KitchgrowKitchen growth, made calmer
Start planning free
Thai

Thai Chicken Satay

Thai-style chicken satay skewers marinated with coconut milk, turmeric and curry spices, served with a peanut dipping sauce.

Published and reviewed by Kitchgrow on 7 September 2026Updated

Jump to recipe ↓
Thai Chicken Satay

54 mintotal

34 min hands-on20 min hands-off

Prep 20 min · Cook 14 min

Serves
2
Difficulty
Medium
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Grill, Stovetop.

Includes short marination time.

Method

  1. Mix half the coconut milk with curry powder, ground turmeric, garlic, soy sauce, fish sauce and part of the palm sugar.

  2. Coat the chicken strips in this marinade and rest for at least 20 minutes.

    20 min

  3. Thread the chicken onto skewers, keeping the strips fairly flat so they cook evenly.

  4. For the peanut sauce, warm the remaining coconut milk with roasted peanuts, tamarind paste and the remaining palm sugar until thick and spoonable.

  5. Brush the chicken lightly with neutral oil and grill or cook on a hot pan until browned outside and fully cooked inside.

  6. Serve the satay hot with peanut sauce and cucumber slices.

How to tell it's done

The chicken should be lightly charred outside, juicy inside, and the peanut sauce thick but spoonable.

Getting it right

Tip

Cut the chicken into even strips and keep the heat medium-high so the outside browns before the inside dries out.

What to serve it with

Serve as a snack, appetizer or party plate with peanut sauce and cucumber.

Common mistakes

The chicken is dry.
Use thigh rather than breast, cut the strips flat and fairly thick, and grill quickly. Satay strips are thin by nature and go from done to dry in under a minute.
The peanut sauce is grainy or splits.
Warm the coconut milk gently and stir constantly. Boiled, it separates and the ground peanuts settle out; it should be thick and glossy, loosened with a little water if it stiffens.

Substitutions

  • Use Chicken Breast instead of Chicken Thigh if preferred, but cook carefully so the skewers stay juicy.
  • Use Coconut Cream for a richer peanut sauce and loosen with a little water if needed.
  • Check Soy Sauce labels for gluten if required.
  • Roasted Peanuts are central to this satay sauce; avoid substitution unless managing peanut allergy separately.

Storing and reheating

Marinated chicken keeps a day in the fridge and freezes for two months on or off the skewers. Peanut sauce keeps a week refrigerated and thickens — loosen with warm water. Grilled satay keeps two days and is good cold.