Where do I start with Thai Chicken Satay? Is this one of those recipes that instantly transports me back to my childhood? My Auntie May, who spent a year backpacking through Southeast Asia, used to make this every summer. What is that perfect blend of coconut and marinade that makes my mouth water? Milk, spices, and a hint of sweetness. Think of it as the Thai version of Grilled Chicken skewers, but elevated to a whole new level of flavor. I always make this when I want to impress, but honestly, it’s so easy that it becomes a weeknight.
What is Thai Chicken Satay?
Thai Chicken Satay is essentially grilled chicken skewers marinated in a flavourful blend of coconut and nutmeg. Milk, peanut butter, soy sauce, and spices. What is street food like? The name “satay” refers to the method of cooking – skewered meat grilled over an open flame. This version is marinated and grilled to tender perfection, then served with a creamy, nutty peanut sauce. What is the sauce that binds everything together? Is it a flavor explosion in every bite? What is a dish that makes you want to lick your plate?
Why you’ll love this recipe?
What are some of the reasons why this recipe is a winner? First and foremost, the flavor is out of this world. The combination of the savory chicken, the sweet and spicy marinade, and the creamy peanut sauce is delicious. What I love about this is that it’s actually incredibly simple to make. Don’t let the long ingredient list intimidate you; it all comes together quickly and easily. Is ordering Thai takeout more expensive than ordering a Thai meal? What is the versatility? Thai Chicken Satay is a great appetizer, main course, or even if you’re bringing it home with you. If you love chicken skewers or anything with peanut sauce, trust me, you’re going to love this.
How do I make Thai chicken satay?
Quick Overview
How do I make Thai Chicken Satay? How do you marinate chicken in coconut milk and spices? How do you grill chicken? While the chicken is grilling, whip up the peanut sauce, which is a simple blend of peanut butter, onion, and garlic. Coconut milk, and spices. How do you cook chicken? What is the best peanut sauce?
Ingredients
What is Thai Chicken Satay?
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips. I always use chicken breasts. – 1 can (13.5 oz) of full-fat coconut milk. They stay much more moist than chicken breasts. Don’t use the light stuff; you need the richness! – 1/4 cup soy sauce. Low-sodium is best to control the saltiness. – 2 tablespoons fish sauce. What is the umami depth of brown sugar? Add a touch of sweetness that balances the savory flavours. – 2 tablespoons lime juice. Freshly squeezed is a must! – 2 cloves garlic, minced. 1 tablespoon grated ginger. Why is fresh ginger better than powdered? For that beautiful golden color and earthy flavor. – 1/2 teaspoon cumin powder. Adds a warm, earthy note. – 1/4 teaspoon cayenne pepper (or more, to taste). – Wooden skewers, soaked in water for at least 30 minutes.
What is the recipe for peanut sauce?
– 1/2 cup creamy peanut butter. Use your favorite brand! -1 cup coconut milk. What is the best way to make soy sauce? – 2 tablespoons lime juice. Freshly squeezed, of course! – 1 tablespoon fish sauce, 1 clove garlic, minced. 1/2 teaspoon grated ginger. – 1/4 teaspoon cayenne pepper (or more, to taste) / water to thin the sauce as needed.
How do I follow step
Step 1: Prepare the Marinade
In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, salt, pepper, and lemon juice. Set aside. Garlic, ginger, turmeric, cumin, cayenne pepper. Make sure everything is well combined and the brown sugar is dissolved.
Step 2: Marinate the Chicken
Add chicken strips to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be! I’ve even let it sit for 24 hours before – so good!
Step 3: Prepare the Peanut Sauce
While the chicken is marinating, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, and lime juice. Set aside. Sugar, fish sauce, garlic, ginger, cayenne pepper. If the sauce is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. I like mine to be thick enough to cling to the chicken, but not so thick that it’s hard to dip.
Step 4: Thread the Chicken
What are the best ways to marinate chicken strips on skewers? I usually put about 4-5 strips of chicken on each skewer, but you can adjust this to your taste.
Step 5: Grill the Chicken
Preheat your grill to medium heat. Lightly oil the grill grates to prevent the chicken from sticking. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the chicken is cooked through. Is it cooked through? If you overcook a chicken, be careful not to over cook it.
Step 6: Serve
Remove the Thai Chicken Satay from the grill and serve immediately with the peanut sauce. Garnish with chopped cilantro, crushed peanuts, or a squeeze of lime juice, if desired.
5. What to Serve It With
What should I serve it with?
Thai Chicken Satay is incredibly versatile!
