Thai Coconut Chicken Satay Skewers
Equipment
- Barbecue grill
- Large mixing bowl
- Measuring spoons
- Saucepan
- Skewers
- Whisk
Ingredients
For the Chicken Satay
- 907 g chicken breasts skinless and cut into strips
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 teaspoons tamarind paste
- 1 stalk lemongrass finely chopped
- 2 cloves garlic crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh lime juice
- 1 teaspoon muscovado sugar
- ½ teaspoon chilli powder
For the Coconut Peanut Sauce
Instructions
- Combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chilli powder in a large mixing bowl. Add the chicken strips and toss thoroughly until evenly coated. Cover and refrigerate for 60 minutes.
- While the chicken marinates, combine the peanut butter, chopped peanuts, coconut milk, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan. Cook over medium-low heat, stirring regularly, until smooth and gently thickened. Reduce the heat to very low and keep warm.
- Preheat the barbecue grill to medium-high heat and lightly oil the grate. Thread the marinated chicken strips onto skewers. Grill for 3 to 5 minutes per side, turning once, until lightly charred and completely cooked through.
- Serve the chicken skewers immediately with the warm coconut peanut sauce alongside for dipping or spooned over the chicken.
Notes & Wine Advice
Serving Suggestions
Serve the chicken satay hot with the coconut peanut sauce on the side. Steamed jasmine rice, cucumber salad or grilled vegetables make excellent accompaniments. For a larger barbecue meal, explore our Barbecue recipes or serve the skewers as an Appetizer.Recipe Notes
Cut the chicken into strips of similar thickness so they cook evenly. Finely chop the lemongrass to prevent tough pieces in the marinade. Do not use marinade that has been in contact with raw chicken as a serving sauce.Variations
For a hotter satay, increase the chilli powder or add a little extra red Thai curry paste to the peanut sauce. Chicken thighs can replace chicken breasts for a juicier result. The skewers can also be cooked on a grill pan when outdoor grilling is not possible.Storage
Store cooked chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken thoroughly before serving and gently warm the peanut sauce over low heat. The uncooked chicken should not be stored in the marinade for longer than 24 hours.Wine Advice
A gently off-dry Riesling is an excellent match for the lime, chilli, lemongrass and creamy peanut sauce. Its freshness balances the richness of the coconut milk while a touch of sweetness softens the spicy flavours. Explore suitable wines at René’s Wijnbeleving.Nutrition values
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About Thai Coconut Chicken Satay Skewers
Thai Coconut Chicken Satay Skewers combine juicy grilled chicken with the fresh and aromatic flavours of lemongrass, lime, tamarind, garlic and warm spices. The chicken is marinated before grilling, allowing the seasoning to penetrate the meat before it reaches the barbecue. The creamy coconut peanut sauce provides a rich contrast to the fresh marinade and lightly charred chicken.
A Thai Barbecue Favourite
Satay is particularly well suited to outdoor cooking because thin strips of chicken cook quickly over direct heat. The outside develops lightly browned and charred edges while the centre remains tender and juicy. If you enjoy cooking this way, browse our Barbecue recipes, Chicken recipes and Poultry recipes for more inspiration.
Building the Thai Marinade
The marinade combines several ingredients closely associated with Thai cooking. Lemongrass provides a fresh citrus aroma, while lime juice contributes acidity. Tamarind adds a deeper fruity sourness, giving the chicken more complexity than citrus juice alone.
Garlic, cumin and coriander form the savoury foundation. Chilli powder provides gentle heat, while muscovado sugar balances the acidic ingredients and encourages attractive browning when the chicken reaches the hot grill. Soy sauce adds saltiness and umami. Explore more dishes using these flavours in our Thailand recipes and broader Asian recipes collections.
Making the Coconut Peanut Sauce
The sauce brings together crunchy peanut butter, chopped peanuts, coconut milk, Thai red curry paste, fish sauce, tomato paste and brown sugar. Coconut milk creates the creamy base and softens the stronger flavours of the curry paste and fish sauce. Peanut butter gives the sauce richness, while the chopped peanuts provide additional texture.
Heat the sauce gently and stir regularly because peanut butter can thicken quickly. If the sauce becomes too thick for dipping, stir in a small amount of coconut milk or water until the desired consistency is reached. Keep the sauce warm over very low heat while the chicken cooks.
Grilling the Chicken Skewers
Thread the marinated chicken strips onto skewers without packing them too tightly together. Leaving a little space allows the heat to reach more of the chicken surface and encourages better browning. If wooden skewers are used, soaking them in water beforehand can help reduce scorching.
Grill the skewers over medium-high heat for approximately 3 to 5 minutes on each side. Chicken breast is relatively lean and can become dry when overcooked, so check it carefully toward the end of cooking. For information about safely preparing, cooking and storing poultry, consult the U.S. Food and Drug Administration food safety guidance.
Serving Thai Chicken Satay
Serve the chicken immediately with the warm coconut peanut sauce alongside. Keeping the sauce separate preserves the lightly charred surface of the chicken and allows everyone to choose how much sauce they want.
Steamed jasmine rice makes a natural accompaniment, while a crisp cucumber salad provides a fresh contrast to the rich peanut sauce. Grilled vegetables are another good option when the barbecue is already hot. Smaller skewers can also be served as an Appetizer at a party, while larger portions work perfectly as a Main Course.
Preparing Ahead and Storage
The peanut sauce can be prepared earlier in the day and gently reheated before serving. The chicken can also be placed in its marinade ahead of time, making this a convenient recipe for a Family Dinner, Outdoor Cooking or a summer barbecue.
Keep raw marinated chicken refrigerated and separate from cooked or ready-to-eat foods. Do not use marinade that has been in contact with raw chicken as a serving sauce unless it has first been thoroughly cooked. Refrigerate cooked leftovers promptly and store the chicken and peanut sauce separately for up to three days.
With its fragrant Thai marinade, smoky grilled chicken and creamy coconut peanut sauce, Thai Coconut Chicken Satay Skewers bring together sweet, sour, salty, spicy and savoury flavours in one colourful dish that works equally well for a relaxed family meal or a summer barbecue.