Thai Chicken Satay Skewers with Peanut Sauce and Cucumber Relish Recipe
Delicious Thai Chicken Satay featuring tender marinated chicken thighs grilled to perfection and served with a flavorful peanut sauce, fresh lime, cilantro, and optional crunchy cucumber relish. This dish is perfect for appetizers, lunches, or dinners, offering a vibrant balance of savory, sweet, and spicy flavors inspired by traditional Thai cuisine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer, Lunch, Dinner
- Method: Grilling
- Cuisine: Thai
Ingredients
Chicken Marinade
- 2 lbs chicken thighs boneless skinless, cut into 1-2 inch strips
- 1 tablespoon vegetable oil
- 2 cloves garlic finely minced
- 1 teaspoon ginger grated
- 2 tablespoons soy sauce
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon white pepper
- 2 teaspoon salt
- 2 tablespoons brown sugar
- ⅓ cup coconut milk full fat
Cucumber Relish (Optional)
- 1 cup white vinegar
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cucumber thinly sliced
- ½ carrot peeled and julienned
- 1 shallot thinly sliced
- 1 Thai chili chopped
Serve
- Thai peanut sauce
- Lime wedges
- Cilantro
Instructions
- Marinate the chicken. In a large mixing bowl, combine vegetable oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, cinnamon, white pepper, salt, brown sugar, and coconut milk. Mix well until all ingredients are thoroughly combined and the chicken strips are evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight to infuse flavors.
- Prepare skewers. Soak wooden skewers in water for at least 30 minutes while the chicken is marinating to prevent burning. Once marinated, thread the chicken strips evenly onto the soaked skewers. Set aside.
- Make cucumber relish (optional). In a small bowl, mix white vinegar, granulated sugar, and salt until the sugar dissolves. Add the thinly sliced cucumber, julienned carrot, sliced shallot, and chopped Thai chili. Stir to combine and set aside to allow flavors to meld.
- Cook the chicken. Heat a cast iron grill pan or skillet over medium-high heat. Add a small amount of cooking oil and allow it to heat thoroughly. In batches to avoid overcrowding, place the chicken skewers on the pan. Grill for 2-3 minutes per side, turning carefully, until the chicken is golden brown, charred at the edges, and fully cooked through.
- Serve. Arrange the cooked chicken satay on a plate and serve immediately with Thai peanut sauce, fresh lime wedges, cilantro, and the cucumber relish if using. Enjoy this vibrant dish as an appetizer or main course.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- Soaking wooden skewers prevents them from burning during cooking.
- Use a cast iron grill pan for great char and even cooking.
- The cucumber relish adds a refreshing contrast but can be omitted if preferred.
- Adjust chili powder and Thai chili quantity to control spiciness level.
