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Thai Chicken Satay with Coconut Marinade and Peanut Sauce Recipe

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3.9 from 63 reviews

Delicious and aromatic Thai Chicken Satay featuring tender marinated chicken thighs grilled to perfection, served with a tangy cucumber relish and creamy Thai peanut sauce. This recipe combines a rich blend of spices and coconut milk for authentic Southeast Asian flavors in a quick and easy stovetop preparation.

Ingredients

Chicken Marinade

  • 2 lbs chicken thighs (boneless skinless, cut into 1-2 inch strips)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (finely minced)
  • 1 teaspoon ginger (grated)
  • 2 tablespoons soy sauce
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon white pepper
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 1/3 cup coconut milk (full fat)

Cucumber Relish

  • 1 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cucumber (thinly sliced)
  • 1/2 carrot (peeled and julienned)
  • 1 shallot (thinly sliced)
  • 1 Thai chili (chopped)

To Serve

  • Thai peanut sauce
  • Lime wedges
  • Cilantro

Instructions

  1. Marinate the chicken: In a large mixing bowl, combine vegetable oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, cinnamon, white pepper, salt, brown sugar, and coconut milk. Mix thoroughly to coat the chicken strips evenly. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
  2. Prepare the skewers: Soak wooden skewers in water for 30 minutes while the chicken marinates to prevent burning. Thread the marinated chicken pieces onto the skewers and set aside.
  3. Make the cucumber relish (optional): In a small bowl, dissolve sugar and salt in white vinegar. Add thinly sliced cucumber, julienned carrot, sliced shallot, and chopped Thai chili. Toss gently and set aside to let flavors meld.
  4. Cook the chicken skewers: Heat vegetable oil in a cast iron skillet over medium-high heat until hot. Cook the chicken skewers in batches, ensuring not to crowd the pan. Sear for 2-3 minutes per side until chicken is golden brown, slightly charred, and fully cooked through.
  5. Serve: Plate the hot chicken satay skewers with Thai peanut sauce, lime wedges for squeezing, fresh cilantro, and a side of cucumber relish. Enjoy this flavorful appetizer or main dish!

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Soaking wooden skewers prevents them from burning during cooking.
  • If you prefer, the chicken can also be grilled instead of pan-fried for smokier flavor.
  • Adjust chili powder and fresh chili quantity to your desired spice level.
  • The cucumber relish adds a refreshing contrast but can be omitted if preferred.

Find it online: https://justsosavory.com/thai-chicken-satay-with-coconut-marinade-and-peanut-sauce-recipe/