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Thai Chicken Satay with Spicy Peanut Sauce

Thai Chicken Satay is a beloved street food dish featuring tender, marinated chicken skewers grilled to perfection and served with a rich, spicy peanut sauce. The marinade, infused with lemongrass, fish sauce, lime juice, and aromatic spices, imparts a deep, complex flavor to the chicken. Grilling over charcoal enhances the smoky essence, making each bite irresistibly juicy and fragrant. Traditionally enjoyed as an appetizer or main course, this dish embodies the vibrant flavors of Thai cuisine. The accompanying peanut sauce adds a creamy, nutty contrast with a hint of heat, balancing the savory and slightly sweet notes of the satay. Perfect for gatherings, this recipe brings the authentic taste of Thailand to your table, offering a delightful combination of textures and flavors that will impress any guest.

Main | Starter | Thai | Dairy-Free | Egg-Free | Shellfish-Free | Grilled Chicken | Meat Skewer | Blender | Grill | Skewer | Chicken | Fish Sauce | Lemongrass | Peanut | Grilling | Marinating | Mixing | Skewering | Street Food
Time to complete

Prep

15min

Cook

6min

Wait

1h

Total

1h 21min

Ingredients (Makes 4 servings)

Marinade

  • 1 stalk lemongrass, roughly chopped
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp (30 g) palm sugar or light brown sugar
  • 1 tbsp (15 ml) freshly squeezed lime juice
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (2 g) ground turmeric
  • 2 tsp (6 g) freshly minced garlic (about 2 medium cloves)
  • 1 tsp (2 g) ground coriander
  • 1 tsp (5 ml) Sriracha

Ingredients

  • 1 lb (450 g) skinless, boneless chicken breasts, sliced into ½-inch (1.3 cm) strips lengthwise
  • 1 recipe Spicy Peanut Sauce
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 20
  • Carbohydrates: 6
  • Fiber: 1
Directions

Prepare the Marinade

  • 1. Place lemongrass, vegetable oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in a blender. Blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.

Marinate the Chicken

  • 2. Place chicken strips in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 1 to 2 hours, turning occasionally to ensure even marination. Meanwhile, soak bamboo skewers in cold water to prevent burning during grilling.

Prepare the Grill

  • 3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread evenly over the coal grate. Alternatively, set all burners of a gas grill to high heat. Place the cooking grate, cover the grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grill the Chicken

  • 4. Remove chicken from marinade and thread onto soaked wooden skewers. Grill over direct heat until browned on both sides and cooked through, about 3 minutes per side. Transfer to a platter and let rest for 5 minutes.

Serve

  • 5. Serve immediately with spicy peanut sauce on the side.
Cookix's Secrets

Alternative Cooking Method

  • Instead of grilling, cook the skewers in a preheated oven at 400°F (200°C) for 15 minutes, turning halfway through.

Flavor Enhancements

  • Add a teaspoon of grated ginger to the marinade for extra depth.

Grilling

  • Ensure the grill is properly preheated to achieve a good sear on the chicken.

Healthier Version

  • Use skinless chicken thighs for a juicier texture and replace palm sugar with honey or coconut sugar.

Marination

  • For deeper flavor, marinate the chicken overnight in the refrigerator.

Regional Ingredient Substitutions

  • If lemongrass is unavailable, substitute with a teaspoon of lemon zest for a similar citrusy aroma.

Serving

  • Pair with a side of cucumber salad or jasmine rice for a complete meal.