This post may contain affiliate links. Please read my privacy policy.
Thai Chicken Satay
Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay.
It’s hard not to fall in love with satay—skewered of marinated meat of chicken or beef satay—grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant and to die for, I just really enjoy the aromatic blend of spices and savory goodness in every bite!
While I make Malaysian-style satay most of the time, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes.
Unlike its Malaysian counterpart, Thai chicken sate tastes milder and less complex in taste, pretty good nonetheless.
Chicken Satay With Peanut Sauce
This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. The finished dish showcases the aromatic flavors of Southeast Asia with delicious grilled chicken and a rich, creamy homemade peanut sauce.
Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with my Thai peanut sauce.
Thai Chicken Satay Ingredients
This marinade recipe creates tender and flavorful Thai chicken sate skewers, perfect for appetizers, main dishes, or even as part of a buffet-style meal. Here are the list of marinade ingredients:
- masaman curry paste
- fish sauce
- tamarind juice
- paprika
- garlic powder
- ground coriander
- coconut milk
See the recipe card for full information on ingredients.
How to Make Thai Chicken Sate
Step 1: Slice the chicken breast across grain with at least 1 inch (2.5cm) wide each piece.
Step 2: Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
Step 3: Take out the marinated chicken from the refrigerator.
Step 4: Insert the wooden skewers through the meat lengthwise.
Step 5: Grill the Sate for 4 minutes on each side or until desired tenderness.
Step 6: Serve with Peanut Sauce and some sliced cucumber.
Frequently Asked Questions
This recipe is only 100 calories per serving.
What To Serve With Thai Chicken Satay
Serve this satay with Thai cucumber salad. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Thai Chicken Sate with Peanut Sauce
Equipment
- 25 wooden skewers soaked in water for 30 minutes
Ingredients
- 2 pounds (1kg) skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
- 1/2 cucumber, sliced
Marinade:
- 2 teaspoons Masaman curry paste, or red curry paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1.5 tablespoons minced garlic
- 2 tablespoons fish sauce
- 2.5 teaspoons sweet soy sauce
- 2.5 teaspoons sugar
- 1/4 teaspoon white pepper
- 1/3 cup coconut milk
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3/4 cup coconut milk
- 2 tablespoons Thai red curry paste or Massaman curry paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar or to taste
- 2 tablespoons ground peanut
- salt to taste
Instructions
- Slice the chicken breast against the grain into pieces that are at least 1 inch (2.5 cm) wide. Mix in the marinade, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 30 minutes.
- Add all the ingredients for the peanut sauce to a saucepan. Using a whisk, quickly combine the ingredients before placing the saucepan on the stove over low heat. Continue whisking the peanut sauce until all the ingredients are well combined.
- As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you prefer a thinner sauce, you can add a little water to dilute it during cooking.) Remove from heat and top with ground peanuts. The Thai peanut sauce is now ready. You can store any leftovers in the fridge for up to a week without losing its fresh taste.
- Remove the marinated chicken from the refrigerator. Thread the chicken onto wooden skewers lengthwise. Grill the satay for 4 minutes on each side, or until it reaches your desired tenderness.
- Serve with peanut sauce and sliced cucumber.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any substitute for the tamarind juice? I don’t think it was listed on the ingredient list! Is it okay to omit? Thanks, can’t wait to try this!
I made your chicken satay today. I did not have lemongrass, which was a bummer. My five and seven year old LOVED it! A major win for mom. Thanks for the recipe. Even better than take out!
Hi P-Town, thanks for trying, yes this Thai chicken sate is great.
Would love to see the Malayasian recipe to compare the two. What do you reccommend when a recipe calls for Asian curry powder?
Just buy any regular curry powder. My Malaysian chicken satay is here https://rasamalaysia.com/recipe-chicken-satay/
I’m fusing your recipe with an Indonesian recipe from a 1970 Pacific and S.E. Asian cookbook that I’ve come to love and trust. I have been to a few places today sourcing fresh ingredients. Funny that the one recipe calls for Japanese soy, molasses and ground Malay laos root. American food may be a little mixed up, but Asia Pacific food is downright schizophrenic, and I love it like that. 50 people are getting fed satay tomorrow. Wish me luck.
Good luck Neil I am sure it will turn out great.
How long can i refrigerate the marinated chicken?
Overnight.
What is sweet soy sauce? Is it like Japanese Ponzu?
No, sweet soy sauce is soy sauce that has been sweetened. You can get it at Asian stores or online.
Made the satay for a BBQ last night, was a huge hit!
That’s awesome so glad that my Thai chicken sate with peanut sauce is a huge hit.
Bee!, I have both green and red Mae Ploy Curry Paste in the fridge, can I use either instead of the Masaman?
Use the red curry don’t use green curry.
Made this last night and they were better than I’ve ever had at a Thai restaurant. Have leftover peanut sauce which I’ll get creative with.
Thanks Salty for trying my Thai chicken sate recipe!
I want to thank you.
Also I substituted apricot preserve for the tamarind juice and the added sugar.
I dont know how to get Masaman curry paste and also Fish sauce in any place outside Malaysia or Indonesia as it is not well known name and we dont know from which ingredients it is made from.Could anybody explain what it is called in other places like USA,Canada or even UK and how to get it.I lived in Indonesia and use to like satay very much but I could not get the recipe for Peanut sauce.
You can find Fish Sauce and many, many other Asian recipe ingredients at any Asian or Oriental Market. Filipino stores also carry many Asian ingredients. The small Asian stores carry it and it’s relatively inexpensive. A 1 Litre bottle is only about $1.79 – $1.99; depending on where you live. The curries are a bit more expensive. If there are no Asian/Oriental stores near you, You can try using salt, but you will miss out on some of the flavor. Ranch 99 Supermarket is a large supermarket that has stores all over the West Coast. all over the West Coast. They have anything & everything you could ever need for Asian cooking. Hope this helps. Pheesao
Look for “Patis” if you are in a Filipino/Kabayan store. They normally sell it there. This rely may be too late for this comment but I hope this helps others in the future. :)