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Thai Chicken Satay Recipe With Peanut Sauce | Kitchenstagram

Bursting with authentic Thai flavours, this easy Chicken Satay recipe is your go-to for juicy, marinated skewers served with a thick, luscious peanut sauce. It’s low in carbs, keto-friendly and loaded with bold, addictive taste.

The magic starts in the marinated- a vibrant blend of Thai red curry paste, turmeric, spices and a touch of sweetness. Overnight marination is recommended but even with just an hour of marinating, the chicken soaks up layers of depth and fragrance. Grilled until golden and tender, the skewers are infused with irresistible smoky flavour.

The peanut sauce is showstopper on its own, creamy, spicy, slightly sweet and rich with a special ingredient that takes it over the top. Together, the grilled chicken and dipping sauce form a perfect harmony of texture and taste- earthy, spicy and a little sweet.



Serve these satay skewers with steamed rice or build out a full Thai feast with classics like Pad See Ew, Thai Fried Rice, or Basil Chicken Stir-Fry. Whether it’s a weeknight dinner or a party platter, these satay skewers are guaranteed to impress and leave everyone asking for more.

Why you’ll love this recipe?

  • This Chicken Satay recipe strikes the perfect balance between ease and flavour.

  • Chicken Satay is ideal for busy nights or lazy cravings, it satisfies without sacrificing flavour.

What is Satay?

Satay is a Southeast Asian dish of marinated meat skewers, grilled to perfection and typically served with a rich, savory peanut sauce. Though it originated in Indonesia-often using beef- it found its way to Thailand, where pork became the meat of choice due to local preferences. As a result, pork satay dominates the Thai street food scene. However, in Thai restaurants abroad, chicken is often used instead. This switch is largely due to chicken’s lower cost and wider appeal internationally. Ironically, while chicken satay is commonly seen as a Thai dish overseas, it’s a rare find in Thailand itself, where pork satay remains the true local favorite.

What is Satay Sauce?

Satay sauce, often confused with generic peanut sauce, is a specific Thai condiment made to accompany satay skewers. Unlike Western-style “peanut sauces” made with peanut butter, traditional Thai satay sauce is a rich blend of ground peanuts,coconut milk and red curry paste, creating a spicy, aromatic flavour unique to this dish. It’s not a catch-all sauce for various foods, and won’t find it bottled for everyday use in Thai kitchens. In fact, peanut butter isn’t a native Thai ingredient, and the ideal of a universal “Thai peanut sauce” is largely a western invention. Satay sauce is crafted specifically for satay- and nothing else.



Ingredients needed for Chicken Satay:

Don’t let the number of ingredients intimidate you- most of them are pantry staples or easy to find. With a bit of prep, you’ll be on your way to making authentic, flavour-packed chicken satay, complete with a rich Thai Peanut sauce and a refreshing pickle on the side. Here’s what you’ll need:



For the Marinated Chicken:

This marinade infuses the chicken with deep, aromatic flavours. You can prepare it a day ahead, but even 20-30 minutes of marinating while you prep the sauce will do the trick.

  • Chicken: Use boneless, skinless chicken thighs or breasts. Thighs offer a juicier result, but breasts work just as well if sliced thinly and against the grain.

  • Spices: Coriander and cumin seeds are ideal when lightly toasted for added aroma. Black peppercorns provide a subtle heat and depth.

  • Sweetness & Salt: Palm sugar or brown sugar adds a touch of sweetness to balance the spices. Use whatever you have- jaggery works well too. A pinch of salt rounds out the flavours.

  • Aromatics & Acidity: A small amount of turmeric gives the marinade its characteristic golden hue, while cinnamon adds warmth. Tamarind paste adds the tangy punch typical of Thai marinades.

  • Coconut Milk: Opt for full-fat coconut milk. It gives the marinade a rich, velvety texture and helps keep the chicken juicy during grilling.

  • Red Curry Paste: A shortcut to complex flavour- this paste adds heat and depth without requiring multiple herbs and roots. Choose a good-quality store-bough brand, or go the extra mile and make your own in advance.

For the Peanut Sauce:

This isn’t your average Peanut Sauce- no peanut butter in sight. Instead, it’s rich, complex, and true to traditional Thai street food flavours. Make it in advance and refrigerate or freeze for easy use.

  • Peanuts: Start with raw, unsalted peanuts and roast them yourself for best flavour. The extra effort pays off in taste. Roast @350ºF until golden brown and fragrant.

  • Red Curry Paste: Again, this is the key to getting all those Thai flavours in one step- herbal, spicy and aromatic.

  • Tamarind: Adds the signature sour note that balances the richness of the peanuts.

