Name: Thai-style Chicken Satay
Prep time: 5 min
Cook time: 10 min
Total time: 135 min
Ingredients: 1 can (15 oz) Coconut milk (premium, ultra-thick brands work less well); 1 squeeze Gourmet Garden garlic paste (or 2 cloves fresh garlic, minced); 2 tbsp Curry powder; 1 tbsp Brown sugar (optional); 2-3 lb boneless, skinless chicken thighs (or breasts, sliced thinly across the grain); 1 recipe Thai-Style Peanut Sauce

Skip to Turbo Method, Tips, and Substitutions

Thai-style Chicken Satay

Course: Dinner, Picnic

Cuisine: Asian Fusion, Thai

Keyword: chicken, coconut, curry

Prep Time: 5

Cook Time: 10

Marinating Time: 2

Total Time: 2 15

Servings: as an appetizer, 4 for entree

Calories: 197kcal

This tasty satay gets inhaled in our house — and it's so easy to multiply, it's a great option for summer entertaining. But make sure to make an extra batch or two or it may disappear before you get to eat any! Adapted from the New York Cookbook.

Print Recipe

Equipment

Grill or oven
10-12 bamboo or metal skewers
Non-reactive bowl or container, or large gallon-sized resealable plastic bag
Jelly roll pan, if grilling Some commercial chicken has been injected with broth and will release the broth when baked, so you will want a tray with sides. Lining with aluminum foil will help with clean-up.

Ingredients

Marinade

1 can (15 oz) Coconut milk premium, ultra-thick brands work less well
1 squeeze Gourmet Garden garlic paste or 2 cloves fresh garlic, minced
2 tbsp Curry powder
1 tbsp Brown sugar optional

Chicken

2-3 lb boneless, skinless chicken thighs or breasts, sliced thinly across the grain
1 recipe Thai-Style Peanut Sauce

Instructions

In a large, non-reactive container or resealable plastic bag, thoroughly combine coconut milk, garlic, curry powder, and brown sugar.
Add chicken and mix well so that all sides of the meat is coated. Cover and marinate in refrigerator for at least 1 hour or overnight. The longer it marinates, the more the flavor will seep into the chicken.
If broiling in an oven, skewers are not necessary. If using bamboo skewers, make sure to soak them in water for 5-10 minutes to keep them from burning. Skewer chicken, if desired, and spread in a single layer on a foil-lined jelly roll pan or grill.
To grill: Pre-heat grill and grill for about 3 minutes per side, or until chicken is cooked through.
To broil: Pre-heat oven and place skewers or chicken slices in a single layer on a cookie sheet and broil on high for about 3 minutes per side, or until chicken is cooked through.
Rest for 5 minutes before serving with Thai-Inspired Peanut Sauce.

Inspired by: Dhanit’s Chicken Sate, from the New York Cookbook and https://www.simplyrecipes.com/recipes/grilled_chicken_satay_with_peanut_sauce/

Turbo Instructions :

In a bowl or bag, combine all marinade ingredients. Add chicken and marinate at least 1 hour or overnight. Skewer if cooking on grill. Spread chicken (with or without skewers) in a single layer on the grill or on a foil-lined jelly roll pan if broiling. Grill or broil on high for 3 minutes per side. Serve with Thai-Inspired Peanut Sauce.

Nutrition

Turbo Method, Tips, and Substitutions

Turbo MethodTipsSubstitutions

Nothing matches the smoky flavor or clean-up ease of outdoor grilling. But if you’re broiling at home, lining the baking sheet with aluminum foil with speed up clean-up. Note: some chickens will release liquid while baking; if this happens, add a few extra minutes of cooking time to dry out and brown the satay.

Dhanit’s original recipe calls for regular granulated (white) sugar instead of brown, 2 cloves of garlic instead of garlic puree, and uses chicken breasts, pounded thin and cut into 1-inch cubes. My family prefers dark meat so we substitute chicken thighs; we have found that slicing the chicken thinly (1/4″ thick or less) is faster than pounding and allows the chick to cook more quickly and evenly than cubes.

Thai-Inspired Chicken Satay