Name: Chicken Satay
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 700 g chicken thigh (Boneless and skinless, cut into strips about 2 cm wide); 120 ml Coconut milk (full-fat); 2 tbsp lime juice (freshly squeezed); 1 tbsp Brown sugar; 3 cloves Garlic (finely grated); 1 tsp ground coriander; 1 tsp curry powder (Thai-style or mild curry powder); 1 tsp ground turmeric; 1 tbsp fish sauce (Use a gluten-free brand if needed); 120 g Peanut butter (smooth); 120 ml Water (Plus more if needed for the sauce); 1/4 tsp red pepper flakes (Optional, for the sauce); 1 tbsp vegetable oil (For brushing the grill grates)

How to prepare

Soak 8 wooden skewers in cold water for at least 30 minutes. Meanwhile, grate the garlic and whisk the coconut milk, lime juice, brown sugar, garlic, coriander, curry powder, turmeric, and fish sauce in a bowl until smooth.

Set aside 3 tablespoons of the marinade for the sauce, then add the chicken to the remaining marinade. Toss until every strip is coated, cover, and refrigerate for at least 30 minutes and up to 24 hours.

For the peanut sauce, whisk the reserved marinade with the peanut butter, water, and red pepper flakes in a small saucepan. Simmer over low heat for 3 to 5 minutes, stirring constantly, until glossy and spoon-coating; thin with extra water if necessary.

Thread the marinated chicken strips onto the soaked skewers, folding each strip once or twice. Discard the marinade that held the raw chicken.

Heat a grill to medium-high, about 220°C, and brush the grates lightly with oil. Grill the skewers for 3 to 4 minutes per side, turning once, until lightly charred and the thickest piece reaches 74°C.

Grilled chicken satay skewers with charred edges

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Rest the skewers for 3 minutes so the juices settle, then serve warm with the peanut sauce and lime wedges.

Chicken satay served with Thai peanut sauce and lime wedges

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Why this recipe works

Coconut milk keeps the chicken juicy while curry, coriander, garlic, and turmeric build the aromatic profile associated with Thai satay. A balanced peanut sauce brings creamy richness, acidity, and gentle heat to every bite.

Storage and reheating

How to store it

Refrigerate cooked chicken and peanut sauce separately in airtight containers for up to 3 days. Refrigerate raw chicken in its marinade for no more than 24 hours.

How to reheat it

Reheat the chicken on a covered grill or in a 180°C oven until steaming hot throughout and at least 74°C in the center. Warm the sauce gently with a splash of water, stirring often.