This Easy Thai Chicken Satay recipe features tender marinated chicken strips grilled to perfection and served with a rich, creamy peanut sauce infused with red curry and lime. Perfect as an appetizer or main course, this dish offers vibrant Southeast Asian flavors with minimal effort.
Total Time:1 hour 30 minutes
Yield:6 servings
Ingredients
For the Chicken Satay Marinade
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into strips
1/2 cup coconut milk
1 tablespoon curry powder
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon ground turmeric
2 garlic cloves, minced
1 tablespoon grated fresh ginger or galangal
Juice of 1 lime
Skewers (if grilling on BBQ)
For the Peanut Sauce
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 tablespoon red curry paste
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons rice vinegar
Juice of 1/2 lime
Warm water (as needed to thin the sauce)
Instructions
Prepare the marinade: In a bowl, whisk together coconut milk, curry powder, brown sugar, fish sauce, soy sauce, turmeric, minced garlic, grated ginger, and lime juice until well combined. Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Make the peanut sauce: In a small saucepan over low heat, combine peanut butter, coconut milk, red curry paste, brown sugar, soy sauce, rice vinegar, and lime juice. Stir frequently and simmer gently until the mixture is smooth and heated through. Thin the sauce by gradually adding warm water until the desired consistency is achieved. Keep warm.
Grill the chicken satay: Preheat a grill pan or an outdoor BBQ grill to medium-high heat. Thread the marinated chicken strips onto skewers if using. Grill the skewers for 4–5 minutes on each side or until the chicken is fully cooked and nicely charred around the edges.
Serve: Arrange the hot grilled chicken satay on a serving platter and serve with the warm peanut sauce on the side. Optionally, accompany with fresh cucumber relish or salad for added freshness.
Notes
For extra flavor, marinate the chicken overnight in the refrigerator.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
You can substitute chicken thighs for breasts for juicier satay.
The peanut sauce can be adjusted in thickness by adding more or less warm water.
Serve with steamed jasmine rice or a crisp vegetable salad for a complete meal.
