Chicken satay is one of Thailand’s most beloved street foods—grilled marinated chicken skewers served with a rich, nutty peanut sauce. It’s smoky, savory, slightly sweet, and incredibly satisfying.
At its heart, satay is about balance: fragrant spices, a hint of coconut sweetness, and char from the grill. The marinade typically includes curry powder, turmeric, lemongrass, garlic, and coconut milk.
These flavor combination gives each bite that unmistakable Southeast Asian flavor.
Different Kinds of Chicken Satay
While Thai chicken satay is the most well-known version, there are many variations across Southeast Asia.
Thai Satay
Uses coconut milk, turmeric, and curry powder in the marinade, often served with a creamy peanut dipping sauce and cucumber relish.
Indonesian Satay (Satay Ayam)
Usually a bit spicier and sweeter, often made with kecap manis (a thick, sweet soy sauce). The peanut sauce tends to be richer and more fragrant.
Malaysian Satay
Uses more lemongrass and galangal in the marinade, with a bolder, smoky flavor from charcoal grilling.
All are delicious, but Thai-style satay strikes that perfect harmony between creamy, tangy, and savory, making it ideal for a weeknight dinner or casual gathering.
Tips for Cooking and Prepping
When I make chicken satay, I like to think of it as a two-part process: the marinade and the grilling. Both matter equally.
Marinate long enough. Give the chicken at least 2 hours (or overnight) to soak up the coconut milk and spices. That’s what keeps it tender and flavorful.
Use the right cut. I prefer chicken thighs; they stay juicy and forgiving even if slightly overcooked. Breasts can dry out faster, but they work fine with extra marinating time.
Soak the skewers. If you’re using bamboo skewers, soak them in water for 30 minutes before grilling so they don’t burn.
Don’t overflip. Let the chicken char lightly on one side before turning. That’s where you get those golden grill marks and caramelized flavor.
Make the peanut sauce ahead. It keeps well in the fridge for a week, and it tastes even better after the flavors have melded together.
Recipe Variations and Substitutions
Satay is naturally flexible; you can tailor it to your taste or dietary needs.
For a vegetarian version, use firm tofu or tempeh instead of chicken. Both absorb the marinade beautifully.
If you’re allergic to nuts, swap the peanut sauce for one made with sunflower seed butter.
To make it gluten-free, use tamari instead of soy sauce and check the curry paste label (some brands include shrimp paste).
You can also use different proteins like beef, shrimp, or even mushrooms. The marinade works just as well across the board.
What to Serve It With
Chicken satay is versatile and goes with so many sides. Traditionally, it’s served with peanut sauce and cucumber relish for freshness.
For a full dinner, serve it with jasmine rice, fried rice, or pita bread. I also love pairing it with a simple Thai mango salad or stir-fried vegetables. The contrast of smoky meat and crisp greens is perfect.
If you’re going lighter, you can even serve the skewers over a bed of greens with extra sauce drizzled as dressing.
Storage and Make-Ahead Tips
Chicken satay is one of those dishes that’s even better prepped ahead.
You can marinate the chicken up to 24 hours in advance. Store the skewers in a sealed container or zip bag until ready to grill.
Leftover cooked satay keeps well in the fridge for 3 to 4 days. Reheat gently in a skillet or air fryer to keep it juicy.
You can also freeze marinated raw chicken for up to 2 months, just thaw it overnight in the fridge before grilling.
Peanut sauce can be stored separately for a week in the fridge or frozen for up to a month. Just stir in a splash of coconut milk or warm water to loosen it when reheating.
Frequently Asked Questions
What does Thai chicken satay taste like?
It’s a blend of savory, sweet, and slightly spicy flavors. The chicken is tender from coconut milk and turmeric, while the peanut sauce adds a nutty, creamy richness.
Can I bake or air fry chicken satay?
Yes! You can bake the skewers at 400°F (200°C) for about 15–18 minutes, flipping halfway through. For air frying, 375°F (190°C) for 10–12 minutes works great.
Can I make this without peanut sauce?
Absolutely. Try a chili-lime dipping sauce, yogurt-cucumber dip, or even sweet chili sauce for a lighter option.
Can I make Thai chicken satay ahead of time?
Definitely — it’s perfect for meal prep. Marinate the chicken ahead, cook it, and refrigerate or freeze it. The flavor actually deepens as it sits.
What kind of chicken is best for satay?
Chicken thighs are best for tenderness and flavor, but chicken breast works too—just don’t overcook it.
Thai Chicken Satay Recipe
Image credit: @thetaylortable
Ingredients
For the Chicken Marinade
- 1 lb (450 g) chicken thighs or breasts, cut into strips
- 1/2 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or honey
- 1 teaspoon chili paste (optional)
- 1/3 cup coconut milk or water (adjust for consistency)
For Serving (Optional)
- Fresh cucumber salad
- Steamed jasmine rice
- Lime wedges and chopped cilantro
Instructions
- Marinate the chicken. In a bowl, mix coconut milk, curry powder, turmeric, soy sauce, brown sugar, garlic, and ginger. Add chicken and coat well. Marinate for at least 2 hours or overnight.
- Prepare the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, sugar, chili paste, and coconut milk until smooth. Adjust to taste.
- Thread and grill. Thread chicken onto soaked skewers. Grill or pan-sear for 4–5 minutes per side until golden and cooked through.
- Serve. Plate the skewers with peanut sauce, cucumber salad, and rice. Garnish with lime wedges and cilantro if desired.
Featured image credit: @vikalinka
