Thai Chicken Satay with Peanut Sauce

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Juicy turmeric-and-lemongrass marinated chicken skewers grilled over high heat and served with a creamy, tangy peanut dipping sauce. A beloved Thai street food classic that pairs smoky charred meat with sweet, salty, and slightly spicy notes.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 13 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 5 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch strips
• 1 cup full-fat coconut milk
• 2 Tbsp fish sauce
• 1 Tbsp palm sugar or brown sugar
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 Tbsp minced lemongrass (tender inner part only)

For the peanut sauce

• 3/4 cup smooth natural peanut butter
• 1/2 cup full-fat coconut milk
• 1/4 cup water
• 2 Tbsp palm sugar, finely chopped
• 1 Tbsp tamarind paste
• 1 Tbsp fish sauce
• 1-2 tsp Thai red curry paste, to taste
• 1 tsp rice vinegar

For serving

• 12 bamboo skewers, soaked 30 minutes
• 1 cup finely sliced cucumber
• 1/4 cup coarsely chopped roasted peanuts
• 2 lime wedges
• Fresh cilantro sprigs

Directions

1. In a large bowl, whisk together the coconut milk, fish sauce, palm sugar, coriander, turmeric, cumin, and lemongrass. Add the chicken strips, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
2. While the chicken marinates, make the peanut sauce: combine peanut butter, coconut milk, water, palm sugar, tamarind, fish sauce, curry paste, and rice vinegar in a small saucepan over medium-low heat. Whisk constantly for 4-5 minutes until smooth, glossy, and just simmering. Remove from heat and keep warm.
3. Thread 3-4 marinated chicken strips onto each soaked bamboo skewer, weaving them in an S-shape so they lie flat. Lightly oil a grill grate or grill pan and heat to medium-high (about 400°F).
4. Grill the skewers for 2-3 minutes per side, turning once, until the chicken is deeply charred on the edges and cooked through (internal temperature 165°F).
5. Transfer skewers to a platter, squeeze one lime wedge over them, and let rest 2 minutes.
6. Arrange skewers on a serving plate alongside the warm peanut sauce in a small bowl. Garnish the sauce with chopped peanuts and a few cilantro leaves.
7. Serve immediately with sliced cucumber and the remaining lime wedge for squeezing over the meat between bites.

Cook’s Notes

• Soak bamboo skewers in water for at least 30 minutes to keep them from catching fire on the grill.
• Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy over high heat and soaks up marinade flavor better.
• If the peanut sauce thickens as it cools, whisk in a splash of warm water or coconut milk to loosen it to a dippable consistency.
• For deeper nuttiness, swap 1/4 cup of the smooth peanut butter for freshly toasted, roughly ground peanuts.
• Adjust the curry paste in the sauce gradually; Thai red curry pastes vary widely in heat level.

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