Chicken Satay Recipe -

Bring the vibrant, smoky flavors of Southeast Asian street food straight to your backyard with this sensational grilled chicken satay.

Featuring tender chunks of chicken thighs infused with aromatic spices and coconut milk, this recipe relies on clever shortcuts like red curry paste and curry powder to deliver authentic depth with minimal effort.

Finished over hot charcoal and paired with a creamy, savory peanut dipping sauce, this dish promises an unforgettable dining experience.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinate Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 servings

Ingredients

Marinade & Chicken

1 tablespoon Thai-style red curry paste
4 teaspoons curry powder
1 1/2 teaspoons kosher salt
1 teaspoon white sugar
1 teaspoon brown sugar
1 teaspoon fish sauce
1/3 cup full-fat coconut milk
1 1/2 pounds skinless, boneless chicken thighs
Bamboo skewers (soaked in water for 30 minutes prior to use)

Peanut Sauce

1/2 cup smooth, all-natural peanut butter
1/2 cup full-fat coconut milk
2 cloves garlic, crushed
1 tablespoon brown sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
1 whole lime, freshly juiced
1 teaspoon sesame oil
1 teaspoon Sriracha hot sauce (adjust to taste)
2 tablespoons water (add more if needed to thin)

For Serving & Garnishing

2 tablespoons sliced red chilies
1/4 cup chopped roasted peanuts
1/4 cup fresh cilantro leaves
Fresh lime wedges

Step-by-Step Instructions

1. Prepare the Marinade and Chicken

In a mixing bowl, combine the red curry paste, curry powder, kosher salt, white sugar, brown sugar, fish sauce, and 1/3 cup of full-fat coconut milk. Whisk thoroughly until smooth.
Trim excess fat from the skinless, boneless chicken thighs and cut them uniformly into 1-inch bite-sized pieces.
Submerge the chicken pieces into the marinade, ensuring every piece is evenly coated. Cover securely and place in the refrigerator to marinate for at least 2 hours (or overnight for maximum flavor infusion).

2. Mix the Peanut Sauce

In a separate bowl, whisk together the smooth peanut butter, coconut milk, crushed garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha until completely smooth and emulsified.
Stir in water a little at a time if the mixture is too thick. Taste and adjust seasonings or spice levels to your preference, then cover and chill in the refrigerator until ready to serve.

3. Assemble the Skewers

Soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Thread the marinated chicken pieces onto the soaked skewers. Push the pieces so they rest comfortably against each other without being overly compressed, leaving room at the ends for easy handling.

4. Grill to Perfection

Fire up your charcoal grill, allowing the coals to burn down until they are covered in a layer of ashy white and radiate high heat. Lightly oil the grill grates to prevent sticking.
Place the skewers directly over the hot coals. Grill for 4 to 5 minutes per side, or until the meat turns firm, develops a gorgeous char, and springs back gently when pressed.
Use an instant-read thermometer to check that the internal temperature reaches at least 165°F (74°C) in the thickest part of the meat.

5. Plate and Serve

Transfer the hot grilled skewers to a platter. Generously drizzle or serve alongside the chilled peanut sauce.
Garnish with chopped roasted peanuts, fresh cilantro leaves, sliced red chilies, and lime wedges on the side.

Essential Cooking & Prep Tips

Choose Thighs Over Breasts

Boneless, skinless chicken thighs contain natural fat content that keeps the meat exceptionally juicy and tender under high-heat grilling, whereas chicken breasts tend to dry out quickly.

Don’t Skip the Skewer Soak

Soaking bamboo skewers in water prevents them from catching fire and splintering over open flames. Alternatively, you can use flat metal skewers.

Hot and Fast Grilling

Ensure your charcoal is extremely hot before adding the chicken. High heat creates a wonderful smoky exterior crust while locking in the savory juices.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	679	—
Total Fat	46g	59%
Saturated Fat	17g	83%
Total Carbohydrates	21g	8%
Dietary Fiber	5g	19%
Total Sugars	8g	—
Protein	54g	108%
Cholesterol	208mg	69%
Sodium	1563mg	68%
Vitamin C	14mg	16%
Calcium	83mg	6%
Iron	5mg	27%
Potassium	965mg	21%