Thai Chicken Satay Skewers

Thai Chicken Satay Skewers are a flavorful and aromatic dish featuring tender marinated chicken grilled to perfection and served with a creamy peanut dipping sauce. The marinade is packed with bold Thai-inspired flavors like garlic, ginger, curry powder, and coconut milk, creating juicy, charred skewers that I can’t get enough of.

Why You’ll Love This Recipe

I love how these skewers are bursting with flavor and perfect for grilling, baking, or even air frying. The marinade is simple but powerful, infusing the chicken with that classic Thai street food taste. Whether I’m serving them as a party appetizer or a main dish with rice and vegetables, they always feel special without being complicated. And let’s be honest—the peanut sauce is irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and marinade:

• Boneless, skinless chicken thighs or breasts

• Coconut milk

• Curry powder

• Soy sauce

• Brown sugar

• Fresh garlic, minced

• Fresh ginger, grated

• Fish sauce (optional)

• Lime juice

• Wooden or metal skewers

For the peanut sauce:

• Creamy peanut butter

• Soy sauce

• Lime juice

• Brown sugar or honey

• Coconut milk or water

• Chili flakes or sriracha (optional for heat)

Directions

1. I soak wooden skewers in water for about 30 minutes to prevent burning (if using).

2. I slice the chicken into thin strips for easier skewering and better marination.

3. In a bowl, I whisk together the marinade ingredients—coconut milk, curry powder, soy sauce, brown sugar, garlic, ginger, lime juice, and fish sauce.

4. I add the chicken strips to the marinade, cover, and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

5. While the chicken marinates, I prepare the peanut sauce by mixing all the ingredients in a small saucepan over low heat until smooth and slightly thickened. I adjust the seasoning to taste.

6. Once marinated, I thread the chicken onto the skewers.

7. I grill the skewers over medium-high heat for 3–4 minutes per side or until cooked through and nicely charred. I also bake them at 400°F (200°C) for about 15–20 minutes when I don’t want to grill.

8. I serve the skewers hot with the peanut sauce on the side for dipping.

Servings and timing

This recipe serves about 4 people. It takes around 15 minutes to prepare, 1 hour (or more) to marinate, and 15–20 minutes to cook, depending on the method. The total time including marination is about 1 hour 30 minutes.

Variations

I sometimes swap the chicken for beef or shrimp to switch things up. For a vegetarian version, I use tofu or tempeh and adjust the cooking time accordingly. If I want more spice, I increase the chili flakes in the peanut sauce or add a splash of sriracha to the marinade. I also love serving these skewers over jasmine rice or with a side of cucumber salad for a full meal.

Storage/Reheating

I store leftover chicken satay in an airtight container in the fridge for up to 3 days. The peanut sauce keeps well too—just stir it before using. To reheat, I warm the skewers in a pan over low heat or in the microwave until heated through. The sauce can be gently warmed on the stovetop or in the microwave with a splash of water if it thickens.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use either. Chicken thighs are juicier and more forgiving, but chicken breasts work great too if I don’t overcook them.

Is the fish sauce necessary?

It’s optional, but I like the umami depth it adds. If I don’t have it, I just skip it or add a little extra soy sauce.

Can I make this in the oven?

Absolutely. I bake the skewers at 400°F (200°C) for 15–20 minutes, flipping halfway through. I broil them for the last minute to get a bit of char.

How do I keep the chicken from sticking to the grill?

I always oil the grill grates lightly before cooking and make sure the chicken is coated in marinade. Letting it sear before flipping also helps it release easier.

Can I freeze the marinated chicken?

Yes. I often marinate the chicken and freeze it in a zip-top bag. When I’m ready to use it, I thaw it in the fridge overnight and cook as directed.

Conclusion

Thai Chicken Satay Skewers are a simple yet flavor-packed dish that brings bold Thai flavors to my table with minimal effort. The tender grilled chicken paired with creamy peanut sauce is always a hit, whether I’m cooking for a weekday dinner or entertaining guests. It’s one of those dishes I keep coming back to again and again.

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