Thai grilled chicken satay recipe


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Chicken satay is juicy, refreshing, and totally flavorless. Marinated and then grilled to perfection served with a delicious peanut sauce that is positively addictive.

Grilling meat on skewers makes it easy to flip and keep together. Try this insanely delicious chickenAnd Meat, And shrimp skewer Next time you roast.

Grilled chicken satay with peanut sauce on a plate.

Chicken satay with peanut sauce

Sate is a national dish in Indonesia. A common food in Southeast Asia includes marinated meat that is grilled, grilled and served with a sour dip. Sate can be served using different types of meat, but today we use chicken. The mixture of spices and coconut milk creates a marinade that makes the chicken explode with flavor in every bite. The ease of making this dish will make you make it on a regular basis. The strong taste will make your family want more.

Served with chicken satay pistachio sauce It’s a necessity. It’s the ultimate companion for those with its spicy, peanut and creamy taste and texture. Your whole family will love them. It is usually served as an appetizer, and can easily be made into a main dish by adding riceAnd cucumber salad, or the pasta.

What you need for delicious chicken satay

The spices come together to create a flavorful chicken. This chicken satay is quick and easy to prepare. It makes the perfect appetizer or light dinner. Find all ingredient measurements below on the recipe card.

  • Chicken thighs: Use boneless and skinless thighs to facilitate cutting.
  • coconut milk: Look for coconut milk in the Asian aisle of your local grocery store. Usually in a box.
  • I willow: You can use low-sodium soy sauce.
  • Brown sugar: Light or dark brown sugar works here, giving it flavor.
  • minced ginger: Adds heat with a warm spicy note.
  • garlic cloves: You have chopped garlic but you can also chop it.
  • digital: Adds a strong, earthy flavor and is traditional for satay.
  • curry powderA mixture of spices that can be purchased in mild, medium or hot strengths.
  • juice of one lemon: The marinade gives some zing.
  • Salt and Pepper: Add more or less as desired.
  • chopped peanuts: Gives it a little crunch and adds a delicious flavour.
  • Chopped peanuts and coriander for garnish: optional but highly recommend.
  • Pistachio sauce: A sauce that is out of this world traditionally served with chicken satay.

How to make grilled chicken satay

Simple and easy, this recipe will become a family favorite! Put chicken satay on skewers and make the most tender chicken pieces.

  1. chicken: Cut the chicken thighs into one piece and set aside.
  2. Making marinade: In a medium bowl, whisk together coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, lemon juice, salt, and pepper. My heart the peanuts, stirring.
  3. Chicken seasoning: Add chicken pieces and marinate for 3 hours or overnight.
  4. skewer: Skew the chicken and broil for 8-10 minutes, turning once, until the chicken has reached a temperature of 165 degrees and is no longer pink. Garnish with chopped coriander and peanuts, if desired.
  5. Have fun: Serve with pistachio sauce.
Mix the seasoning and let the chicken marinate in a skewer.

Thai chicken satay tips

We love the grilled chicken satay with a nice piece of var on it, it’s so good! Pick your chicken, marinate it and add it to the skewers! It’s that simple with these tips.

  • chicken: Chicken thighs are tender cuts of chicken that cook easily without drying out quickly. Chicken breasts can also be used with good success. You can leave the chicken in long strips if you like, but it is easier to eat smaller pieces.
  • soak: The longer you can marinate the chicken, the better, but don’t marinate it for too long as this will break down the proteins. Keep 6-24 hours for maximum flavour. Remove from refrigerator 30 minutes before cooking until chicken reaches room temperature. It will help the chicken cook evenly.
  • Skewers: If you are using wooden skewers, be sure to soak them for at least an hour before threading the chicken. You can even soak it overnight if you wish.
  • different meat: Use this recipe with beef, pork, or shrimp. Check roast times as they will be different for chicken.
  • How do you know if your chicken is cooked: When the chicken’s internal temperature reaches 160 degrees, you can remove it from the grill (the internal temperature will continue to rise while it settles) and let it rest, allowing the juices to redistribute in the meat. Cover with foil while it rests for 5 minutes.

Grilled chicken on skewers with chopped peanuts for garnish.

Chicken cooking shapes

Barbecue is not the only way to cook chicken! Thai chicken satay can be cooked in the oven or stovetop as well.

  • stove: Using a cast iron grill pan or just a cast iron skillet is best to give it a good crust on the outside. Add 1-2 tablespoons of oil and heat it over medium-high heat. Place the chicken in the skillet and cook for 2-3 minutes per side or until the internal temperature reaches 165 degrees.
  • oven: This is a great way to cook chicken without having to rear it. Preheat the oven to 350 degrees. Cover the cookie sheet with tin foil and sprinkle it lightly. Place the chicken on the baking tray so that there is enough space between them so that they do not steam. Bake for 15-20 minutes or until internal temperature is 165 degrees.
  • Add: You can add pineapple, pepper, onion, or zucchini to the skewers if you like.

How to store chicken satay skewers

  • Storage: To store leftover skewers, place them in an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 3 months. Reheat in the oven or microwave.
  • Leftovers service: Leftovers make great rice bowls, tacos, top salad, and even pizza!

Grease a skewer of chicken satay with peanut sauce.

  • Cut the chicken thighs into one piece and set aside.

  • In a medium sized bowl whisk Combine the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, lemon juice, salt and pepper. My heart the peanuts, stirring.
  • Add chicken pieces and marinate for 3 hours or overnight.

  • Chicken floss on skewers Roast for 8-10 minutes, turning once, until chicken reaches 165 degrees and is no longer pink. Garnish with chopped coriander and peanuts, if desired.

Serves: 4

Calories679Calories (34%)carbohydrates19g (6%)protein42g (84%)fat48g (74%)Saturated fat16g (80%)unsaturated fats10gMonounsaturated fat18gunsaturated fats1gcholesterol222mg (74%)sodium1142mg (48%)potassium707mg (20%)the basic2g (8%)sugar14g (16%)Vitamin A183IU (4%)Vitamin C1mg (1%)Calcium58mg (6%)iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, methods of measurement, and portion sizes for each household.

a path Appetizers, dinner, main course, side dish

dishes American Asian

Keyword Chicken satay, chicken satay recipe, chicken satay with peanut sauce

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