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Thai Chicken Satay


Zoe Mai
Perfect Chicken Satay Skewers can be served as great appetizers or even a delicious main meal with some steamed jasmine rice or brown rice and some slices of cucumber. This simple but on the other hand popular Thai cuisine would bring a new taste to your dinner table.
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Dinner, Main Course
Cuisine Thai
Servings 12 skewers



  • 800 gr chicken breast
  • 200 gr coconut cream
  • 1 tbsp curry powder
  • 3 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp sugar
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp vegetable oil


  • 3 tbsp smooth peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp freshly squeezed lime (or lemon) juice
  • 2 tsp brown sugar
  • ½ tsp salt
  • 1 tsp minced ginger
  • 3 tbsp water



  • Prepare the chicken: cut it into small cubes or thick slices as your desired shapes
  • Make the marinade: add curry powder, sugar, salt, chopped garlic, chopped ginger, turmeric powder, and oil to the large bowl. Mix well.
  • Add marinade and coconut milk to the chicken and let it rest in the refrigerator to marinate for at least 3 hours, but the best is overnight marinated chicken.
  • Make the skewers: Preheat the grill, oven, or a grill pan over medium-high heat while thread marinated chicken onto skewers.
  • Grill for around 4 to 5 minutes, until browned, and perfectly cooked on both sides.
    *** Read more tips on how to cook it in different ways in the Note below.


  • Super simple and easy to make. Just mix well all the ingredients above, you have your homemade peanut satay sauce.  Adjust seasoning to taste.

Watch How to do it

Zoe's Notes

  • You can use wooden or metal skewers. If you use metal skewers, they're quite hot and they remain their heat for longer than wooden skewers. So be careful when you eat, not to burn yourself. If you prefer to use wooden skewers, soak them in water for an hour before using them. It will help to prevent them from burning during cooking at a high temperature.
  • Try to keep the size of the pieces of chicken even as possible so they all cook evenly.
  • Marinate chicken for at least 3 hours or overnight to allow flavors to soak into the meat. But make sure not more than 24 hours. If you can not cook them after 24 hours, I recommend keeping them freeze and thaw them at room temperature before cooking.
  • Leftover coconut milk – freeze it OR use it in other recipes such as my Vegan Coconut Curry Recipe.
  • Cooking time depends on your cooking method, the size of your chicken, and the weather. Therefore, you need to keep a closer eye on them while cooking to make sure your chicken won't be overcooked.


When it comes to the grilling method, you need to prepare your grill by heating the grill with a light coating of spray oil, set high heat. Once hot, add chicken, reduce heat to medium to make sure the chicken is cooked through. Grill chicken for around 5 to 6 minutes on each side, or until chicken skewers are golden brown.
Preheat the oven to 350°F (180°C) and place the skewers on a parchment-lined baking sheet. Cook them for 15-20minutes, turning halfway through, or until the meat is done to your desired liking. However, you should keep a close eye on your chicken. The time to cook it depends on how you cut your meat. If you cut it thick, your skewers need a longer time to cook than thin slices.
You will need a little extra oil, around 1 tbsp, to ensure it does not stick to the pan, and set the medium heat to make sure your meat is cooked through and golden brown on both sides, around 2 to 3 minutes each side.


Marinade: Whisk the marinade ingredients and store them in an airtight container for up to 5 days in the refrigerator. You can also freeze it for up to 1 month and thaw it in the refrigerator overnight before you use it to marinate the meat. 
Marinated chicken: you need to marinate the chicken at least 3 hours before cooking. However, your chicken satay skewers will taste much better since you marinate them overnight. Therefore, go ahead, prepare the chicken and let it rest in your refrigerator overnight or up to 24 hours (not longer than that) before you cook it the next day. If you can not cook the marinated chicken after 24 hours of marinated process, I recommend keeping it frozen (up to 2 weeks) then thaw it at room temperature before cooking it.
Peanut Satay Sauce: The peanut sauce will keep in the fridge for up to 5 days stored in an airtight container. Make sure your airtight container is clean before storing the sauce to keep it for a longer time. When you are easy to enjoy, just reheat in the microwave or over low heat on the stovetop. If the sauce gets too thick, whisk in 1 or 2 tsp of water until the desired consistency is achieved.
MORE SKEWER IDEAS?  Lemongrass Beef Skewers
MORE DINNER IDEAS?  Vegan Coconut Curry, Vegan Mushroom Adobo.
Keyword asian food, chicken skewers, summer dinner