Thai chicken satay recipe are boneless & skinless chicken thighs, cucumbers (serve as a side), curry powder, turmeric, salt, garlic powder, sugar and coconut milk.
For the dipping sauce: peanut sauce or sweet Thai chili sauce, you can see this Thai peanut sauce recipe and sweet Thai chili sauce recipe.
Cooking tips for how to make Thai chicken satay:
- Use boneless and skinless chicken thighs. I prefer chicken thighs because the texture is much better and juicier than chicken breast. However, you can use chicken breast if you like.
- The best to marinate the chicken overnight or 8 hours because the meat soaks it up the marinate and the meat has more flavor.
- If you use bamboo skewers, soak it 1-2 hours before threading through the chicken because it prevents burning the sticks when grilling or cooking.
- Some people like to use metal skewers, so they don’t need to soak them. But, be careful not to touch it directly when grilling the satay chicken because it is hot, use a tong to pick them up.
- Wear a glove if you don’t want color stain on your hands when threading through the marinated chicken on the bamboo skewers.
- When you thread the marinated chicken strips onto skewers, make sure to push the skewer through the center of each strip and leave some space between the chicken pieces, so it can cook evenly.
- Turn on the grill and grill them on a small fire for 5-8 minutes each side or until the meat cooks through.
- You can make satay chicken on the stovetop, place the skewers on the pan with a small medium heat and cook it for 5-8 minutes each side or until the chicken is cooked through. The cooking times may vary depending on the thickness of the chicken strips.
- Or, you can bake them in the oven, place the skewers on a rack over the baking sheets. Spacing them and don’t stack them up. Preheat the oven and bake at 425 F for 8-10 minutes each side. Then, broil them 3-5 minutes each side.
FAQs:
No, you can use various meats like beef, lamb, pork, seafood or vegetables. However, chicken satay is one of the most well known and widely enjoyed dishes.
Some people like to cut it into small pieces. Personally, I like to cut it into strips.
You can learn how to make Thai peanut sauce for satay chicken in this peanut sauce post. The ingredients are peanut butter, water, salt, honey/ palm sugar, chili pepper and lime juice.
If you are allergic to peanuts, I recommend you to use sweet Thai chili sauce. Or, you can use cashew butter to substitute the peanut butter.
Instructions for how to make Thai chicken satay:
Preparation:
1. Cut 10 pieces of boneless & skinless chicken thighs (3 pounds 5 oz) into strips.
2. Put the cut chicken strips into a mixing bowl.
Marinate:
3. Pour 1 cup of coconut milk into the chicken.
4. Then, add 1 tablespoon of sugar and 2 ¼ teaspoons of salt.
5. Next, add 1 teaspoon of garlic powder, 3 teaspoons of curry powder, 3 teaspoons of turmeric powder.
6. Mix the chicken and ingredients well.
7. After that, cover the chicken with a plastic wrap and refrigerate it overnight. The best to let it marinate overnight or 8 hours. (If not, marinate it at least 2 hours before cooking.)
8. Pour 6 cups of water into a tray and soak 30 bamboo skewers into water for 1-2 hours. This can prevent burning the sticks when grilling the chicken.
9. After, take a piece of chicken and thread through the bamboo sticks.
10. Thread through 3-4 pieces of marinated chicken strips on each bamboo stick. Continue and finish thread through chicken on the skewers. (I made 22 chicken skewers.)
Cooking:
11. When the chicken skewers are ready, turn on the grill. Place the chicken skewers on the grill and grill them with a small fire for 5-8 minutes. (You can cook over the stovetop or bake it in the oven; see details in cooking tips section.)
12. Then, flip the other side and grill them 5-8 minutes until the chicken is cooked through.
13. Finish grilling the rest of the chicken satay and place them on a plate.
14. Wash and cut 2 small/ mini cucumbers (6.8 oz) into slices. This can be optional. But, it is great to serve with cucumber slices.
