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Thai Chicken Satay With Peanut Sauce Recipe Tin Eats - Easy, Flavor-Packed Skewers

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 15 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 lb (700 g) chicken thighs, boneless and skinless (breasts work but thighs stay juicier)
  • For the marinade: 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil (canola or vegetable)
  • 1 tablespoon curry powder (mild)
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon lemongrass paste (or 1 stalk, white part, finely minced)
  • 1 tablespoon lime juice
  • For the peanut sauce: 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon red curry paste (adjust to heat preference)
  • 1 clove garlic, minced
  • 2–3 tablespoons lime juice (to taste)
  • 1/2 cup coconut milk (shake can well)
  • Warm water to thin, as needed
  • To cook and serve: 8–10 wooden skewers, soaked in water 20 minutes
  • Neutral oil for grilling
  • Chopped peanuts, cilantro, and lime wedges (optional)
  • Steamed jasmine rice and cucumber slices (optional)

Method
 

  1. Slice the chicken: Cut thighs into long strips, about 3/4-inch wide. Pat dry so the marinade sticks.
  2. Mix the marinade: In a bowl, combine soy sauce, fish sauce, brown sugar, oil, curry powder, coriander, turmeric, garlic, ginger, lemongrass, and lime juice.
  3. Marinate: Add chicken, toss well, and chill for at least 30 minutes, ideally 4–12 hours for deeper flavor.
  4. Thread the skewers: Weave chicken strips onto soaked skewers in a loose “S” shape. Don’t pack them too tightly.
  5. Make the peanut sauce: Whisk peanut butter, soy sauce, fish sauce, brown sugar, red curry paste, garlic, lime juice, and coconut milk until smooth. Thin with warm water until creamy and dippable. Adjust sweetness and tang to taste.
  6. Preheat the grill: Heat a grill or grill pan over medium-high. Oil the grates lightly to prevent sticking.
  7. Grill the chicken: Cook 2–3 minutes per side, turning as needed, until lightly charred and cooked through. Internal temp should reach 165°F (74°C).
  8. Rest and serve: Let skewers rest 2 minutes. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, rice, and peanut sauce.