Make this iconic Thai appetizer at home with my shortcut recipe using a few easy ingredients.
Visit any Thai Restaurant in the states and you’ll find Chicken Satay on the appetizer menu. However in Thailand, Satay is a popular street food eaten as a meal with sticky rice or with spicy papaya salad. That’s definitely my favorite way to eat it. Satay can be made with Chicken, Pork, or Beef, but restaurants here typically do Chicken. If you love this popular Thai dish, you’ll be pleased to know how easy it is to make at home with a few easy ingredients.
My recipe is an easy version since it does not consist of grinding spices and aromatics to make a paste, which is how authentic satay marinade is made. Instead I use coconut milk, curry powder, turmeric, and garlic for the marinade. The coconut milk helps tenderize the chicken and give it a sweet taste, while the curry powder mimics the flavors of traditional spices used, and the turmeric gives the satay a nice yellow hue and added benefits.
The peanut dipping sauce is also very popular when eating satay. I’m warning you, this stuff is addictive! I can pretty much put this on top of anything, but its perfect for dipping meat and even raw veggies. If you have leftovers they can be stored in a container in the fridge for a few days. Since the peanut sauce is a little rich, the cucumber salad helps balance it out with crunchiness, acidity, and a little heat from jalapenos.
If you want to turn this into a low carb meal, check out my recipe for Chicken Satay Zoodle Bowl.
Here’s a video on how to make Chicken Satay:
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Easy Chicken Satay
- 2 lbs Chicken Breast or Thighs cut into 1 inch cubes.
- ½ Can Full Fat Coconut milk
- 1 Tbsp Curry Powder
- 1 Tbsp Turmeric
- 2 Cloves Garlic minced, or use a garlic press
- 2 tsp Salt
- 1/4 tsp Pepper
- ½ Can Full Fat Coconut milk
- 1/2 Cup Creamy Peanut Butter spray a measuring cup with oil to help release the peanut butter.
- 1 to 2 tsp Fish Sauce Can substitute soy sauce for vegan
- 1 Tbsp Rice Vinegar
- 1 Tbsp Siracha Sauce Optional for spice
- 1 Tbsp Coconut Sugar or Honey
- 1 tsp Curry Powder
- 1 cup Cucumbers small diced
- 2 Tbsp Rice vinegar or white vinegar
- 1 Tbsp sugar
- 1 Tbsp Diced red onions
- 1 Tbsp Diced Jalapenos
- 1 Tbsp Crushed Peanuts
- Cube Chicken breast into 1 inch pieces, around the same size for even coking.
- In a large bowl mix coconut milk, curry powder, turmeric, garlic, salt, and pepper. Add chicken and allow to marinate in refrigerator for at least an hour, but overnight is best.
- If using a grill, 30 minutes prior to grilling, soak wooden skewers in water.
- Thread chicken pieces onto skewers and place in a dish or pan, the chicken will be a little messy so you'll need something sturdy to transport to the grill. And fair warning, the turmeric may stain your hands yellow. Grill both sides until fully cooked, about 8 minutes a side. Use a meat thermometer to check it is at 165 degrees.
- Place all ingredients for peanut sauce into a small sauce pan, bring heat to simmer, whisk until it becomes smooth and creamy. Remove from heat and place into serving dish. Remainder can be stored in the fridge for a few days. Reheat sauce on the stove or microwave for 20 seconds and stir each time.
- Dice cucumbers, red onions, and jalapenos. Dissolve sugar with vinegar and mix in with all ingredients. Store in the refrigerator until ready to serve.
- Serve Chicken satay hot with warm peanut sauce and cold cucumber relish.