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chicken thai style satay with drizzled thai peanut sauce

Thai Style Chicken Satay

5 from 1 vote
Print Recipe
Course: Appetizer, Main
Cuisine: Asian, Thai
Keyword: Bbq, Chicken, Chicken Marinade, Grill, Grilled, Grilling, Satay, Skewer, Skewered, Street Food, Thai
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Recipe tip - make the peanut sauce first as it can sit at room temperature for a couple of hours. If you make the sauce then refrigerate it will firm up. If this happens, reheat with a small amount of water to help get to the consistency you want.
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Recipe Multiplier

Thai Peanut Sauce

Thai Chicken Satay Ingredients

  • 2 lbs Chicken Thighs diced 1-1½"
  • 2 tbsp Shallots minced
  • 3 ea Garlic Cloves minced
  • 2 ea Thai Chilis sliced
  • 1 tbsp Ginger minced
  • ½ tsp Turmeric
  • 1 tsp Coriander
  • ½ tsp Cumin
  • 2 tbsp Soy Sauce
  • 2 tbsp Fish Sauce
  • 2 tbsp Palm Sugar or 1½ Tbl Brown Sugar
  • 1 tbsp Vegetable Oil

Instructions

Making the Marinade

  • Clean and cut the chicken thighs, reserve until marinade is prepared.
  • Mince the shallots, garlic & ginger. Slice the thai chilis.
  • In a bowl, combine all ingredients except the chicken. Mix well to combine and dissolve the sugar.
  • Add the chicken and marinate for 2-6 hours.

Grilling the Thai Chicken Satay

  • Skewer the chicken onto water soaked skewers. This will help to reduce the burning of the skewer.
  • Preheat the charcoal grill or gas grill.
  • Grill the Thai Chicken Satay. Turning every 2-3 minutes to avoid excessive charring. There is no need to baste with any remaining marinade.
  • Once the chicken reaches 165° remove from the grill.
  • Serve with the Thai Peanut Sauce.
    Enjoy!

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