Thai Chicken Satay (Satay Gai)

Note From Susie

Sawasdee Kha, and Hello.

This was a staple in our house and I grew up enjoying it from the very beginning, no growing into it required.

My mother and her sisters made Thai chicken satay at home in Thailand and they made it in Maryland. The marinade, the grill, the smell of the chicken with the spices rising up from the coals. That smell is one I have never forgotten and do not expect to. It is the smell of something that is going to be good, and it always was.

We also found it at the market, always. Street vendors everywhere with the smoke rising and the skewers turning and the smell carrying across the whole market before you ever reached the stall. There was never a wrong time to have it. Morning or afternoon or evening, as a snack or part of dinner, with sticky rice alongside. It simply was always right.

The peanut sauce was sweet and savory and went perfectly with the chicken. That combination, the grilled spiced chicken and the peanut sauce, is one of the most natural pairings in Thai cooking. You taste it and you understand immediately why it has always been made this way. My mother knew this. The street vendors knew this. It is one of those things that is simply correct.

I still make this when I want the market. The marinade the night before, the grill hot in the morning or the evening, the smoke rising. The peanut sauce ready. The sticky rice waiting. Some things in life are simply right, and this is one of them.

WHAT IS THAI CHICKEN SATAY?

Thai chicken satay, สะเต๊ะไก่, Satay Gai, is one of the most recognized Thai dishes in the world and one of the most universally loved. Thin strips of chicken thigh are marinated in a mixture of coconut milk, turmeric, lemongrass, galangal, coriander, cumin, and fish sauce, threaded onto bamboo skewers, and grilled over charcoal or medium-high heat until golden, caramelized, and slightly charred at the edges. The marinade gives the chicken its distinctive yellow color and its warm, layered spice flavor. It is served with two accompaniments that are both essential: a peanut sauce that is sweet, savory, and slightly spiced, and a cucumber relish that is cool, slightly sweet, and sour.

Thai satay has roots in the Indonesian and Malay satay traditions that traveled through Southeast Asia with traders over centuries, but the Thai version has developed its own character. The turmeric and coconut milk in the marinade are specifically Thai, producing a chicken that is yellow-golden, slightly sweet from the coconut milk, and warm from the spices in a way that is different from any other grilled chicken preparation. The peanut sauce, made from ground roasted peanuts in a coconut milk and red curry base, is richer and more complex than a simple peanut dip, carrying the same warm spice profile as the chicken marinade.

Satay is found at every Thai street market, grilled to order over small charcoal grills, the smoke rising and the smell carrying across the market. Vendors turn the skewers steadily, basting with the remaining marinade, producing chicken that is caramelized on the outside and juicy within. According to the Oxford Companion to Food, satay preparations are among the most widely eaten street foods in all of Southeast Asia, with Thailand, Indonesia, Malaysia, and Singapore each producing distinct versions.

The smell of the marinade. The smoke from the grill. The peanut sauce sweet and savory alongside. A smell you never forget.

Oxford Companion to Food

WHAT YOU’LL NEED

Chicken thighs, boneless and skinless, cut into thin strips about one inch wide and three inches long. Thigh meat stays moist and tender through the high heat of grilling in a way that breast meat does not. The strips should be thin enough to cook through in four to six minutes on the grill without drying out.

For the marinade: coconut milk, a quarter cup. Turmeric, one teaspoon, for color and earthiness. Lemongrass, one stalk, lower white portion only, very finely minced. Galangal, one teaspoon grated or very finely minced. Ground coriander, one teaspoon. Ground cumin, half a teaspoon. Fish sauce, one tablespoon. Sugar, one teaspoon. Salt, half a teaspoon. All combined in a bowl and the chicken added, tossed to coat completely. Minimum two hours in the refrigerator, overnight produces the best result. The marinade does its work slowly and the chicken is better for the time.

For the peanut sauce: peanut butter, smooth, a third of a cup. Coconut milk, half a cup. Red curry paste, one tablespoon. Fish sauce, one tablespoon. Sugar, two tablespoons. Lime juice, one tablespoon. All combined in a small saucepan over low heat, stirred until smooth and unified. The sauce should be sweet, savory, slightly spiced, and pourable. If it is too thick, add a small amount of water or additional coconut milk.

