Thai Chicken Satay Skewers


August 11, 2012 by Lauren

I love peanuts.  I like them as snacks, I like them blended into things, I like them as butter.  I absolutely ADORE food on sticks.  I decided a few years ago I wanted to tackle satay sauces.  I know that peanut butter can be added to foods with success (and also with failure, but we won’t go there.  THANKS RACHEL RAY FOR YOUR CRAPTASTIC RECIPE.  Peanut butter and spaghetti noodles, I should have known better).  I tried several recipes and they were all…meh.  I stumbled upon a recipe, though, that has all the right components.  It’s a true Thai style satay and has a great asian trinity flavor base to back it up.


Click on any picture below to see them larger and get a play by play (click the picture to close and return):


Thai Chicken Satay Skewers

Inactive Cook Time: 20 minutes – 2 hours
Active Cook Time: 25 minutes
Recipe Adapted from: How Stuff Work’s Satay Recipe
  • 2 pounds boneless, skinless chicken breasts (you can do as little or as much as you’d like here, just make sure you have enough marinade to cover them)
  • 1/3 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 3/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 1 can unsweetened coconut milk
  • 3 tablespoons creamy peanut butter
  • 4 scallions, sliced
  • 1/4 cup peanuts, chopped (or bashed in a bag)
  1. Cut your chicken into even strips.  Mine were about 1/2″ wide.  You could butterfly your breast first if you liked.  Once you’re done, place the chicken in a gallon zip top bag.
  2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in  a small bowl. Mix with a whisk.  Once mixed, take 3 tablespoons of the mixture and place in small sauce pan. Pour the rest of the marinade and the water into the bag and refrigerate at least 20 minutes or up to 2 hours.
  3. Meanwhile, place bamboo skewers either in the sink or in a pyrex pan and top with water.  Weigh them down somehow.  I always soak too many skewers, because if I don’t use them I can just put them back.
  4. Once the chicken has marinated run each piece of chicken through a skewer like a ribbon.  Place those on a hot grill (450 or so) and grill until cooked.  This will depend on the thickness of the chicken you used.  See the pictures but I was as fast as one minute per side on my tiny ones and 3 minutes per side on the big ones.
  5. While the chicken is grilling, add the coconut milk to the sauce pan with the reserved mixture and turn to medium-high.  Add the peanut butter and stir.  Cook the sauce about 6-8 minutes until it thickens and is the consistency you like.  Make sure to turn the heat down if it starts to boil.  Serve warm alongside the skewers.
  6. Top both your sauce and your skewers with scallions and peanuts.  This isn’t required, but in this case they’re much more than garnishes.  The satay sauce is heavy so the bright onion flavor really compliments the dish.

There is not much that I like more than meat on a stick.  This satisfies my cravings for street food and asian food all at once.  I like to serve it with my Coconut Jasmine Rice and it keeps so the next day you can have it cold.


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