Why is the marinade so important?

The marinade is the foundation of flavor in Thai Chicken Satay with Peanut Sauce . Combining coconut milk, curry powder, and spices, the chicken satay marinade penetrates the meat and gives it that authentic taste. Without marinating long enough, the chicken may turn out bland and dry. For the best results, allow it to marinate overnight, enhancing the overall depth of flavor. This is a crucial step in any authentic chicken satay recipe because it ensures each bite bursts with Thai spices.

Is this recipe spicy?

The spice level in Thai Chicken Satay with Peanut Sauce is mild by default, making it family-friendly. You can easily adjust the heat by adding more red curry paste or fresh chili slices. For those who love a fiery kick, try increasing the spice in both the marinade and the sauce. If you prefer a milder version, reduce the curry paste while keeping the coconut milk and peanut butter proportions the same. This flexibility allows you to enjoy an easy chicken satay recipe tailored to your taste.

How do I store leftover peanut sauce?

Storing the peanut sauce for Thai Chicken Satay with Peanut Sauce is easy. Place the sauce in an airtight container and refrigerate for up to five days. When ready to serve, reheat gently over low heat, adding a splash of water or coconut milk to bring back its creamy consistency. This makes it convenient to enjoy homemade chicken satay sauce with other meals. The same technique applies if you prepare a large batch using a satay sauce recipe , as it stays fresh and flavorful when stored properly.

Can I make satay without skewers?

Yes, you can prepare Thai Chicken Satay with Peanut Sauce without skewers by simply cooking the marinated chicken pieces in a pan or under a broiler. The flavor remains delicious even without the traditional skewers. However, skewers add that authentic street food presentation which makes the dish so iconic. Whether you use skewers or not, the rich chicken satay sauce ensures the final result stays true to an easy chicken satay recipe

What cut of chicken is best for satay?

The best cut for Thai Chicken Satay with Peanut Sauce is boneless, skinless chicken thighs. This cut remains juicy and flavorful after grilling, making it ideal for skewers. While chicken breast can be used in this authentic chicken satay recipe , thighs retain moisture and absorb the marinade better, giving a more tender bite every time. Using the right cut is essential for capturing the true taste of authentic Thai chicken satay with peanut sauce .

Thai Chicken Satay with Peanut Sauce – The Best Recipe Ever!

Description

Thai Chicken Satay with Peanut Sauce is a flavorful dish featuring tender marinated chicken skewers grilled to perfection and served with a creamy, slightly spicy peanut sauce. Perfect for gatherings or as a delicious dinner option.

Ingredients

Scale

400 g (14 oz) coconut milk, full fat (1 can)
13–16 bamboo skewers, 16 cm (6.5 in) long
600 g (1.2 lb) chicken thighs, boneless and skinless, cut into 2 cm (4/5 in) pieces
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp cooking salt or kosher salt
2 tbsp red curry paste (for peanut sauce)
3/4 cup natural peanut butter, smooth
1/4 cup white sugar
2 tsp dark soy sauce
1 tsp cooking salt or kosher salt
2 tbsp cider vinegar
3/4 cup water
2 tbsp peanuts, finely chopped
Lime wedges (optional)
Coriander/cilantro leaves and sliced red chili (optional)
1.5 tbsp oil (for cooking)

Instructions

If cooking on a BBQ or over charcoal, soak skewers in water for 2 hours.
Combine chicken pieces with marinade ingredients: 1/4 cup coconut milk, curry powder, sugar, red curry paste, and salt. Marinate for at least 20 minutes or overnight.
Thread 4-5 pieces of chicken onto each skewer.
Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat.
Cook skewers in batches for about 3 minutes per side until golden and cooked through.
For the peanut sauce, combine remaining coconut milk, red curry paste, peanut butter, sugar, soy sauce, salt, cider vinegar, and water in a saucepan over medium-low heat.
Stir and simmer for 5 minutes, adjusting consistency with water if needed. Keep warm.
Pour some sauce into a serving bowl and sprinkle with chopped peanuts.
Arrange skewers on a platter, garnish with remaining peanuts, coriander, and sliced chili. Serve with peanut sauce, lime wedges, and optional jasmine rice.

Notes

Soak bamboo skewers to prevent burning on the grill.
Marinating overnight intensifies the flavor of the chicken.
Adjust the spiciness of the peanut sauce by varying the amount of red curry paste.
Serve with jasmine rice or Thai fried rice for a complete meal.

Nutrition

Serving Size: 1 serving (approx. 2-3 skewers with sauce)
Calories: 450
Sugar: 12 g
Sodium: 800 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg

Keywords: Thai chicken satay, peanut sauce, grilled chicken skewers, Thai recipes