15. You can serve the chicken satay with Thai peanut sauce or sweet Thai chili sauce.
Enjoy this easy and delicious Thai chicken satay recipe for your meals and gatherings! Check out these salt & pepper squid, lychee slush, pan fried buns, Hawaiian shave ice, BBQ ribs, lobster yee mein, japchae Korean glass noodles and sweet potato leaves stir fry recipes.
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Thai Chicken Satay
Equipment
- 1 Grill or pan or oven
- 30 Bamboo skewers
Video
Ingredients
- 10 pieces Chicken thighs (3 pounds 5 oz, bonless & skinless)
- 2 mini Cucumbers (6.8 oz as a side is optional)
Marinated chicken:
- 1 cup Coconut milk
- 2 ¼ teaspoons Salt
- 1 tablespoon Sugar
- 1 teaspoon Garlic powder
- 3 teaspoons Curry powder
- 3 teaspoons Turmeric powder
Instructions
- Cut 10 pieces of boneless & skinless chicken thighs (3 pounds 5 oz) into strips.
- Put the cut chicken strips into a mixing bowl.
- Pour 1 cup of coconut milk into the chicken.
- Then, add 1 tablespoon of sugar and 2 ¼ teaspoons of salt.
- Next, add 1 teaspoon of garlic powder, 3 teaspoons of curry powder, 3 teaspoons of turmeric powder.
- Mix the chicken and ingredients well.
- After that, cover the chicken with a plastic wrap and refrigerate it overnight. The best to let it marinate overnight or 8 hours. (If not, marinate it at least 2 hours before cooking.)
- Pour 6 cups of water into a tray and soak 30 bamboo skewers into water for 1-2 hours. This can prevent burning the sticks when grilling the chicken.
- After, take a piece of chicken and thread through the bamboo sticks.
- Thread through 3-4 pieces of marinated chicken strips on each bamboo stick. Continue and finish thread through chicken on the skewers. (I made 22 chicken skewers.)
- When the chicken skewers are ready, turn on the grill. Place the chicken skewers on the grill and grill them with a small fire for 5-8 minutes. (You can cook over the stovetop or bake it in the oven; see details in cooking tips section.)
- Then, flip the other side and grill them 5-8 minutes until the chicken is cooked through.
- Finish grilling the rest of the chicken satay and place them on a plate.
- Wash and cut 2 small/ mini cucumbers (6.8 oz) into slices. This can be optional. But, it is great to serve with cucumber slices.
- You can serve the chicken satay with Thai peanut sauce or sweet Thai chili sauce.
Notes
Cooking tips for how to make Thai chicken satay:
- Use boneless and skinless chicken thighs. I prefer chicken thighs because the texture is much better and juicier than chicken breast. However, you can use chicken breast if you like.
- The best to marinate the chicken overnight or 8 hours because the meat soaks it up the marinate and the meat has more flavor.
- If you use bamboo skewers, soak it 1-2 hours before threading through the chicken because it prevents burning the sticks when grilling or cooking.
- Some people like to use metal skewers, so they don’t need to soak them. But, be careful not to touch it directly when grilling the satay chicken because it is hot, use a tong to pick them up.
- Wear a glove if you don’t want color stain on your hands when threading through the marinated chicken on the bamboo skewers.
- When you thread the marinated chicken strips onto skewers, make sure to push the skewer through the center of each strip and leave some space between the chicken pieces, so it can cook evenly.
- Turn on the grill and grill them on a small fire for 5-8 minutes each side or until the meat cooks through.
- You can make satay chicken on the stovetop, place the skewers on the pan with a small medium heat and cook it for 5-8 minutes each side or until the chicken is cooked through. The cooking times may vary depending on the thickness of the chicken strips.
- Or, you can bake them in the oven, place the skewers on a rack over the baking sheets. Spacing them and don’t stack them up. Preheat the oven and bake at 425 F for 8-10 minutes each side. Then, broil them 3-5 minutes each side.
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