Thai Satay Chicken is loaded with authentic flavors like turmeric, lemongrass, chiles, and fish sauce. A rich and spicy Thai Peanut Sauce is perfect for dipping.
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I can't get enough of the fresh and spicy flavors of Thai cuisine. Some other favorites are Thai Chicken Curry and chicken Lettuce Wraps with Peanut Sauce.
Ingredient Notes?
The ingredient list for this chicken satay recipe may be a bit longer than for some other recipes. Still, the ingredients are pretty easy to find at your regular supermarket (or have easily accessible substitutes). Here are a few things to keep in mind.
Lemongrass: This is the backbone of the marinade's flavor, so don't skip it. Many supermarkets carry fresh lemongrass these days, but if you can't find it, you can substitute lemongrass paste in a tube.
Galangal: This flavorful root is used a lot in Southeast Asian cooking, but it's not as widely available here in the US. If your supermarket doesn't carry it, you can substitute fresh ginger.
Sugar: Palm sugar assures authentic Southeast Asian flavor, but dark brown cane sugar is a fine substitute
How to make Thai Satay
For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.
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This Thai chicken satay recipe is easy to make. Here's how:
- This Thai chicken satay recipe starts by marinating the chicken in signature Thai ingredients like lemongrass, turmeric, galangal (you can substitute fresh ginger), chilies, and fish sauce.
- Combine the marinade ingredients in a food processor or blender and process until the solid ingredients are finely minced.
- Cut the chicken into strips or 2-inch chunks.
- In a large bowl or resealable plastic bag, combine the marinade and the chicken and toss to coat.
- Refrigerate for at least 1 hour or as long as overnight.
- Soak bamboo skewers in water for about 30 minutes and heat a grill or grill pan to high heat.
- Thread the marinated chicken meat onto the skewers (discard the marinade) and grill for about 4 minutes per side, until cooked through.
- The end result is heaven on a skewer.
- Serve these chicken satay skewers with Peanut Sauce or Thai Red Curry Sauce for dipping, wedges of lime, and chopped fresh cilantro.
- Add a side of Thai Pumpkin Curry, Thai Fried Rice, or Instant Pot Coconut Rice to round out the meal.
When these chicken satay skewers hit the grill, the smell immediately brings me back to the Bangkok night market. And don't forget the peanut sauce!
If you live in a place that has actual winters, you can always make this chicken satay recipe indoors using a grill pan.
What to serve with it
In addition to that addictive Thai peanut dippiong sauce, I love serving these Chicken Satay skewers with a side of Coconut Rice. Add a Green Papaya Salad and Thai Pumpkin Curry or Thai Shrimp Curry to round out the meal.
If you love grilling meat on skewers, don't miss this Chinese Chicken on a Stick recipe!
More Great Thai Recipes You'll Love
If you love this Thai Chicken Satay, try some of my other favorite Thai recipes like Pad Kee Mao, Vegetarian Pad Thai, Thai Fish Cakes, or Thai Larb.
Easy Thai Satay Chicken
Robin Donovan
Ingredients
- 2 shallots cut into quarters
- 1/4 cup chopped lemongrass
- 3 cloves garlic
- 1 to 2 fresh red chilies or ½–1 teaspoon cayenne
- 1 inch-long piece galangal or fresh ginger peeled and thinly sliced
- 1 teaspoon minced fresh turmeric or ½ teaspoon dried turmeric
- 2 teaspoons ground cumin
- ¼ cup fish sauce
- 1 tablespoon soy sauce
- ¼ cup plus 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 2 pounds boneless skinless chicken breast or thighs, cut into strips or 2-inch chunks (or use chicken breast tenders)
Instructions
- Combine all of the ingredients except for the chicken in a food processor and process until smooth (alternatively, slice the shallots thinly and mince the lemongrass, garlic, chilies, galangal or ginger, and fresh turmeric and stir together in a bowl, along with the remaining ingredients.)
- In a large bowl, combine the chicken and marinade and stir to coat. Cover and refrigerate for at least one hour and as long as overnight.
- Soak bamboo skewers in water for about 30 minutes and heat a grill or grill pan to high heat.
- Thread the marinated chicken meat onto the skewers (discard the marinade) and grill for about 4 minutes per side, until cooked through. Serve immediately.
Nutrition
I’ve been thinking about this soup all weekend. Don’t care that I had already done the week’s menu planning and shopping – we’re having this soup this week. Now I’ve just drooled all over the keyboard again!
Glad to hear! Which soup are you making? Let us know how it turns out!
Hi Robin! Can these be frozen before grilling? (Classic question, I know!)
I have not tried that, but I would assume so. If you try it, let me know how it works out!
Do you use a Thai soy sauce? If so, what kind/brand? Or, will a Chinese light soy sauce work such as Pearl River Bridge?
I just use whatever soy sauce I have, which is usually Kikkoman lower-sodium.