Thai Chicken Satay Skewers
30 min
|
easy
|
lactose-free
Recipe by Eunice
Introduction
Thai chicken satay is a street-food classic that hits hard: coconut milk, soy and fish sauce with curry, turmeric, garlic and ginger make thigh meat outrageously juicy and fragrant, with charry edges.
I grill them hot and fast for backyard cookouts or weeknight snacking, and they play nice with a crisp cucumber salad or a quick peanut dip.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Chicken Satay:
- 1½ lb boneless, skinless chicken thigh, sliced into strips boneless, skinless chicken thighs 1.5 lb
- ½ cup unsweetened full-fat coconut milk unsweetened full-fat coconut milk 0.5 cup
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp fish sauce Thai fish sauce 0.5 fl oz
- 1 Tbsp brown sugar brown sugar 0.43 oz
- 1 Tbsp curry powder curry powder 0.21 oz
- 1 tsp turmeric ground turmeric 0.11 oz
- 3 garlic cloves, minced garlic 0.27 head (for garlic cloves)
- 1 Tbsp fresh ginger root, grated fresh ginger root 0.21 oz
- bamboo skewers, soaked for 30 min if grilling wooden skewers 0.08 pack
How to Make Thai Chicken Satay Skewers
-
Soak skewers and mix the marinade
Soak your bamboo skewers in water for 30 minutes so they do not scorch.
Whisk coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, and ginger in a glass bowl until smooth.
Reserve 2 tablespoons of this marinade in a clean cup for basting later so it never touches raw chicken.
-
Slice and marinate the chicken
Slice thighs into even strips about 1 inch wide so they cook at the same pace.
Toss the strips in the marinade, cover, and chill for at least 30 minutes or up to 24 hours for deeper flavor.
If marinating overnight, give it a quick toss once halfway through to keep everything coated.
-
Thread the skewers like a pro
Thread chicken onto skewers in gentle waves so each piece has some surface contact for browning.
Use two parallel skewers per kebab if your strips spin, which makes flipping clean and controlled.
Do not pack the meat too tight or it will steam instead of sear.
-
Preheat and prep the grill or broiler
Heat an outdoor grill to medium-high, about 425 to 450 F, and scrub then oil the grates right before cooking.
No grill, no problem: set your oven rack 6 inches from the broiler and preheat the broiler, then place a wire rack on a sheet pan.
-
Grill and baste
Lay skewers on the hot grill and cook 2 to 3 minutes per side until nicely charred at the edges.
Brush with the reserved clean marinade during the last minute on each side for a glossy, flavorful finish.
Cook to 165 F internal temperature; move to a cooler zone if flare-ups start acting wild.
-
Rest and serve
Transfer skewers to a plate and rest 3 to 5 minutes so the juices settle instead of running all over your cutting board.
Finish with a squeeze of lime and a sprinkle of cilantro if you like, and serve hot with cucumber slices or peanut sauce on the side.
Substitutions
- Use tamari or coconut aminos instead of soy sauce
- Tamari keeps the same savory depth with less or no gluten, while coconut aminos run sweeter and softer, so you may reduce the brown sugar slightly to keep balance.
- Swap fish sauce with anchovy paste plus soy and lime
- Mix 1/2 teaspoon anchovy paste with 1 teaspoon extra soy sauce and a squeeze of lime to mimic the salty, funky brightness of fish sauce without losing umami.
- Trade curry powder for Thai red curry paste
- Use 1 to 1 1/2 tablespoons red curry paste for a bolder, more authentic Thai heat and aromatics, yielding a slightly redder, richer glaze that still loves the turmeric.
Tips
- Partial freeze for clean slicing
- Pop the thighs in the freezer for 15 minutes before cutting so your knife glides and the strips stay uniform.
- Marinate in glass, not plastic
- Turmeric stains and garlic is assertive, so use a glass container or bowl for clean flavor and easy cleanup.
- Oil the meat, not just the grates
- Lightly slick the chicken with neutral oil right before grilling so it releases cleanly and chars instead of tearing.
- Two-zone fire for control
- Set up one hotter side and one cooler side on the grill so you can sear fast, then finish gently without flare-ups bossing you around.
- Thermometer beats guesswork
- Pull the skewers when the thickest piece hits 165 F, which keeps them juicy and avoids the sad, dry chew.
- Breast option needs a tweak
- If you use chicken breast, add 1/4 teaspoon cornstarch to the marinade for a silkier coating and grill 1 to 2 minutes less per side.
Nutrition Facts *
| Energy | 401 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 23 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My skewers burn before the chicken is done. What can I do?
- Soak bamboo skewers for 30 minutes, leave a little skewer overhang off the grill edges, and keep a cooler zone to move them if tips start to darken too fast.
- The chicken sticks to the grill. How do I prevent that?
- Preheat until the grates are ripping hot, brush them clean, oil the grates and the chicken, and do not flip until the first side releases easily.
- Can I cook these indoors without a grill?
- Yes, broil on a rack set over a sheet pan 3 to 4 minutes per side, or use a preheated grill pan on high and cook in batches for the best sear.
- How long should I marinate for the best flavor?
- Thirty minutes gives you solid flavor, but 4 to 12 hours is where the coconut, aromatics, and spices really soak in without turning mushy.
- Why does my chicken taste bland even with marinade?
- Season evenly and do not skimp on salt, keep the strips thin for more surface area, and baste at the end with the reserved clean marinade to lock in that punch.
Serving Suggestions
Cold crunchy cucumber salad with lime and a pinch of sugar is a killer contrast, and a quick peanut sauce on the side gives creamy, salty-sweet backup for dipping.
For a little drama, grill halved limes and brush the skewers with a last hit of coconut milk right off the heat, then shower with roasted crushed peanuts for snap and swagger.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
