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Easy Thai Chicken Satay

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Thai Chicken Satay is a popular Thai appetizer of marinated chicken skewered and served with a creamy peanut sauce.

Overhead view of chicken satay skewers on a long plate with a small bowl of peanut sauce.

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.

Satay can be made with Chicken, Pork, or Beef, but restaurants here typically do Chicken. For a Pork skewer version try this recipe for Moo Ping.

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.

Two skewers of Chicken Satay on a white plate with cucumber relish on the side.

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.

Chicken Satay being dipped into the peanut sauce.

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.

Here are More Thai Appetizer Recipes:

Tod Mun Pla, Fried Spring Rolls, and Fried Cheese Rolls.

Two chicken skewers on a white plate with some diced cucumbers on the side.

Easy Chicken Satay

Thai Chicken Satay is a popular Thai appetizer of marinated chicken skewered and served with a creamy peanut sauce.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 Skewers


  • Wooden Skewers
  • Grill or Stove


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

Peanut Sauce:

Cucumber Salad:

  • 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


Chicken Satay

  • 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 warning, the turmeric may stain your hands yellow, so use gloves for protection.
    Grill both sides of chicken skewers until fully cooked, about 8 minutes a side. Use a meat thermometer to check chicken is at 165 degrees.

Peanut Sauce

  • 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.

Cucumber Relish

  • Dice cucumbers, red onions, and jalapenos. Dissolve sugar with vinegar and mix in with all ingredients. Store in the refrigerator until ready to serve. Can be stored up to 2 days.
  • Serve Chicken satay hot with warm peanut sauce and cold cucumber relish.



Non Skewer Way- Just cook marinated chicken on a skillet until fully cooked.  Cooked satay can be refrigerated 3-5 days. It’s best to remove the chicken from the skewer and place in a container. Then reheat in the microwave.
More Thai Appetizer Recipes:
Tod Mun Pla
Fried Spring Rolls
Fried Cheese Rolls.


Calories: 310kcalCarbohydrates: 7gProtein: 18gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 57mgSodium: 540mgPotassium: 333mgFiber: 1gSugar: 4gVitamin A: 121IUVitamin C: 2mgCalcium: 27mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Chicken Satay, Thai Chicken Skewers
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