For the cucumber relish: the same Ajad from the fish cakes page, cucumber and shallots in a sweet vinegar dressing with fresh chili and roasted peanuts. It is made the same way and serves the same purpose alongside the satay as it does alongside the fish cakes.

Bamboo skewers, soaked in water for thirty minutes before threading and grilling. Sticky rice from the method at /sticky-rice-recipe/, always alongside.

VISUAL WALK THROUGH

Step 1. Marinate the chicken overnight if possible.

Combine all marinade ingredients in a bowl and add the chicken strips, tossing to coat every piece completely. Cover and refrigerate. Two hours is the minimum. Overnight is better. The coconut milk tenderizes the chicken slightly and the spices penetrate all the way through with more time. A satay made from chicken marinated overnight tastes more deeply of the spice blend than one marinated for two hours. The difference is noticeable. If you can plan ahead, plan ahead.

Step 2. Soak the skewers. Thread the chicken flat.

Soak the bamboo skewers in water for thirty minutes before threading. Thread one strip of chicken per skewer, weaving the skewer through the meat so the chicken lies flat. Flat chicken on the grill makes even contact with the heat and caramelizes uniformly. Chicken that bunches on the skewer will cook unevenly. Take the extra seconds to thread it flat. The market vendors always do this. It is the right way.

Step 3. Make the peanut sauce while the chicken comes to room temperature.

In a small saucepan over low heat, combine the peanut butter, coconut milk, red curry paste, fish sauce, sugar, and lime juice. Stir constantly until everything has melted together into a smooth, glossy sauce. Do not let it boil. If it boils the coconut milk separates and the sauce becomes grainy. Low heat, constant stirring, three to four minutes. Taste it. The sauce should be sweet, savory, slightly spiced, and bright from the lime. Adjust each element to taste. Set aside to serve at room temperature alongside the grilled chicken.

★ Step 4. Grill over medium-high heat, turning often and basting. This is What Makes the Difference.

Get the grill to medium-high heat. The skewers go on and the smell arrives immediately, the turmeric and coconut milk and spices hitting the heat. Turn the skewers every two minutes. Baste with any remaining marinade after each turn. The coconut milk in the marinade caramelizes fast and will burn rather than caramelize if left on one side too long. Four to six minutes total per skewer, turning and basting throughout, until the chicken is golden and caramelized and slightly charred at the edges. Pull them off the grill while still juicy. Do not wait for complete dryness.

Step 5. Serve immediately with peanut sauce, cucumber relish, and sticky rice.

The skewers come off the grill directly to the plate. Peanut sauce in a small bowl alongside for dipping. Cucumber relish on the table. Sticky rice from the method at /sticky-rice-recipe/. Everything arrives at the same time and is eaten together. The chicken pulled from the skewer, dipped in the peanut sauce, eaten with sticky rice and a bite of the cool cucumber relish. That is the whole experience. That is what the market vendors serve and that is what my mother made. There is a reason it has not changed.

Thai Chicken Satay (Satay Gai): A Smell You Never Forget and a Peanut Sauce That Makes It Complete

Susie Thompson

This was a staple in our house from the very beginning, and it has never left. My mother and her sisters made it at home in Thailand and in Maryland, and we found it at every market we ever visited, the smoke rising and the smell of the marinade on the chicken finding you before you ever reached the stall. The peanut sauce was sweet and savory and went perfectly with every bite. There was never a wrong time to have it and there still isn't.

Make this for the people you love. Get the marinade going tonight, let the chicken rest overnight, and grill tomorrow. Put the peanut sauce in a bowl, the cucumber relish alongside, the sticky rice within reach, and watch what happens when the smell comes off the grill. Everyone will come. They always do.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Chicken, Family meal, Snack, Street food,

Cuisine Thai

Servings 4

Calories 320 kcal

Ingredients

  

1x2x3x

• 1 lb chicken breast sliced into thin strips
• 1 cup coconut milk
• 2 tbsp curry powder
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp turmeric powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 2 cloves garlic minced
• 1 tbsp lemongrass finely chopped
• 1 tbsp vegetable oil
• Bamboo skewers soaked in water for 30 minutes

Peanut Sauce:

• 1 cup unsweetened coconut milk
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp red curry paste
• 1 tbsp lime juice
• 1 tsp fish sauce

