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Thai Chicken Satay with Peanut Sauce

Thai chicken satay features tender chicken strips marinated with coconut milk, curry, garlic, ginger, and lime.
Grill the chicken skewers until lightly charred and cooked through.
Serve warm with creamy homemade Thai peanut sauce, lime, and fresh cilantro.
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Prep Time 20 minutes
Course Appetizer, Main Course
Cuisine Thai-Inspired

Ingredients
  

For the Chicken Satay

  • 1 ½ pounds boneless skinless chicken thighs
  • ½ cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Wooden skewers

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • ½ cup coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon Thai red curry paste
  • ½ teaspoon grated fresh ginger
  • 1 small garlic clove minced
  • 2 –4 tablespoons warm water

For Serving

  • Fresh cilantro
  • Lime wedges
  • Chopped roasted peanuts
  • Sliced cucumber
  • Cooked jasmine rice optional

Instructions
 

  • Prepare the chicken: Trim any excess fat from the chicken thighs and slice them into thin strips, approximately ½ inch thick.
  • Make the marinade: In a large bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, red curry paste, coriander, cumin, turmeric, salt, black pepper, and vegetable oil.
  • Marinate: Add the chicken strips and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably 2–4 hours for deeper flavor.
  • Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes to help prevent burning.
  • Thread the chicken: Remove the chicken from the marinade and thread each strip onto a skewer. Discard the leftover marinade.
  • Cook: Preheat a grill or grill pan over medium-high heat. Cook the skewers for about 3–5 minutes per side, depending on thickness, until the chicken is cooked through and lightly charred.
  • Check the chicken: The thickest pieces should reach an internal temperature of 165°F (74°C).
  • Make the peanut sauce: Add peanut butter, coconut milk, soy sauce, lime juice, brown sugar, curry paste, ginger, and garlic to a small saucepan. Warm over low heat, stirring until smooth.
  • Adjust the sauce: Add warm water 1 tablespoon at a time until the sauce reaches a smooth, creamy dipping consistency. Taste and adjust the lime juice, soy sauce, or sugar if needed.
  • Serve: Arrange the Thai chicken satay on a serving platter. Garnish with cilantro and chopped peanuts, and serve warm with peanut sauce and lime wedges.

Notes

For a complete meal, serve the chicken with jasmine rice, cucumber salad, steamed vegetables, or a simple Thai-inspired slaw.
You can substitute chicken breast for chicken thighs if preferred. For a nut-free alternative, replace the peanut butter with sunflower seed butter, keeping in mind that the flavor will be slightly different.
For extra flavor and texture, sprinkle the finished skewers with roasted peanuts and fresh cilantro just before serving.