Thai chicken satay can be eaten as a meal too! For a complete Thai satay experience, you’ll need to make this delicious Thai cucumber salad for satay and the 5-minute authentic Thai satay sauce. 
What Is Thai Chicken Satay?
Thai chicken satay is a popular Thai street food using thinly sliced meat like chicken, pork, or beef grilled on hot charcoal and served with peanut dipping sauce. The meat is marinated in coconut milk, turmeric, and spices and is then threaded through bamboo skewers before grilling. It's a delicious way to cook and eat meat!Why This Recipe Works
- Grilled chicken satay is a perfect summer food used as a delectable appetizer.
- Satay can be prepared ahead of time for your large gatherings or BBQs.
- It doesn’t take very long to cook! Since the chicken breast is sliced long and thin, it requires very little time to cook.
- This authentic chicken satay recipe is quick and easy to put together; the marinating sauce can be put together in less than 10 minutes.
What Goes Into Making Authentic Thai Chicken Satay
Below are the ingredients you’ll need to make an authentic Thai chicken satay recipe. Not all the ingredients are listed, only a few essential ones that may need a little explanation and find possible substitutes.
- Turmeric. Turmeric is a key ingredient for a satay recipe. It gives the meat the signature yellow/orange color you see in Satay recipes. Use fresh herbs if you can find them, but the turmeric powder is perfectly fine!
- White peppercorn. I used whole white peppercorns and ground them to powder in a spice grinder. But you can use store-bought white pepper powder too. Use ground black pepper as a substitute if you can't find white pepper.
- Coriander powder. Coriander seeds are easily found in the spice section of most Asian markets or your favorite spice shops. The coriander powder is more common and can be found in your local grocers.
- Cumin powder. Cumin powder adds a nice citrusy with an earthy and warm flavor to your recipes. Cumin seeds are fresher and more fragrant; use seeds if possible, but the cumin powder works perfectly well.
- Salt. I recommend using kosher or Himalayan fine grain salt. Using the salt is essential if you make the curry paste in a mortar and pestle. It helps break down the oil of the peppers and makes it easier to crush them into a fine paste.
How To Make Authentic Thai Chicken Satay Recipe
- Cut the chicken into small cubes, around ½ inches thick and 3-4 inches long. Mix all the ingredients, add the chicken and let it sit and marinate for 1-12 hours.
- Soak the bamboo sticks in water for at least 30 minutes before using them to help prevent burning on the grill.
- Thread the meat on the skewers, and save the marinating sauce from brushing on when flipping the meat on the grill.
- Have a grilling set ready on the side. These are must-haves to help with the ease of grilling; tong, grilling brush, a small bowl of oil, paper towels, and a plate for the finished skewers.
- Lightly brush some cooking oil on the meat before placing it on the grill to help prevent the meat from burning and sticking to the grates.
- Cook the meat for 3-4 minutes on each side or until the chicken is done. Brush on the marinating sauce before flipping over for extra seasoning. Be careful not to cook too long, or the meat will burn and dry. Serve warm with Thai cucumber salad for satay and the 5-minute authentic Thai satay sauce. Enjoy!
A Few Helpful Kitchen Notes
- Use spraying oil to spray the grates of the grill before turning it on to help the meat not stick to the grates.
- The longer you marinate your chicken in the creamy coconut sauce, the better your satay will taste.
- You can marinate it for up to 12 hours overnight in the refrigerator.
- For an even quicker version, use curry powder instead of all the different spices listed here, and you’ll also have a delicious satay recipe!
- If you don’t have time, here’s my kitchen trick you’ll love. Marinate the meat at room temperature for at least 30 minutes. With kitchen gloves on, massage the meat a couple of times in the sauce to help tenderize and allows the sauce to seep into the meat fiber quicker. Try it!
FAQs
What does satay mean in Thai?
Satay in Thai refers to how the thinly sliced pieces of meat are cooked on skewers and served with some kind of spicy peanut dipping sauce. The meat is typically pork, chicken, or beef and marinated with coconut milk, turmeric, and spices.What is chicken satay made of?
There are many ways to make chicken satay. It’s different from chef to chef and culture to culture. Thai chicken satay uses fragrant spices like turmeric, cumin, coriander, and white pepper, combined with creamy coconut milk, oil sugar, and fish sauce. My recipes call for something a little extra- sweetened condensed milk. I mean, need I say more? (;What is peanut sauce called in Thai?
The spicy peanut dipping sauce typically served with chicken satay is called “Nam Jim Satae.” Nam Jim means dipping sauce.What's the Origin of Chicken Satay?
Satay originated from Indonesia, and it has been modified and adjusted to fit many cultures around Southeast Asia. Satay has been translated from the Malay word, Satai, Sate, and in Thailand and the US now, it’s called “Satay.” Source
More Thai Recipes You'll Love
- Thai cucumber salad for satay
- 5-minute authentic Thai satay sauce.
- Nam Tok beef waterfall salad
- The best crying tiger recipe
- Nam Jim Jaew without sugar
- Easy Thai beef salad recipe
- Thai glass noodles salad with shrimp
Easy Chicken Satay Recipe
- Total Time: 18 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This easy authentic Thai chicken satay recipe is a great summer appetizer to whip up together for a quick and delicious meal. Using fragrant spices and coconut milk to marinate the meat helps bring all the exotic flavors together, making this Thai chicken satay recipe extra delicious!
