Thai Chicken Satay with Peanut Sauce
Elevate your next meal with this irresistible Thai Chicken Satay with Peanut Sauce, a perfect blend of bold flavors and vibrant textures. Tender strips of marinated chicken thighs are infused with creamy coconut milk, aromatic turmeric, fragrant garlic, and fresh ginger before being grilled to smoky, golden perfection. Served alongside a rich, velvety peanut sauce made with coconut milk, lime juice, and a hint of spicy Sriracha, this dish is the ultimate crowd-pleaser. Whether you’re hosting a backyard barbecue or craving restaurant-quality Thai street food at home, this easy-to-follow recipe delivers authentic taste with minimal effort. Ready in just 30 minutes of prep time, these savory skewers make a stunning appetizer or a hearty main course.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 cloves fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp vegetable oil
- 10 wooden skewers
- 1 cup creamy peanut butter
- 1 cup unsweetened coconut milk
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tsp Sriracha or chili paste
- 2 tbsp water
Instructions
Cut the boneless, skinless chicken thighs into thin strips, approximately 1 inch wide.
In a medium bowl, whisk together 1 cup of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 2 minced garlic cloves, 1 tablespoon of minced ginger, and 1 tablespoon of vegetable oil to create the marinade.
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
To make the peanut sauce, combine 1 cup of creamy peanut butter, 1 cup of unsweetened coconut milk, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of lime juice, 1 teaspoon of Sriracha or chili paste, and 2 tablespoons of water in a small saucepan. Heat over medium-low heat, stirring frequently, until smooth and heated through. Adjust seasoning as needed and set aside.
Thread the marinated chicken strips onto the soaked skewers.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grate to prevent sticking.
Grill the chicken skewers for approximately 5-6 minutes per side, or until the chicken is cooked through and has beautiful grill marks.
Transfer the cooked chicken skewers to a serving platter.
Serve hot with the prepared peanut sauce on the side for dipping.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 19.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
