Thai chicken satay, or Gai Satay (ไก่สะเต๊ะ), is made with thin strips of chicken marinated in coconut milk, turmeric, coriander, cumin, and white pepper, then threaded onto skewers and grilled until lightly charred.
In Thailand, satay is typically served with a rich peanut dipping sauce and Ajad, a sweet and tangy cucumber relish.
Chicken is just one way to make satay. Try my Thai Pork Satay for a more traditional pork version, or Tofu Satay for a meatless option.
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What Is Thai Satay?
Thai satay, or สะเต๊ะ (satay), is commonly made with pork or chicken seasoned with turmeric and warm spices, grilled on bamboo skewers, and served with peanut sauce and Ajad, a sweet-sour cucumber relish.
The turmeric gives Thai satay its familiar golden color, while coriander, cumin, coconut milk, and white pepper give the meat its warm, fragrant flavor.
Key Ingredients
Here's what you'll need. Exact measurements are in the recipe card below.
- Chicken: Boneless chicken thighs stay especially juicy on the grill, although breast works too.
- Coconut milk: Adds richness to the marinade and helps carry the spices.
- Turmeric: Gives satay its beautiful golden color and earthy flavor.
- Coriander + cumin: These warm spices are characteristic of Thai-style satay. Learn more about the different Thai spices here.
- White pepper: I prefer white pepper here for its earthy heat, but black pepper works in a pinch.
- Palm sugar: Adds a gentle caramel-like sweetness. Light brown sugar works as a substitute.
- Sweetened condensed milk: Adds mild sweetness and helps the chicken caramelize on the grill. It's also used in some Thai-style satay marinades. For a dairy-free version, use additional coconut milk and a little more palm sugar.
How to Cut Chicken for Satay
- Slice the chicken into long, thin strips, about ½ inch thick and 3–4 inches long. Thin strips cook quickly and give you more surface area for the marinade and those lightly charred edges.
- Thread each strip lengthwise onto a bamboo skewer, folding longer pieces back and forth if needed.
How to Make Chicken Satay
- Slice the chicken. Cut the chicken into long, thin strips, about ½ inch thick and 3–4 inches long. Thin pieces cook quickly and give you more browned, slightly charred edges.
- Marinate. Mix the coconut milk, condensed milk, turmeric, coriander, cumin, white pepper, palm sugar, salt, and oil. Add the chicken and toss well. Cover and refrigerate for at least 1–2 hours or overnight.
- Thread onto skewers. Use metal or bamboo skewers. If using bamboo, soak them in water for about 30 minutes to help prevent burning. Thread the chicken lengthwise onto the skewers, folding longer pieces back and forth as needed.
- Grill. Heat the grill to medium-high. Grill the chicken for a few minutes per side until cooked through and lightly charred around the edges. If the chicken starts to look dry, lightly brush it with coconut milk or oil while grilling.
- Remove and Serve. Remove from the grill and serve hot with Thai peanut sauce and ajad cucumber relish.
A Few Helpful Kitchen Notes
- Slice the chicken thin. Satay should be thin and quick-cooking rather than chunky like kebabs.
- Watch the heat. The sugar in the marinade can burn, so move the skewers to a cooler part of the grill if they're browning too quickly.
- Chicken thighs are more forgiving. Breast works, but thighs stay juicier over high heat.
- Get a little char. Those browned, smoky edges are one of the best parts.
What to Serve With Chicken Satay
- Serve the skewers hot with Thai Peanut Satay Sauce and Thai Cucumber Relish (Ajad).
- The peanut sauce is rich and creamy, while the cool, sweet-and-sour cucumber relish helps balance it.
- For a larger meal, add Jasmine Rice, Thai Fried Rice, or a few other Thai dishes to share.
FAQs
Yes. Cook the skewers in a hot grill pan or cast-iron skillet with a little oil. You can also broil them, turning once, until browned and cooked through.
Yes. Marinate the chicken overnight, then thread it onto skewers before grilling. You can also assemble the skewers a few hours ahead and keep them covered in the refrigerator.
More Thai Appetizers You'll Love
- Thai Pork Satay - Thai-style grilled pork skewers with a rich homemade peanut sauce.
- Tofu Satay - A baked, vegan version made with coconut milk and warm spices.
- Poh Pia Sod -Thai fresh spring rolls filled with savory pork, tofu, and vegetables.
- Moo Ping (Thai Grilled Pork Skewers) - Sweet and savory Thai pork skewers grilled until caramelized.
Thai Chicken Satay Recipe (Gai Satay)
- Total Time: 30 minutes
- Yield: 8-10 skewers 1x
- Diet: Gluten Free
Description
Thai chicken satay, or Gai Satay (ไก่สะเต๊ะ), is made with thin strips of chicken marinated in coconut milk, turmeric, coriander, cumin, and white pepper, then threaded onto skewers and grilled until lightly charred.
Ingredients
- 1 pound boneless, skinless chicken thighs or chicken breast
- ¼ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- 1 tablespoon palm sugar
- ½ teaspoon salt
- 1 tablespoon neutral oil
- Bamboo skewers
- Coconut milk, for brushing
Instructions
- Slice the chicken. Cut the chicken into long, thin strips, about ½ inch thick and 3–4 inches long. Thin pieces cook quickly and give you more browned, slightly charred edges.
- Marinate. Mix the coconut milk, condensed milk, turmeric, coriander, cumin, white pepper, palm sugar, salt, and oil. Add the chicken and toss well. Cover and refrigerate for at least 1–2 hours or overnight.
- Thread onto skewers. Use metal or bamboo skewers. If using bamboo, soak them in water for about 30 minutes to help prevent burning. Thread the chicken lengthwise onto the skewers, folding longer pieces back and forth as needed.
- Grill. Heat the grill to medium-high. Grill the chicken for a few minutes per side until cooked through and lightly charred around the edges. If the chicken starts to look dry, lightly brush it with coconut milk or oil while grilling.
- Remove and Serve. Remove from the grill and serve hot with Thai peanut sauce and ajad cucumber relish.
Notes
- Helpful grilling tools. Have grilling set up nearby, a plate, tongs, paper towels, oil and a grilling brush are helpful for grilling.
- Slice the chicken thin. Satay should be thin and quick-cooking rather than chunky like kebabs.
- Watch the heat. The sugar in the marinade can burn, so move the skewers to a cooler part of the grill if they're browning too quickly.
- Chicken thighs are more forgiving. Breast works, but thighs stay juicier over high heat.
- Get a little char. Those browned, smoky edges are one of the best parts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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.