Ingredients
Scale
- 1 pound chicken meat, cut into ½ inch thick and 3-4 inches long
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon palm sugar shaved
- 1 teaspoon salt
- ½-1 teaspoon ground white pepper (as preferred)
- ¼ cup sweetened condensed milk
- ¼ cup coconut milk
- 1 tablespoon vegetable oil
- 10-12 bamboo skewers, soak in water for at least 30 minutes
Instructions
- Cut the chicken into small cubes, around ½ inches thick and 3-4 inches long. Mix all the ingredients, add the chicken and let it sit and marinate for 1-12 hours.
- Soak the bamboo sticks in water for at least 30 minutes before using them to help prevent burning on the grill.
- Thread the meat on the skewers, and save the marinating sauce from brushing on when flipping the meat on the grill.
- Have a grilling set ready on the side. These are must-haves to help with the ease of grilling; tong, grilling brush, a small bowl of oil, paper towels, and a plate for the finished skewers.
- Lightly brush some cooking oil on the meat before placing it on the grill to help prevent the meat from burning and sticking to the grates.
- Cook the meat for 3-4 minutes on each side or until the chicken is done. Brush on the marinating sauce before flipping over for extra seasoning. Be careful not to cook too long, or the meat will burn and dry. Serve warm with Thai cucumber salad for satay and the 5-minute authentic Thai satay sauce. Enjoy!
Notes
- Use spraying oil to spray the grates of the grill before turning it on to help the meat not stick to the grates.
- The longer you marinate your chicken in the creamy coconut sauce, the better your satay will taste.
- You can marinate it for up to 12 hours overnight in the refrigerator.
- For an even quicker version, use curry powder instead of all the different spices listed here, and you’ll also have a delicious satay recipe!
- If you don’t have time, here’s my kitchen trick you’ll love. Marinate the meat at room temperature for at least 30 minutes. With kitchen gloves on, massage the meat a couple of times in the sauce to help tenderize and allows the sauce to seep into the meat fiber quicker. Try it!
- Prep Time: 10
- Cook Time: 8
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Suwanee says
I'm so happy to hear this! Thank you for the kind words and I'm happy everyone loved it. (:
Adriana says
Everyone loved this recipe and was surprised by the tenderness of the chicken and the wonderful flavors of the of the satay dip! Thank you Suwanee. I am so happy to have this wonderful recipe to make anytime. Ps satay dip is amazing and rivals any restaurant version by far!
Suwanee says
Hi Tina,
You can substitute the sweetened condensed milk with coconut milk or cream with 2-3 tablespoons of honey or agave. So the total amount for the coconut milk for the recipe would be 1/2 cup. Add more or less sweetener as needed for your preferred tastebud. Hope that works. Please let me know. Thanks! (:
Tina Warran says
Hi, Suwanee,
All your recipes look like I want to make them love Thai.
Can you advise, How essential is the sweetened condensed milk
In your recipe for Easy Satay Chicken, Dairy intolerance is my cross to bear, but love to find alternative or omit it if able.
Can you advise.
T
Cassie T. says
This chicken is so flavorful! I made it along with the satay sauce and cucumber salad recipes, and my kids were literally licking their plates. This is a new favorite that has earned a place in our regular meal plan rotation! Thank you Suwanee!!
Kim says
I love ordering chicken satay when we're out to eat, so I was so happy to find this recipe. I marinated for 24 hours and it turned out so flavorful! The slightly sweet marinated chicken paired perfectly with Suwanee's spicy 5 minute authentic Thai satay sauce. This one will stay in our grilling rotation. Easy to prep a day ahead then grill just a few minutes before you're ready to eat.
Suwanee says
Thank you so much Charis for making this satay recipe! Happy grilling!!
Suwanee says
Thank you so much for making my Chicken Satay Recipe! I'm so delighted it turned out so well for you! (:
Easyladys.Com says
Omg ?? Love love love this recipe. Made it tonight. So delicious. I ve frozen the leftover sauce. Hoping it freezing well. Thanks so much
Charis says
This dish was the first I made from Suwanee's wonderful website. Yumm! It was perfect for our late summer barbecue. I'm looking forward to serving it again next summer.
Suwanee says
And Leslie, I added all the ingredients, palm sugar included, (Minus the chicken) together in step 1 under the Instructions tab. Please let me know if you have further questions!
Suwanee says
Hi Leslie, you can substitute brown sugar for the shaved palm sugar, palm sugar is not as sweet though, so use a tiny bit less if you prefer less sweet. AND Thank you for pointing out that I forgot to add that to the ingredient section of the blog! I'm still trying to figure out this whole food blogging thing and I appreciate you pointing that out for me! Have a wonderful day!
Leslie says
Is there a substitute for the shaved palm sugar? And either yes or no, when is it added to the recipe and how much? I think I’ve read over the recipe a couple of times and maybe I’m just missing it. ??♀️ lol
Suwanee says
That's the best news I heard all day Rollene! Thank you for sharing and even more delighted that it turned out so well for you and your daughter!
Rollene Storms says
My daughter made this for us last night. Super delicious!!!!!!!!!!!!!!!!!! Thanks for sharing it.