Chicken Satay
Ingredients
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- 12 each bamboo skewers
- 1 quart water – for soaking skewers
- 2 pounds chicken thighs, boneless skinless – sliced into 1-inch strips
- 3/4 cup coconut milk
- 1 1/2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tsp yellow curry powder
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp white pepper
- 4 cloves garlic – minced
- 1 stalk lemongrass – tender lower part finely chopped
- 1 tbsp vegetable oil
- 1 cup coconut milk
- 1 1/2 tbsp red curry paste
- 1/2 cup unsalted roasted peanuts – finely ground
- 2 tbsp palm sugar
- 1 1/2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1 medium cucumber – thinly sliced into half-moons
- 1 small shallot – thinly sliced
- 2 each Thai bird's eye chiles – thinly sliced
- 1 tbsp vegetable oil – for oiling grill grates
- cilantro – coarsely chopped (for serving)
- lime – cut into wedges (for serving)
Instructions
1. Soak the bamboo skewers in 1 quart of water for 30 minutes; drain and pat dry.
2. Whisk 0.75 cup coconut milk, 1.5 tbsp palm sugar, 2 tbsp fish sauce, yellow curry powder, ground coriander, ground cumin, ground turmeric, white pepper, minced garlic, chopped lemongrass, and 1 tbsp vegetable oil in a bowl until smooth.
3. Add the chicken strips to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 4 hours and up to 24 hours.
4. Make the peanut sauce: In a small saucepan over medium heat, simmer 1 cup coconut milk and red curry paste until fragrant, 1–2 minutes. Stir in the finely ground roasted peanuts, 2 tbsp palm sugar, 1.5 tbsp fish sauce, and tamarind paste; cook, stirring, until the sauce thickens enough to coat the back of a spoon, 4–6 minutes. Stir in up to 0.25 cup water to loosen to a dippable consistency; keep warm or cool and refrigerate.
5. Make the cucumber relish: In a small saucepan, bring rice vinegar, 0.25 cup water, granulated sugar, and kosher salt to a simmer, stirring to dissolve, 1–2 minutes; let cool 10 minutes. Combine cucumber, shallot, and Thai chiles in a bowl and pour the cooled brine over; let sit 15–30 minutes.
6. Thread the marinated chicken onto the soaked skewers, accordion-style, dividing evenly.
7. Preheat a grill or grill pan to medium-high. Brush the grates lightly with 1 tbsp vegetable oil. Grill the skewers 2–3 minutes per side (6–8 minutes total) until lightly charred and the thickest piece registers 165°F.
8. Rest 3 minutes. Serve the chicken satay with the peanut sauce and cucumber relish; garnish with cilantro and serve with lime wedges.
Chicken Satay, or satay gai in Thai, features thin strips of marinated chicken threaded onto skewers and grilled until juicy with a gentle char. The marinade layers coconut richness with warm spices like turmeric, coriander, and cumin, lifted by lemongrass and garlic. It’s traditionally served with a creamy, sweet-salty-tangy peanut sauce and a crisp, bright cucumber relish that cuts the richness. Together, the smoky meat, silky sauce, and refreshing relish create a balanced, addictive bite.
Although satay’s roots lie in Indonesia and Malaysia, it took on a beloved Thai identity as it spread through the Malay Peninsula and central Thailand. Thai vendors adapted it with coconut-forward marinades and curry spices, grilling over charcoal and pairing the skewers with nam jim satay (peanut sauce) and ajat (cucumber relish). Today it’s an indispensable street food and party snack across Thailand, especially in Bangkok, reflecting both regional exchange and local tastes.