Go Back
–+ servings
Two skewers of charred, grilled chicken, yellow rice with cucumber, tomato and orange bell pepper slices, on a round white plate along with a tan sauce in a square white ramekin and all garnished with lime wedges, red Thai chilies and cilantro.

Chicken Satay Marinade

Stacey Mincoff
Thai Chicken Satay & Peanut Chili Sauce is one of the World’s 50 Best Foods and easy to make at home as delicious as a meal or an appetizer.
Print Recipe Pin Recipe
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Asian
Servings 8 Skewers
Calories 872 kcal

Equipment

  • indoor or outdoor grill

Ingredients
  

  • 1 1/2 Pounds Boneless Skinless Chicken Thighs (or two breasts, cut into bite size pieces)(750g)

Chicken Satay Marinade

  • 5.6 Ounces 165ml Can of Unsweetened Coconut Milk (or 1/2 of 13.66 Ounce/403ml can, reserving other half for peanut chili sauce)
  • 2 1/2 Teaspoons Minced Garlic (2-3 large cloves)
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Cumin (ground)
  • 1/2 Teaspoon Coriander (ground)
  • 1/2 Teaspoon Dried Ginger (ground)

Thai Peanut Chili Sauce

  • 1/3 Cup Peanut Butter
  • 1/2 Teaspoon Soy Sauce
  • 2 Teaspoons Red Pepper Flakes more if you want it spicier
  • 5.6 oz/165ml Can of Unsweetened Coconut Milk (or 1/2 of 13.66 Ounce/403ml can reserved from above marinade)
  • 1 Tablespoon Dark Brown Sugar
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Coriander (ground)
  • 2 Tablespoons Lime Juice (about one lime)
  • Salt or soy sauce to taste

Garnish

  • 1 English Cucumber
  • Lime Wedges
  • Cilantro
  • Red Thai Chiles (optional - careful, they are HOT)

Instructions
 

  • Slice chicken into strips or bite size pieces.
  • Mix together all the marinade ingredients.
  • Add chicken to this, coating each piece and refrigerate for 30 minutes. If using wood skewers, soak them in water for 30 minutes before assembly.
  • Meanwhile, in a small sauce pan, stir all the peanut dipping sauce ingredients together except lime juice and heat on medium until thickened a bit (about 5-10 minutes).
  • Remove from heat and stir in the lime juice. May thin sauce additionally with water if needed.
  • Place chicken on skewers. If cut into strips, weave the skewers in and out of strips from one end to another, or place skewers through the center of the bite size pieces.
  • Cook your Thai Yellow Rice
  • While rice is cooking, chicken is marinating and wood skewers (if using) are soaking, cut up your garnish and have it ready.
  • Heat grill (indoor or outdoor) on high. Brush grates with a little bit of oil and cook skewers for about 10 minutes (flipping halfway through) until juices are clear, or until internal temp reads 165°F.
  • Serve with Thai Peanut Chili Sauce, Thai Yellow Rice. Garnish with cucumber slices, limes wedges, cilantro and additional Thai red chilies (optional)

Notes

You may also top or add chopped peanuts to the sauce and/or plate. I don’t do this because my husband likes it better without the additional peanut pieces.

Nutrition

Calories: 872kcalCarbohydrates: 23gProtein: 27gFat: 81gSaturated Fat: 65gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 499mgPotassium: 1153mgFiber: 8gSugar: 13gVitamin A: 139IUVitamin C: 11mgCalcium: 73mgIron: 6mg
Keyword Appetizer, Asian, Chicken Satay, Grill, Main, summer
Tried this recipe?Let us know how it was!