Thai Chicken Satay Skewers

Prep Time	Cook Time	Total Time
25 min	12 min	37 min

Introduction

These Thai chicken satay skewers are juicy, flavorful, and packed with warm spices plus creamy coconut milk in every bite.

They’re perfect for weeknight dinners, easy entertaining, or a fun appetizer night with friends.

A simple marinade of coconut milk, curry powder, turmeric, garlic, and ginger gives the chicken rich restaurant-style flavor with hardly any work.

How to Make Thai Chicken Satay Skewers

Prep mode (keeps screen active)

Slice the chicken

Pat the chicken thighs dry with paper towels, then slice them into even, thin strips about 1 inch wide.
Make the coconut curry marinade

In a medium bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, curry powder, and turmeric.
Stir in the minced garlic and grated ginger until the marinade looks smooth and well combined.

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Marinate the chicken

Add the chicken strips to the bowl and toss until every piece is well coated in the marinade.
Cover and chill for at least 30 minutes, or up to 24 hours for deeper flavor.
Soak the bamboo skewers

While the chicken marinates, place the bamboo skewers in a shallow dish of water and soak for at least 30 minutes.
Thread the chicken onto skewers

Remove the chicken from the fridge and thread the strips onto the soaked skewers, weaving them in a loose S shape.
Gently pack the strips together so they do not dry out on the grill or under the broiler.

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Preheat your grill or broiler

Preheat an outdoor grill to medium high heat, around 400°F, and oil the grates lightly to prevent sticking.
Alternatively, preheat the broiler and line a sheet pan with foil, then set a rack over the pan.
Cook the chicken satay

Grill the skewers for about 4 to 6 minutes per side, turning once, until the chicken is cooked through.
If broiling, place the skewers about 6 inches from the heat and cook, turning once, until nicely browned and done.
Rest and serve

Transfer the cooked skewers to a platter and let them rest for 5 minutes so the juices settle.
Serve hot with lime wedges, fresh herbs, and your favorite peanut sauce or sweet chili sauce on the side.

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Substitutions

Use chicken breast instead of chicken thighs: Chicken breast works well here if you prefer leaner meat, but slice it a little thicker to prevent dryness. Do not overcook, and keep an eye on the color so it stays tender and slightly juicy.
Swap brown sugar with honey or coconut sugar: Honey adds a floral sweetness, while coconut sugar brings a deeper caramel note that pairs beautifully with the curry. Use the same amount and make sure it dissolves fully in the marinade.
Replace fish sauce with more soy sauce and a squeeze of lime: If you avoid fish sauce, double the soy sauce and add fresh lime juice for a salty, tangy balance. The flavor will be less funky but still savory and bright enough for classic satay vibes.

Tips

Cut chicken strips evenly: Try to keep the chicken strips the same width so they cook at the same speed on the grill.
Do not skimp on marinating time: Thirty minutes is the minimum, but a few hours lets the coconut milk tenderize the chicken more deeply. Overnight marinating gives the most flavor, especially from the curry and aromatics.
Oil the grill grates well: Chicken satay can stick easily, so oiling the grates and brushing excess marinade off helps prevent tearing. Use tongs and an oiled paper towel for safe, even coverage.
Use high heat for color: Cooking over medium high heat gives you juicy meat with those little charred edges that taste smoky and slightly sweet.
Let the skewers rest briefly: Resting the chicken for a few minutes keeps the juices inside instead of running onto the plate.

Energy	289	kcal
Protein	34	g
Total Fat	13	g
Carbohydrates	7	g
Dietary Fiber	1	g

FAQ

How do I know when the chicken satay is fully cooked but still juicy?: The safest method is to check that the thickest pieces reach 165°F with an instant read thermometer. Visually, the meat should turn opaque with clear juices and lightly charred edges.
Can I bake these satay skewers instead of grilling?: Yes, place the skewers on a rack set over a foil lined sheet pan and bake at 425°F. Broil for a minute or two at the end for extra browning if needed.
Can I make the chicken satay ahead of time?: You can marinate the chicken up to 24 hours ahead, then thread and grill right before serving. Cooked skewers also reheat well under the broiler or in a hot skillet for quick leftovers.
What should I serve with Thai chicken satay skewers?: They are great with jasmine rice, cucumber salad, or a crunchy slaw to balance the rich, fragrant meat. A simple peanut dipping sauce or sweet chili sauce also makes every bite feel extra special.

Serving Suggestions

Thai chicken satay skewers bring restaurant style flavor to your table with just a handful of pantry staples.

Try serving them family style with warm rice, crunchy vegetables, and plenty of dipping sauces for a relaxed, fun meal.

More pairings:

Reviews

Cynthia Bailey, Ocala: Incredible flavor from the coconut curry marinade, and the chicken stayed so juicy and tender on the grill. Served it with peanut sauce and lime wedges and it disappeared fast. — 5 ★

Eunice: Love hearing that the coconut curry marinade kept the chicken juicy on the grill, Cynthia! Peanut sauce and lime wedges are such a perfect match. 😊
Amy, Lexington, KY: So juicy, bold flavor, kids loved! 😋🔥 — 5 ★

Eunice: Happy these satay skewers were a hit, Amy! 😊 That coconut curry marinade with chicken thighs really keeps them juicy and flavorful.