  • Sweetener: Palm sugar or brown sugar adds just the right amount of sweetness to mellow out the heat and acid.

  • Fish Sauce: A small splash brings a savory umami element that ties everything together. Don’t skip it unless you must.

For the Quick Cucumber Pickle (Ajaad):

This refreshing side is served to cut through the richness of the peanut sauce. It’s simple, quick pickle you can make just before serving or skip if you’re short on time.

  • Vinegar: Use white, rice or any mild vinegar you have on hand.

  • Salt: Just a pinch to bring out the flavours.

  • Cucumber: Crisp, thinly sliced cucumbers are best.

  • Chilies: Chilies add a kick to the pickle. Thai bird’s eye chilies are traditional, but any hot pepper works.

How to prep this in advance?

You can Marinate the chicken a day ahead, and the peanut sauces stays fresh in the refrigerator for up to a week, making meal prep simple and stress-free.

Storage Tips:

Refrigerate leftover chicken satay in a sealed container for up to three days. When ready to enjoy again, gently reheat in a skillet or microwave. Add a bit of extra peanut sauce to refresh the flavour and keep the meat moist.

Ingredients:

  • Oil, for frying

  • 9-10 nos. Bamboo Skewers, overnight soaked

For the Marinated Chicken:

  • 500 gm Skinless boneless Chicken Breasts, cut in 1/2-inch thick strips

  • 1/2 tsp Turmeric powder

  • Salt to taste

  • 1 tsp Coriander powder

  • 1/2 tsp Cumin powder

  • 1/2 tsp Ground Cinnamon

  • 1 tsp Black pepper powder

  • 1 tbsp Brown Sugar

  • 1 tbsp Tamarind paste

  • 120 ml Coconut milk

  • 1 tbsp Red Curry Paste

  • 1 tbsp Oil

For the Peanut Sauce:

  • 1 cup Powdered Peanut

  • 300 ml Coconut milk

  • 2 tbsp Red Curry Paste

  • 2 tbsp Tamarind paste

  • 2 tbsp Brown Sugar

  • 2 tsp Fish sauce

For the Quick Cucumber Pickle (Ajaad):

  • 1 no. Cucumber, thinly sliced

  • 1-2 nos. Thai Chilies, chopped

  • 1/2 cup White Vinegar

  • 1/4 cup Granulated Sugar

  • Pinch of Salt

Preparation:

For the Marinated Chicken:

  • Step 1: In a large mixing bowl combine, chicken, salt to taste, turmeric powder, coriander powder, cumin powder, ground Cinnamon, black pepper powder, brown Sugar, tamarind paste, red curry paste and oil. Mix very well to ensure all the pieces are coated. Marinate the chicken for at least 1 hour or overnight.

For the Peanut Sauce:

  • Step 2: In a microwave safe plate add peanuts and sprinkle 2 tbsp water, stir to coat each peanuts with water.
  • Step 3: Microwave the peanuts for 3 minutes, remove from the oven and stir to mix.
  • Step 4: Again microwave for 1-2 minute. Remove from the oven and allow to cool a little.
  • Step 5: To easily remove skins from roasted peanuts, simply rub them between your hands, the skin should come off easily.
  • Step 6: In a grinder add the roasted peanuts, grind them into a fine powder, be careful not to turn this into peanut butter.
  • Step 7: In a frying pan add about 100 ml of coconut milk and bring to a boil over medium heat.
  • Step 8: Then add red curry paste and cook for 4-5 minutes, stirring constantly until the sauce is thickened.
  • Step 9: Add tamarind paste, brown sugar, coconut milk and fish sauce and stir to combine. Simmer for 4-5 minutes.
  • Step 10: Then add powdered peanuts and stir to combine. Simmer for 6-8 minutes or until the sauce is thickened into a dip consistency.

For the Quick Cucumber Pickle (Ajaad):

  • Step 11: In a saucepan, combine white vinegar, sugar and salt. Cook over medium heat just until the sugar is completely dissolved. Let cool completely.
  • Step 12: Transfer the cooled vinegar mixture into a serving bowl, add sliced cucumber and chilies, stir to mix. Keep aside.

For the Chicken Satay:

  • Step 13: Thread the marinated chicken pieces onto skewers- 4-5 pieces each.
  • Step 14: Place a grill pan over high heat. Pour oil on the pan and coat evenly with a paper towel.
  • Step 15: Once the pan is heated, carefully place the skewers in the pan and cook in batches for 3 minutes on each side until golden.

For Serving:

  • Step 16: Serve the chicken with the peanut sauce for dipping and with the pickles and steamed rice on the side to complete the meal. Enjoy!!

About Me

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DEBJANI MONDAL

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Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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