Thai Satay

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Aug 18, 2025

This easy Thai Satay recipe makes super-juicy chicken satay skewers + a quick, simple, SUPER-TASTY peanut sauce I’m totally obsessed with 😍

Thai Satay

This Thai satay recipe makes insanely-tender, juicy grilled chicken skewers that soak up all the incredible flavors of the marinade. With my easy peanut sauce recipe, you’ll be licking your plate.

Here’s What You Need

Thai Satay Recipe Ingredients

Here’s what to grab to make these beautiful Thai chicken satay skewers (psst. try my Chicken Tikka recipe for an Indian verskion!):

Boneless skinless chicken breast or thigh: Thighs are a sure bet for juicy cooked chicken results.
Coconut milk: Shake the can well before using (or try homemade coconut milk!).
Soy sauce: Or tamari for gluten-free.
Fish sauce
Brown sugar
Curry powder
Garlic cloves
Turmeric powder: Gives the satay a vibrant yellow color.
Ground coriander
Ground cumin
Cayenne pepper (see cayenne vs chili powder)

Full ingredient quantities are listed in the recipe card at the bottom of the article.

Substitutions and Variations

Check out my swaps and tweaks:

Chicken: Instead of satay chicken, swap in other proteins like beef, pork, shrimp, or tofu. I love my salmon satay recipe as well.
Fish sauce: I love fish sauce in Thai recipes but you can swap in oyster sauce or coconut aminos if that’s what you have.
Brown sugar: Honey, maple syrup, or coconut sugar can be used instead of brown sugar.
Curry powder: You could swap in Thai red curry paste.
For another flavor profile, marinate the chicken skewers in my 4 ingredient teriyaki sauce instead!

Tools to Grab

Mixing bowl: To make the marinade in.
Wooden, bamboo skewers or metal skewers: To thread the chicken onto.

How to Make My Thai Satay Recipe: An Easy Guide

Here are my easy steps to getting the perfect Thai chicken satays:

Marinate the chicken

Mix coconut milk, soy sauce, fish sauce, brown sugar, curry powder, minced garlic, turmeric, coriander, cumin, cayenne, and kosher salt in a bowl.
Add thin chicken strips to the bowl and coat them well with the marinade. Cover the bowl and let it sit in the refrigerator for 1-2 hours to marinate.

Prepare the skewers

Soak wooden skewers in water for about 30 minutes to prevent them from burning during grilling.
Thread the marinated chicken strips onto the soaked skewers, evenly distributing them along the length of the skewers.

Grill the skewers

Preheat your grill or broiler to medium-high heat.
Place the skewers on the grill or under the broiler and cook for approximately 3-4 minutes on each side. Cook until the chicken is fully cooked through and has a slight char on the edges.

Make Ahead and Storage

Store leftover (or meal-prepped) satay in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave before serving.
Here’s how to reheat grilled chicken in the air fryer.

Advance Prep

Get organized and make a batch of marinated chicken to grill another day.
Uncooked chicken satay is good in the freezer for 48 hours or in the freezer for up to 2 months.

How to Serve this Thai Satay Recipe

Serve Thai satay with lots of peanut sauce, cucumber salad (Ajat), jasmine rice, or rice noodles. Fresh lime wedges and chopped cilantro make excellent garnishes.

Here are easy microwave rice and instant pot rice methods that you can use for jasmine or any other long-grain white rice.
A yummy noodle dish like Chili Oil Ramen, Shrimp and Tofu Pad Thai, or Peanut Noodle Salad are other favorite side dishes.
I love to make some fresh Spring Rolls as well, to make the peanut sauce do double duty.

As a great meal-prep protein, I love to add this into a bowl (like my teriyaki bowl recipe) or a big salad (as pictured above!).

3 Common Mistakes When Making Thai Satay

Here are a few typical mistakes that you want to avoid when making these satays:

Overcrowding skewers: Packing chicken too tightly leads to uneven cooking and less char. Leave space between pieces for better caramelization.
Skipping preheat: A cold grill prevents a proper sear and can leave chicken undercooked. Always preheat to medium-high before cooking.
Not soaking skewers: Dry wooden skewers can burn. Soak them in water for at least 30 minutes before threading.

FAQs About Thai Satay

Scrolling through? Here are key take-aways from this article:

How long should I marinate the chicken?

For best results, marinate the chicken for at least 1-2 hours. For a more intense flavour, marinate it overnight in the refrigerator.

Do I have to use wooden skewers?

No, you can use metal skewers if you prefer. Metal skewers do not need to be soaked and can be reused.

Can I cook satay without a grill?

Yes, if you don’t have a grill, you can use a broiler in your oven or a grill pan on the stovetop. Preheat the broiler or grill pan to achieve a similar charred effect.

What should I do if my satay is too dry?

If your satay turns out dry, it is overcooked. To prevent this, cook the chicken over medium-high heat, don’t walk away, and use a meat thermometer to avoid overcooking.

How can I make the satay spicier?

To increase the spiciness, add more cayenne pepper or include fresh chopped chillies in the marinade. You can also serve the satay with a spicy dipping sauce.