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These chicken satay skewers are the appetizer that turns your backyard into a Bangkok night market – smoky, charred, and dripping with a coconut-turmeric marinade that caramelizes into something addictive on the grill. Dunk them in a rich, spicy peanut sauce and try to stop at two.
Chicken Satay Skewers with Peanut Dipping Sauce
Smoky, charred chicken thigh skewers marinated in a coconut-lemongrass-turmeric paste and grilled until caramelized at the edges — served with a rich, slightly spicy peanut dipping sauce that you will want to put on everything. The street food appetizer that turns any backyard into a night market.
Equipment
Ingredients
Chicken Satay
- 2 lb boneless skinless chicken thighs trimmed and sliced into 1-inch wide strips
- 12 piece bamboo skewers soaked in water for 30 minutes
- 1 tbsp neutral oil for grilling
Satay Marinade
- 3 tbsp coconut milk full-fat, well-stirred
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh ginger grated
- 2 piece garlic cloves grated
- 1 piece lemongrass stalk bottom 4 inches, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp white pepper
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter natural, no sugar added
- 3 tbsp coconut milk
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sriracha more to taste
- 1 tsp toasted sesame oil
- 1 piece garlic clove grated
- 2 tbsp warm water to thin as needed
Garnish
- fresh cilantro roughly chopped
- crushed roasted peanuts
- lime wedges
- sliced Thai chili optional
- cucumber slices for serving alongside
Instructions
- Make the marinade: Whisk together coconut milk, soy sauce, fish sauce, brown sugar, grated ginger, grated garlic, minced lemongrass, turmeric, coriander, cumin, and white pepper in a large bowl until combined. The marinade should be fragrant and golden.
- Slice the chicken thighs lengthwise into 1-inch wide strips. Add to the marinade and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours. The longer it sits, the deeper the flavor penetrates. While the chicken marinates, soak the bamboo skewers in water for 30 minutes so they don’t burn on the grill.
- Thread the chicken strips onto the soaked skewers, weaving the skewer through each strip in 2-3 places so the meat lays flat and stays secure. Leave about 2 inches of exposed skewer at the bottom as a handle. You should get 12 skewers.
- Make the peanut sauce: Combine peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, sriracha, sesame oil, and grated garlic in a bowl. Whisk until smooth. Add warm water a tablespoon at a time until the sauce reaches a thick but pourable consistency — it should coat the back of a spoon but drip slowly off. Taste and adjust salt, lime, or sriracha. Transfer to a dipping bowl.
- Grill the skewers: Heat a grill, grill pan, or cast iron skillet over high heat. Brush the grates lightly with neutral oil. Lay the skewers across the heat and cook for 3-4 minutes per side until the chicken is charred at the edges, caramelized from the marinade sugars, and cooked through (internal temp 165°F). The turmeric in the marinade creates a gorgeous golden color as it chars.
- Plate immediately: Arrange the skewers on a platter or wooden board. Sprinkle with crushed roasted peanuts, chopped cilantro, and sliced Thai chili if using. Serve with the peanut dipping sauce, lime wedges, and cool cucumber slices on the side. Let people grab skewers and dunk — this is hands-on, no-fork-needed eating.
Notes
Why chicken thighs and not breast: Thighs have more fat and connective tissue, which means they stay juicy and tender on high heat. Breast dries out fast over a grill and turns chewy on a skewer. Thighs are the move for satay — every street vendor in Bangkok uses them.
The lemongrass makes the difference: Fresh lemongrass in the marinade gives this an authentic Southeast Asian flavor that dried lemongrass or lemongrass paste cannot replicate. Find it at any Asian grocery. Use only the bottom 4 inches — peel away the tough outer layers and mince the tender core.
No grill? No problem: A cast iron grill pan over high heat or even the oven broiler set to high (4 inches from the element, 4 minutes per side) both produce excellent charred skewers. The key is high, direct heat.
Make ahead strategy: Marinate the chicken and make the peanut sauce up to a day ahead. Thread the skewers the morning of. The actual grilling takes 8 minutes — this is a party appetizer that is 90% prep and 10% cooking.
Scale for a party: This recipe doubles and triples easily. For a crowd, grill all the skewers, arrange on a large platter, and set out multiple bowls of peanut sauce. They disappear fast — plan on 2-3 skewers per person minimum.
ALLERGEN INFORMATION: Contains peanuts, soy (soy sauce), fish (fish sauce), coconut, and sesame. Naturally gluten-free — verify soy sauce is gluten-free or use tamari. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 340kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 6gCholesterol: 130mgSodium: 680mgFiber: 2gSugar: 7g
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