Thai Chicken Satay
Thai Chicken Satay is a classic Thai barbecue dish featuring tender marinated chicken skewers served with a rich, creamy peanut sauce. Infused with lemongrass, garlic, tamarind, and warm spices, this popular street food is perfect for barbecues, family dinners, or party appetizers.
Equipment
- Barbecue or grill
- Large mixing bowl
- Measuring spoons
- Saucepan
- Skewers
- Tongs
- Whisk
Ingredients
For the Chicken
- 900 g chicken breasts cut into strips
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 teaspoons tamarind paste
- 1 stalk lemongrass finely chopped
- 2 garlic cloves crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh lime juice
- 1 teaspoon muscovado sugar
- ½ teaspoon chili powder
For the Peanut Sauce
- 400 ml coconut milk
- 2 tablespoons crunchy peanut butter
- 2 tablespoons roasted peanuts chopped
- 2 teaspoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 teaspoon tomato paste
- 1 tablespoon brown sugar
Instructions
- In a large mixing bowl, combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder.
- Add the chicken strips and toss until every piece is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour.
- Meanwhile, prepare the peanut sauce by combining the coconut milk, peanut butter, chopped peanuts, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan.
- Cook over medium-low heat, stirring frequently until the sauce becomes smooth and creamy.
- Reduce the heat to low and keep the sauce warm.
- Thread the marinated chicken onto soaked skewers.
- Lightly oil the barbecue or grill and cook the skewers for 3 to 5 minutes per side until the chicken is fully cooked and lightly charred.
- Serve the chicken skewers immediately with the warm peanut sauce for dipping or spoon the sauce over the top.
Notes & Wine Advice
Recipe Notes
Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. For the most tender chicken, marinate it for 4 to 8 hours if time allows. Serve with steamed jasmine rice, cucumber salad, or Thai pickled vegetables for a complete meal. Warning: This recipe contains peanuts and is not suitable for anyone with a peanut allergy.Wine Advice
A chilled Riesling complements the spicy peanut sauce and fragrant Thai flavors beautifully. A crisp Gewürztraminer is another excellent pairing with this classic Thai dish.Nutrition values
Calories: 485 kcal | Carbohydrates: 14 g | Protein: 42 g | Fat: 28 g | Saturated Fat: 13 g | Sodium: 760 mg | Sugar: 8 g