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Thai · Dinner

Thai Chicken Satay

Non-vegEasy

Diet: Non-veg · High-protein

Thai Chicken Satay is a Thai dish. Keep chicken strips similar in thickness for even cooking.

Prep
20 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Thai Chicken Satay. The photo includes a side salad not included in this recipe.
The photo includes a side salad not included in this recipe. Representative photograph of Thai Chicken Satay. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Sauce

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; grill or oven broiler; tongs; skewers; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 600 g chicken thighs, sliced, 150 ml coconut milk, 15 g curry powder, 15 g sugar, 15 ml soy sauce; refrigerate 1 hour. Soak 8 bamboo skewers, 1000 ml water for soaking in its water for 30 minutes.

Sauce · About 5 min

  1. Simmer 120 g peanut butter, 150 ml coconut milk, 20 g red curry paste, 20 ml lime juice, 15 g sugar gently 5 minutes, stirring.

Grill · About 15 min

  1. Thread chicken onto drained skewers. Grill over medium heat 10–15 minutes, turning, until 74°C / 165°F. Serve with sauce.

    Check: Look for this result: 74°C / 165°F.

Tips

  • Keep chicken strips similar in thickness for even cooking.
  • Judge Thai Chicken Satay by the texture and doneness signs in its steps. Your pan and heat affect how long Thai Chicken Satay takes to cook.

Substitutions

  • Use metal skewers without soaking.

Storage

  • Get perishable Thai Chicken Satay into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Thai Chicken Satay within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Thai Chicken Satay to 74°C / 165°F, stirring or turning it for even heating. When Thai Chicken Satay is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Thai Chicken Satay includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Thai Chicken Satay becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Thai Chicken Satay one day ahead. For Thai Chicken Satay, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Chicken Satay on the day of serving.

FAQ

What matters most when making Thai Chicken Satay?

Keep chicken strips similar in thickness for even cooking.

What can I substitute in Thai Chicken Satay?

Use metal skewers without soaking.

Can I prepare Thai Chicken Satay ahead?

Prepare the measured ingredients for Thai Chicken Satay one day ahead. For Thai Chicken Satay, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Chicken Satay on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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