Instructions

 

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• Prepare the Marinade: In a large bowl, combine coconut milk, curry powder, fish sauce, brown sugar, turmeric, ground coriander, cumin, garlic, lemongrass, and vegetable oil. Mix well to create a smooth marinade. Add the chicken strips, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
• Skewer the Chicken: Remove the marinated chicken from the refrigerator. Thread the chicken strips onto the soaked bamboo skewers. Preheat your grill or grill pan over medium-high heat. Brush the grill with oil to prevent sticking.
• Grill the Satay: Place the skewers on the grill and cook for 3-4 minutes on each side until the chicken is cooked through and has a nice char. Turn occasionally to ensure even cooking. While the chicken is grilling, prepare the peanut sauce.
• Prepare the Peanut Sauce: In a small saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, and fish sauce. Cook over medium heat, stirring continuously until the sauce is smooth and slightly thickened. Adjust the seasoning to taste.
• Serve the Satay: Arrange the grilled chicken satay on a platter and serve with the peanut sauce on the side. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy your Thai Chicken Satay with jasmine rice or cucumber salad.

For the Peanut Sauce:

• Mix Ingredients: In a saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, lime juice, curry powder, and red pepper flakes. Cook over medium heat, stirring constantly until smooth and heated through.

For the Cucumber Salad:

• Combine Ingredients:In a bowl, mix together the sliced cucumber, red onion, rice vinegar, sugar, and salt. Let it sit for at least 10 minutes to marinate. Stir in the chopped cilantro just before serving.

Notes

Marinate overnight. Two hours produces good satay. Overnight produces the satay that tastes the way it does at the market vendor’s stall, where the chicken has been sitting in the spiced coconut milk marinade since before the day began. The coconut milk tenderizes the chicken, the turmeric and lemongrass and galangal penetrate all the way through, and the result is chicken that tastes of the marinade in every bite rather than only at the surface. Make the marinade tonight. Thread the skewers in the morning. The grill does the rest.

Turn the skewers every two minutes and baste after every turn. This is the instruction that produces caramelized, golden satay rather than chicken that is charred on one side and pale on the other. The coconut milk and sugar in the marinade caramelize fast over direct heat. Frequent turning keeps the caramelization even. Basting with the remaining marinade adds another layer of flavor and another layer of caramelization with each turn. Keep the marinade nearby. Keep the brush ready.

The peanut sauce should not be rushed or boiled. Low heat, constant stirring, three to four minutes until smooth and glossy. A boiled peanut sauce separates and becomes grainy. A properly made peanut sauce is smooth and pourable and slightly glossy, sweet and savory and bright from the lime. Taste it before it goes to the table. It should taste like what you want to dip the chicken into. If it does not, adjust it until it does.

The cucumber relish alongside is not optional. It is the cool, slightly sour counterpoint that the warm, rich satay and peanut sauce need. My mother always put it on the table. The market vendors always include it. There is a reason it has always been part of this dish.

Nutrition

Serving: 2-3Calories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 720mgFiber: 2gSugar: 6g

Keyword Chicken satay grilled chicken

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LET’S GET THIS RIGHT

Why is my Thai chicken satay dry instead of juicy?

The chicken was overcooked, or breast meat was used instead of thigh. Thigh meat has enough fat to stay moist through four to six minutes of grilling. Breast meat tightens quickly at high heat and dries out before it has time to caramelize properly. Use thighs, cut them thin, and pull the skewers off the grill while the chicken is still slightly yielding when pressed. It will continue to cook from the residual heat of the skewer.

Why is my satay not caramelizing properly?

The grill is not hot enough, or the chicken is not being turned frequently enough. Caramelization requires both the sugar from the marinade and sufficient heat to trigger it on contact. A cool grill produces chicken that dries out before it caramelizes. Infrequent turning allows one side to burn while the other stays pale. Medium-high heat, turning every two minutes, basting with the remaining marinade after each turn.

Can I cook Thai chicken satay in the oven or on a stovetop grill pan?

Yes. An oven broiler on its highest setting with the skewers on a wire rack four inches from the heat, turned once at the halfway point, produces a good result. A stovetop grill pan on high heat also works and produces grill marks. Neither replicates the charcoal smoke of the outdoor grill version, but both produce correctly caramelized, properly cooked satay. The peanut sauce and cucumber relish make it complete regardless of how the chicken was cooked.