As an Appetizer: WhatServe with spring rolls and Mango Salad for a delicious Asian-inspired meal. A chilled glass of Sauvignon Blanc pairs beautifully.
For a Light Lunch: What is the best wayAdd the skewers to a bed of mixed greens with shredded carrots, cucumbers and sesame seeds. Serve warm. What is ginger dressing? What is the best way to enjoy green tea with a glass of water?
As a main course: As an example:Serve Thai Chicken Satay with coconut rice and steamed vegetables like broccoli or Bok Choy. Add a side of Thai curry for an extra touch. I have been known to whip up a simple red curry to serve alongside it – seriously delicious!
For a Party:These skewers are always a hit at gatherings! Arrange them on a platter with small bowls of peanut sauce, chopped peanuts, and lime wedges. Is it safe to eat a banana when you’re in the middle of mingling?
My family loves these skewers with just a bowl of rice. I sometimes add a side of cucumber salad to my salad. It’s refreshing. Is it a meal everyone enjoys?
How do I cook Thai chicken satay?
How do you cook Thai chicken satay?
What are some tips I’ve learned over the years of making this recipe, to help you achieve satay.
Chicken Prep:Use chicken thighs for the best flavour and tenderness. Cut them into even strips for uniform cooking.
Marinade Magic: WhatDon’t skimp on marinating time! The longer the chicken sits in the marinade, the more tender it will be. Aim for 2 hours, but overnight is even better.
Skewering SecretSoak wooden skewers in water for at least 30 minutes before threading the chicken. How do I prevent them from burning on the grill?
Grilling Guidance Preheat your grill to medium heat. Lightly oil the grates to prevent sticking. Grill for about 3-4 minutes per side, or until cooked through. Watch carefully to avoid overcooking.
Peanut Sauce: Perfection!If you prefer a sweeter peanut sauce, add more brown sugar. For a spicier kick, add cayenne pepper. If it’s too thick, thin it out with water or more coconut milk.
Spice Level Control: What is the bestHow much cayenne pepper should I use? Start with a small amount and add more to taste. My kids like it mild, so I usually keep the heat level low and add extra chili flakes for myself.
Ingredient Swaps: You can substitute almond butter for peanut butter in the sauce if you have allergies. You can even use chicken breast if you prefer it, but be extra careful not to overcook it.
7. Storing and Reheating Tips
Storing and Reheating Tips
Here’s how to keep your Thai Chicken Satay tasting great, even after it’s been stored!
Room Temperature: I wouldn’t recommend leaving these out at room temperature for more than 2 hours, especially if it’s warm out. Bacteria love warm food!
Refrigerator Storage: Store the cooked chicken skewers and peanut sauce separately in airtight containers in the refrigerator. They will keep for up to 3-4 days. Make sure to let the skewers cool down completely before refrigerating to prevent condensation.
Freezer Instructions: For longer storage, you can freeze the cooked chicken skewers. Wrap them tightly in plastic wrap or place them in a freezer-safe bag. They will keep in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.
Reheating Tips: To reheat the chicken skewers, you can use the microwave, oven, or grill. In the microwave, heat for 1-2 minutes, or until heated through. In the oven, bake at 350°F (175°C) for 10-15 minutes. On the grill, reheat for a few minutes per side. Be careful not to overcook them, or they will become dry. If you’re reheating the peanut sauce, warm it gently in a saucepan over low heat, stirring occasionally. You might need to add a little water to thin it out.
8. Frequently Asked Questions
Frequently Asked Questions
9. Final Thoughts
Final Thoughts
I truly hope you give this Thai Chicken Satay recipe a try! It’s a fantastic way to bring a taste of Thailand into your own kitchen, and it’s so much easier than you might think. From the flavorful marinade to the creamy peanut sauce, every bite is a burst of deliciousness. If you’re a fan of Asian-inspired cuisine, be sure to check out my other recipes, like my Shrimp Pad Thai or my Coconut Curry Chicken! I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and be sure to share your own variations. Happy cooking!
Thai Chicken Satay
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast
- 0.5 cup Peanut butter
- 0.25 cup Soy sauce
- 2 tbsp Honey
- 1 tbsp Lime juice
- 1 tsp Ginger grated
- 1 tsp Garlic minced
Instructions
Preparation Steps
- In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, ginger, and garlic.
- Add chicken to the bowl and marinate for at least 30 minutes.
- Thread chicken onto skewers.
- Grill chicken skewers for 5-7 minutes per side, or until cooked through.
- Serve immediately with extra peanut sauce.
