Thai Chicken Satay with Peanut Sauce
Thai chicken satay is one of my absolute favorites! After grilling or broiling these strips of well-marinated chicken, the resulting dish is smoky, moist, and delicious. The peanut sauce only adds another dimension to this complex and satisfying meal.
The key to great Thai chicken satay is marinating the meat for several hours using a sweet, salty, and spicy marinade. (Spicy in the sense of flavorful, not hot.)
The marinade consists of lemongrass, shallots, garlic, red chilies, ginger, turmeric, coriander, cumin, soy and fish sauces, brown sugar, and vegetable oil. This is quite the panoply of ingredients, but trust me, the result is worth it!
Almost all of these ingredients can be found at your regular grocery store, though the lemongrass might require visiting an Asian market. I highly recommend doing so if necessary, however, because lemongrass has a unique flavor profile, preventing easy substitution.
How to prepare lemongrass: Remove the upper third of the stalk (reserve for later use in stocks or soups if desired) and the outer leaves (discard). Cut the rooty bottom off the stalk and discard. Then slice the lemongrass and run it through a food processor until finely chopped.
Top to Bottom: Outer Lemongrass Leaves, Whole Stalk, Chopped Product, Upper Stalks
Chopped Lemongrass in Food Processor, Upper Stalks Reserved for Later Use
I like to start marinating my chicken the night before or the morning of–longer marinade times enhance the flavor. If you’re rushed, marinate it for at least 1-2 hours.
I’ve made this Thai chicken satay many times, and either grilling or broiling works just fine. I personally prefer grilling, which creates char marks and imparts a nice smoky flavor. On the other hand, broiling is usually faster and cleaner, and broiled chicken satay still tastes great.
Grilled Thai Chicken Satay with Homemade Peanut Sauce
Peanut sauce is an essential component of Thai chicken satay. Sometimes I make a fast-and-easy peanut sauce using peanut butter, but lately I’ve preferred an authentic Thai peanut sauce made from roasted peanuts. The latter is still relatively easy to prepare but utilizes more traditional Thai flavors, like fish sauce and coconut milk. Overall, it has a more complex flavor and a courser texture.
Thai Chicken Satay with Roasted Peanut Sauce
Thai chicken satay is great for a party. You can make it ahead of time and keep it in a warm oven until ready to serve. It’s a great finger food that guests will love–I’ve almost never had any leftovers. Serve it with Singha beer or Thai Iced Tea and enjoy!
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Thai Chicken Satay
Print recipe
| Serves | 4-6 |
| Meal type | Appetizer, Main Dish |
| Region | Thai |
| Website | Adapted from About Food |
Ingredients
- 4-6 boneless skinless chicken breasts (or 8-12 boneless skinless chicken thighs)
- wooden or metal skewers
marinade
- 1/4 cup minced lemongrass, fresh or frozen
- 2 shallots or 1 small onion, sliced
- 3 cloves garlic
- 1-2 fresh red chilies, sliced (or 1/2 teaspoon to 1 teaspoon cayenne pepper)
- 1 thumb-size piece galangal or ginger, thinly sliced
- 1 teaspoon minced fresh turmeric (or 1/2 teaspoon dried turmeric)
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 3 tablespoons dark soy sauce
- 4 tablespoons fish sauce
- 5-6 tablespoons brown sugar
- 2 tablespoons vegetable oil
Note
* This recipe provides different options for ingredients. I have tried many different variations throughout the years and they all turn out great. I typically use the first ingredient listed, if available. For example, 2 shallots or 1 small onion, I usually opt for the shallots.
* I like to start marinating my chicken the night before or the morning of--longer marinade times enhance the flavor. If you’re rushed, marinate it for at least 1-2 hours.
Directions
| Step 1 | |
| If using wooden skewers, soak them in water while you prepare the meat (soak the skewers a minimum of 30 minutes). This will prevent them from burning. | |
| Step 2 | |
| Cut the chicken into thin strips and place into a shallow container. | |
| marinade | |
| Step 3 | |
| Place all marinade ingredients in a food processor. Process until blended. | |
| Step 4 | |
| Taste the marinade. The strongest tastes should be sweet and salty. Add more sugar or more fish sauce (in place of salt), if needed. You can also add more chili if you want it to be spicier. | |
| Step 5 | |
| Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, up to 24 hours. | |
| Step 6 | |
| When ready to cook, thread the meat onto the skewers. | |
| Step 7 | |
| If broiling: line a baking sheet with aluminum foil and broil 7 to 10 minutes, until chicken is brown on edges and opaque throughout. | |
| Step 8 | |
| If grilling: grill chicken until browned on both sides and opaque throughout, about 3 to 4 minutes per side. | |
| Step 9 | |
| Serve chicken skewers with peanut sauce. Enjoy! | |
Authentic Thai Peanut Sauce
| Serves | 4-6 as a dip |
| Meal type | Condiment |
| Region | Thai |
| Website | Slightly adapted from About Food |
Ingredients
- 1 cup dry roasted peanuts, unsalted
- 1/3 cup water
- 2 cloves garlic
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 1-2 tablespoons brown sugar
- 1/2 teaspoon tamarind paste (or 2 tablespoons lime juice)
- 1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chili sauce)
- 1/3 cup coconut milk
- 2 to 2.5 tablespoons fish sauce (or for vegetarians use 2.5 to 3 tablespoons regular soy sauce)
Note
The peanut sauce tends to thicken as it sits. Just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (it keeps up to 2 weeks).
Directions
| Step 1 | |
| Place all ingredients in a blender or food processor. Blend or process until smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. | |
| Step 2 | |
| Taste the sauce and add more fish or soy sauce if it's not salty enough. Add more cayenne if it's not spicy enough. If it's too salty, add a squeeze of fresh lime juice. Add additional sugar, if you want it to taste sweeter. | |
| Step 3 | |
| Serve warm or at room temperature with chicken satay, fresh spring rolls, or over noodles. | |