How do I make the peanut sauce the right consistency?

The peanut sauce should be pourable but not watery, thick enough to coat the back of a spoon but thin enough to drizzle easily. If it is too thick, add coconut milk or warm water a tablespoon at a time and stir over low heat until it reaches the right consistency. If it is too thin, continue cooking over low heat, stirring, until it thickens slightly. Taste and adjust the sweetness, saltiness, and lime brightness before it goes to the table.

What is the correct way to eat Thai chicken satay?

Pull the chicken from the skewer with your fingers or a fork. Dip into the peanut sauce. Eat with sticky rice and a bite of the cucumber relish between pieces. The three elements, chicken, peanut sauce, and cucumber relish, are meant to be eaten together rather than separately. The cool relish clears the richness of the peanut sauce. The sticky rice absorbs the sauce and the juices from the chicken. The whole experience is the dish.

FLAVOR PROFILE

The smell arrives before anything else. The marinade hitting the hot grill, the turmeric and coconut milk and lemongrass and galangal releasing into the smoke, carrying across the yard or the kitchen or the market to wherever you are standing. It is a specific smell. A warm smell. The kind that makes people stop what they are doing.

The chicken comes off the grill golden and slightly caramelized, the edges where it was thinnest darkened to a gentle char. The turmeric gives it a warm yellow color. The coconut milk has basted it from within the marinade and the surface glistens slightly.

The first bite is savory and warm, the spices present in every part of the meat, the coconut milk having carried them all the way through during the overnight marinate. Then the peanut sauce, sweet and savory and slightly spiced, coating the chicken in something rich and complementary. Then the cucumber relish, cool and slightly sour, cutting through the richness and resetting the palate for the next piece.

The sticky rice absorbs everything. The whole table smells of the marinade and the grill. There was never a wrong time to have this. My mother knew that. The street vendors knew that. It is still true.

SUSIE’S KITCHEN NOTES

The turmeric in the marinade will stain everything it touches. Bowls, cutting boards, hands, clothing, counter surfaces. Wear gloves when mixing the marinade. Use bowls and cutting boards you do not mind staining. The staining is the sign that the turmeric is present and doing its job, coloring the chicken the warm yellow that is the visual signature of Thai satay. Accept the staining as the cost of the color.

Lemongrass for the marinade should be minced very finely, almost to a paste. Pieces of lemongrass in a marinade that have not been minced finely enough will be present as fibrous threads in the finished chicken rather than as integrated flavor. The lower three to four inches of the stalk, the pale and tender portion, is what is used. Peel away the tough outer layers until the soft inner stalk is exposed. Then mince. The finer the mince, the more completely the lemongrass flavor integrates into the marinade.

My mother and her sisters made satay over a small charcoal grill similar to the one used for Moo Ping. The same coals, the same steady turning, the same smoke finding everyone in the vicinity before the chicken was done. If you are making both satay and Moo Ping for the same meal, as you absolutely should consider, the same charcoal grill handles both and the two dishes together make a spread that any Thai market would recognize.

The peanut sauce improves slightly after sitting for ten minutes, as the flavors settle together. Make it before the chicken goes on the grill and let it sit at room temperature while the satay cooks. By the time the chicken is done, the sauce will be exactly right. Do not refrigerate it before serving, cold peanut sauce thickens and loses its pourable quality. Room temperature is correct.

PAIRING SUGGESTIONS

Thai chicken satay is made for a spread, for a table where everyone reaches in and the food keeps coming. The sticky rice from is the necessary companion, always there. The Moo Ping belongs at the same table, both of them grilled, both of them marinated, both of them built on the same charcoal grill and eating wonderfully alongside each other. The Thai fish sauce chicken wings are the third grilled dish that completes the spread, all three of them made for the same kind of outdoor table and the same kind of gathering. For the relish and dipping options, the cucumber relish from the satay plate and the Nam Prik Pao together give the table two directions of dipping, cool and sweet or smoky and spiced. And for the drink that closes a meal of grilled, spiced, smoky food, the Thai iced tea is cold and sweet and always correct. My mother made satay at home and we found it at every market. There was never a wrong time to have it. There still isn’t.

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