Juicy, tender, perfectly golden brown Thai chicken satay skewers are sweet, spiced, smoky, and aromatic. Serve this chicken satay recipe with a rich and creamy peanut sauce and a cucumber relish, and it will be a guaranteed fan favorite appetizer or main dish. This super easy Thai recipe only takes less than 20 minutes to cook after marinating and is packed with so many layers of flavor!

The best part is that you do not need to cook these chicken satay skewers on a grill. You can use a cast iron pan for the same grilled flavor. You can also ditch the skewers and cook the satay chicken directly on the cast iron pan for an even easier recipe.

Ingredients

You can find all the ingredients for this Thai chicken satay skewer recipe at your local grocery store.

Chicken Marinade

• Chicken Thighs: alternatively, use breast, tenders, or any other cut of chicken.
• Vegetable Oil: Coats the chicken satay and seals it in moisture to prevent it from drying out when cooking.
• Garlic and Ginger: are the main aromatic elements that add a savory flavor to enhance the chicken.
• Soy Sauce: add a rich, umami, salty element to the marinade.
• Turmeric gives the chicken its signature golden yellow color and adds a slightly earthy, gingery, and peppery flavor.
• Coriander, Chili Powder, and Cinnamon: adds a smokey, warm, spiced combination to the satay marinade.
• White Pepper and Salt: Season the chicken satay.
• Brown Sugar: gently sweetens the marinade.
• Coconut Milk: make sure to use full fat coconut milk for the richest, creamiest flavor.

Cucumber Relish

• White Vinegar: is the base of the relish. It adds a bright acidity.
• Granulated Sugar: sweetens and mellows out the vinegar.
• Salt: adds a savory flavor that enhances the vinegar.
• Cucumber and Carrot: are the freshly pickled vegetables
• Shallot: adds garlic and onion flavor to the relish.
• Thai Chili: for added spice.

Substitutions and Additions

Substitutions

• Protein: instead of chicken, you can use beef, pork, or tofu.
• Soy Sauce Alternatives: instead of soy sauce, you can use tamari or coconut aminos for a gluten free alternative.
• Sweetener: instead of brown sugar, palm sugar, granulated sugar, or honey work as well.

Additions

• Lemongrass: adds an aromatic lemon-ginger flavor that would add a touch of acidity to the satay marinade.
• Fish Sauce: add a little fish sauce to the marinade for a kick of umami flavor.
• Spice: add Thai chili peppers or sambal for added heat.
• Red Curry Paste: for a richer Thai flavor, add one tablespoon of red curry paste.

How to Make Thai Chicken Satay

Here are the step-by-step instructions for how to make this Thai chicken satay recipe.

1. Add the vegetable oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, cinnamon, white pepper, salt, brown sugar, and coconut milk in a large mixing bowl. Mix until thoroughly combined and evenly coated. Set aside to marinate for at least 30 minutes or up to 24 hours.

2. Soak the wooden skewers for 30 minutes while the chicken is marinating. Then, thread the chicken onto the skewers. Set aside.

3. While the chicken is marinating, add vinegar, sugar, and salt into a small bowl and mix until the sugar has dissolved. Then add the cucumber, carrot, shallot, and Thai chili and set aside.

4. Heat the cooking oil in a cast iron skillet over medium-high heat until hot. Working in batches to prevent overcrowding, add the skewers. Cook the chicken for 3 minutes on each side or until charred, golden brown, and cooked through.

5. Serve the chicken with a side of Thai peanut sauce, a squeeze of fresh lime, cilantro, and a side of the quick pickle.

Storage Instructions

You can store the Thai chicken satay skewers in an airtight container in the refrigerator for up to 5 days.

Reheat: There are a few different ways to reheat any leftover satay. You can either bake them in the oven on a baking sheet at 350°F covered with aluminum foil until warm or remove the chicken from the skewers and microwave covered until warm.

Freeze: you can also freeze the cooled to room temperature chicken satay in an airtight container in the freezer for up to 3 months. Let the chicken thaw in the refrigerator overnight before reheating.

FAQ

Is chicken satay spicy?

No! While this Thai chicken satay recipe contains a few spices like curry powder, turmeric, coriander, chili powder, and cinnamon it does not contain any spicy ingredients.

What is chicken satay marinated in?

This chicken satay marinade consists of vegetable oil, garlic, ginger, soy sauce, yellow curry powder, turmeric powder, coriander powder, chili powder, cinnamon, white pepper, salt, brown sugar, and full-fat coconut milk.

Can I use this recipe to make beef or pork satay?

Yes! You can also substitute chicken for beef or pork versions, which are more commonly made in Malaysia and Thailand.

Do I need to use skewers?

No! If you do not have any skewers, you can easily cook the chicken directly on the cast iron grill pan. I would recommend not cutting them into bite sized pieces and cook the chicken as a whole filet instead.

Thai Chicken Satay Recipe