Thai Chicken Satay

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.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Asian, Thai

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 71kcal

Author Tracy O.

Equipment

1 Grill or pan or oven
30 Bamboo skewers

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.

Video

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.

Nutrition