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Thai-Inspired Grilled Chicken Satay Skewers Easy Recipe with Peanut Sauce

thai grilled chicken satay - featured image
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A quick and flavorful Thai-inspired grilled chicken satay recipe served with a creamy peanut sauce, perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, sliced into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon brown sugar
  • 2 teaspoons turmeric powder
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, finely chopped (optional)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup creamy peanut butter (natural, no added sugar)
  • 2 tablespoons soy sauce (for peanut sauce)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon brown sugar (for peanut sauce)
  • 1/2 teaspoon chili flakes or sriracha
  • 1/4 cup coconut milk or water (to thin peanut sauce)
  • 1 teaspoon grated fresh ginger (for peanut sauce)
  • 1 clove garlic, minced (for peanut sauce)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)

Instructions

  1. Rinse and pat dry chicken thighs. Slice into thin strips about 1 inch wide and 3 inches long.
  2. In a bowl, combine soy sauce, coconut milk, brown sugar, turmeric powder, grated ginger, minced garlic, chopped lemongrass, vegetable oil, and black pepper. Whisk until sugar dissolves and ingredients blend.
  3. Toss chicken strips in the marinade, coating well. Cover and refrigerate for at least 30 minutes, ideally 1 hour.
  4. Soak wooden skewers in water for 30 minutes to prevent burning. If using metal skewers, keep them handy.
  5. Thread 3-4 chicken strips per skewer, folding or curling if needed to fit snugly but not overcrowded.
  6. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili flakes, coconut milk, grated ginger, and minced garlic. Adjust coconut milk or water to reach a smooth, dippable consistency.
  7. Preheat grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates with oil to prevent sticking.
  8. Place skewers on grill. Cook for about 3-4 minutes per side, turning once or twice, until chicken is cooked through and has nice char marks. Internal temperature should reach 165°F (74°C).
  9. Remove skewers from grill, let rest for a couple of minutes. Serve warm with peanut sauce for dipping.

Notes

Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Thinly slice chicken for even cooking and juiciness. Adjust peanut sauce consistency with coconut milk or water. Use tongs to flip skewers to retain juices. For gluten-free, substitute soy sauce with tamari. Lemongrass can be replaced with lime zest if unavailable.

Nutrition

Keywords: Thai chicken satay, grilled chicken skewers, peanut sauce, easy Thai recipe, quick dinner, grilled chicken, Thai marinade

Find it online: https://bitefuljoy.com/thai-inspired-grilled-chicken-satay-skewers-easy-recipe-with-peanut-sauce/