Thai Chicken Satay

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Skewered chicken thighs marinated in turmeric, lemongrass, and coconut milk, grilled until lightly charred and served with a rich, sweet-savory peanut sauce and a crisp cucumber relish. This street-food classic from Thailand balances smoky char, creamy peanuts, and bright acidity in every bite.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 34 gCarbs
• 5 gFiber
• 18 gSugar
• 38 gProtein
• 880 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch strips
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp ground turmeric
• 2 stalks lemongrass, tender inner part finely minced
• 4 garlic cloves, minced
• 2 shallots, minced
• 1 tbsp grated galangal (or ginger)
• 1 tbsp palm sugar or brown sugar
• 2 tbsp fish sauce
• 1/2 cup (120 ml) full-fat coconut milk
• 2 tbsp vegetable oil

For the peanut sauce

• 1 cup (140 g) roasted unsalted peanuts, finely ground
• 1 cup (240 ml) full-fat coconut milk
• 2 tbsp red curry paste
• 3 tbsp palm sugar or brown sugar
• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• 1/4 tsp salt
• 2 tbsp water, as needed

For the cucumber relish

• 1 small English cucumber, thinly sliced
• 2 shallots, thinly sliced
• 1 red Thai chili, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt

For grilling

• 8-10 bamboo skewers, soaked in water 30 minutes
• Steamed jasmine rice, for serving

Directions

1. Toast the coriander and cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then crush coarsely with a mortar or the back of a knife.
2. In a large bowl, combine the crushed spices with turmeric, lemongrass, garlic, shallots, galangal, palm sugar, fish sauce, coconut milk, and oil. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. While the chicken marinates, make the peanut sauce: simmer 1/2 cup coconut milk in a small saucepan over medium heat for 2 minutes, then whisk in the red curry paste and cook for 1 minute until fragrant. Stir in the ground peanuts, remaining coconut milk, palm sugar, tamarind, fish sauce, and salt. Simmer gently for 5-7 minutes, adding water as needed, until the sauce is thick enough to coat the back of a spoon.
4. Prepare the cucumber relish by tossing cucumber, shallots, chili, rice vinegar, sugar, and salt in a small bowl. Refrigerate until serving.
5. Thread the marinated chicken onto the soaked bamboo skewers, weaving each strip so it lies flat. Discard excess marinade.
6. Preheat a grill or grill pan to medium-high heat. Grill the skewers for 3-4 minutes per side, turning once, until the chicken is lightly charred and cooked through (internal temperature 165°F/74°C).
7. Let the skewers rest for 2 minutes off the heat, then arrange on a platter with the peanut sauce in a small bowl alongside and the cucumber relish on the side. Serve immediately with jasmine rice.

Cook’s Notes

• Soak bamboo skewers for at least 30 minutes to prevent them from burning on the grill.
• Chicken thighs stay juicier than breasts on the high heat of grilling; do not overcook or the meat will turn rubbery.
• If tamarind paste is unavailable, substitute with 1 tablespoon lime juice plus 1 teaspoon brown sugar.
• The peanut sauce will thicken as it cools; loosen with a splash of warm water or coconut milk when reheating leftovers.
• For a more authentic street-food flavor, serve with a small portion of sticky rice and pickled vegetables alongside the cucumber relish.

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