Classic Thai Chicken Satay Skewers
These succulent chicken skewers are marinated in a fragrant blend of spices, grilled to perfection, and served with a rich, creamy peanut dipping sauce. Ideal for a vibrant weeknight dinner or a delightful starter.
- Total
- 35 min
- Serves
- 4
- Style
- Easy · Thai
Scale the recipe
Macros per serving
Verify macros · ProCalories
420kcal
Protein
38g
Carbs
18g
Fat
22g
Fibre 4g · Sugar 7g · Sodium 680mg · Batch total 1680 kcal
Ingredients
- Chicken breast fillets500 g
- Wooden skewers12-16
- Coconut milk (full fat)120 ml
- Light soy sauce2 tbsp
- Brown sugar1 tbsp
- Turmeric powder1 tsp
- Coriander powder1 tsp
- Cumin powder1 tsp
- Garlic cloves3, crushed
- Ginger, fresh15 g, grated
- Lime juice1 tbsp
- Peanut butter (smooth, unsweetened)100 g
- Water60 ml
- Fish sauce1 tsp
- Chilli flakes (optional)½ tsp
- Vegetable oil1 tbsp
Method
- 01
Prepare the Chicken5 min
Cut the 500 g chicken breast fillets into thin, even strips, about 1 cm thick and 5-7 cm long. Soak the wooden skewers in water for at least 20 minutes to prevent them from burning during grilling.
- 02
Make the Marinade3 min
In a medium bowl, combine 60 ml of the coconut milk, 1 tbsp light soy sauce, 1 tbsp brown sugar, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 2 crushed garlic cloves, 10 g grated ginger, and 1 tbsp lime juice. Whisk until well combined.
- 03
Marinate the Chicken
Add the chicken strips to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavour. (This step accounts for the minimum 15 minutes of prep time).
- 04
Thread the Skewers7 min
Once marinated, thread the chicken strips onto the soaked wooden skewers, weaving them back and forth to create an accordion-like shape. Aim for 3-4 strips per skewer.
- 05
Prepare the Peanut Sauce3 min
While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine 100 g peanut butter, the remaining 60 ml coconut milk, 60 ml water, 1 tbsp light soy sauce, 1 tsp fish sauce, the remaining 1 crushed garlic clove, the remaining 5 g grated ginger, and ½ tsp chilli flakes (if using).
- 06
Simmer the Sauce7 min
Heat the peanut sauce mixture over a medium-low flame, stirring continuously, until it thickens slightly and is smooth and creamy. This should take about 5-7 minutes. Remove from heat and set aside.
- 07
Grill the Chicken3 min
Preheat a grill pan or outdoor grill to a medium-high heat. Lightly brush the grill grates or pan with 1 tbsp vegetable oil to prevent sticking. Place the chicken skewers on the hot grill.
- 08
Cook Until Golden12 min
Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through, no longer pink in the centre, and has attractive charred marks. This typically takes 10-12 minutes in total, turning occasionally for even cooking.
- 09
Serve
Remove the cooked skewers from the grill and let them rest for a minute. Serve immediately with the warm peanut dipping sauce on the side.
Pair it
Chef's tips
- For the most authentic flavour, marinate the chicken for at least 2 hours, or even overnight. The longer it sits, the more tender and flavourful the chicken will be.
- If you don't have fresh ginger, you can use ½ teaspoon of ground ginger in the marinade and ¼ teaspoon in the sauce as a substitute.
- Adjust the consistency of your peanut sauce by adding a little more water or coconut milk if it's too thick, or simmering it gently for longer if it's too thin.
- To achieve perfect grill marks and avoid sticking, ensure your grill is properly hot before adding the skewers, and only turn them when they release easily.