If you’re craving a dish that bursts with vibrant flavors and a delightful mix of textures, you’re in for a treat with this Thai Chicken Satay with Peanut Sauce Recipe. Tender chicken strips marinated in aromatic red curry paste and spices get grilled to perfection and paired with a creamy, rich peanut sauce that has just the right balance of tang and sweetness. This recipe brings a classic Thai street food experience right to your kitchen, making it an irresistible crowd-pleaser and an absolute favorite for any occasion.
Ingredients You’ll Need
Gathering the ingredients for this Thai Chicken Satay with Peanut Sauce Recipe is refreshingly simple. Each one plays a unique part, from adding depth of flavor to enhancing texture and brightness, ensuring every bite is a harmonious delight.
- 500g chicken breast or thighs: Cut into strips; chicken thighs offer juiciness, breast lends lean protein.
- 2.5 tbsp Thai red curry paste: The heart of the marinade, this adds a spicy, fragrant kick.
- 2 tbsp soy sauce: Balances salty umami and aids in tenderizing the chicken.
- 1 tbsp brown sugar: Adds a subtle sweetness to mellow the spices and create caramelization.
- 1 tbsp vegetable oil: Helps the marinade coat the chicken evenly and prevents sticking when grilling.
- 1 tbsp lime juice: Injects a zesty brightness that lifts the flavors beautifully.
- 1 tsp ground coriander: Warms the profile with its slightly citrusy, nutty notes.
- 1 tbsp chopped fresh cilantro (optional): Offers a fresh herbal finish when garnishing.
- Bamboo skewers: Soaked in water for 30 minutes to prevent burning on the grill.
- 1/3 cup coconut milk: Brings creaminess and a subtle sweetness to the peanut sauce.
- 2.5 tbsp Thai red curry paste: Also used in sauce to echo the marinade’s aromatic heat.
- 1 tbsp cider or white vinegar: Adds tartness to balance the richness of peanut butter.
- 1/3 cup pure peanut butter: The luscious base of the sauce, bringing nutty, creamy indulgence.
- 1 tbsp soy sauce: Adds depth and saltiness to the sauce.
- 1 tsp sugar: Slight sweetness to perfect the sauce’s taste.
- 1 tsp cooking salt (or 1/2 tsp table salt): Enhances all the savory flavors.
How to Make Thai Chicken Satay with Peanut Sauce Recipe
Step 1: Marinate the Chicken
Begin by mixing the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander in a large bowl. This vibrant marinade is what imparts that signature Thai flavor to the chicken. Toss your chicken strips until they’re fully coated and let them soak up the goodness for at least 30 minutes. For an even deeper infusion of taste, marinate overnight in the fridge — your patience will pay off deliciously.
Step 2: Prepare the Peanut Sauce
While the chicken marinates, start your peanut sauce by combining coconut milk, Thai red curry paste, cider vinegar, peanut butter, soy sauce, sugar, and salt in a small saucepan. Stir continuously over medium heat until the sauce is smooth and silky, letting it simmer gently for 2 to 3 minutes. If it gets too thick, whisk in a little water to achieve that perfect dipping consistency. This sauce is what will make your satay unforgettable.
Step 3: Grill the Chicken Skewers
Thread those marinated chicken strips onto bamboo skewers with care, ensuring an even distribution for consistent grilling. Preheat your grill or grill pan to medium-high heat – hot enough to char the edges without drying out the meat. Cook the skewers for about 4 to 5 minutes per side until the chicken is cooked through and boasts a beautiful golden-brown color. That irresistible smoky aroma will be your cue that dinner is nearly ready.
Step 4: Serve and Enjoy
Serve up your Thai Chicken Satay with Peanut Sauce Recipe piping hot, accompanied by the luscious peanut dipping sauce on the side. Garnish with fresh cilantro to add a pop of green and fresh aroma that complements every bite perfectly. Get ready for an explosion of vibrant flavors and textures that makes this recipe a standout at any meal.
How to Serve Thai Chicken Satay with Peanut Sauce Recipe
Garnishes
Garnishing your chicken satay is not just about looks — herbs like cilantro add a fresh, bright contrast to the rich peanut sauce. You can also sprinkle some finely chopped roasted peanuts or scatter thin slices of fresh cucumber for crunch and coolness that balance the heat.
Side Dishes
This Thai Chicken Satay with Peanut Sauce Recipe pairs wonderfully with simple jasmine rice or fragrant coconut rice, which soak up the delicious peanut sauce perfectly. For something lighter, a crisp cucumber salad with a dash of chili and lime provides a refreshing accompaniment that keeps the meal lively.
Creative Ways to Present
Go beyond the classic skewer platter by serving your satay in small bamboo boats or on banana leaves for an authentic touch. Add edible flowers or a side of pickled vegetables for color and contrast. For parties, turn it into a satay bar with various dipping sauces to let everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the grilled chicken skewers and peanut sauce separately in airtight containers in the refrigerator. This helps keep textures intact and flavors fresh for up to 3 days.
Freezing
To enjoy this Thai Chicken Satay with Peanut Sauce Recipe later, freeze the marinated raw chicken skewers (not cooked) in a freezer-safe bag for up to a month. This way, you can grill fresh satay whenever the craving hits. The peanut sauce freezes well too, just thaw thoroughly before reheating.
Reheating
Reheat grilled chicken satay gently in the oven or on a grill pan to maintain juiciness and prevent drying out. Warm the peanut sauce separately on the stovetop over low heat, stirring occasionally to restore its smooth texture before serving.
FAQs
Can I use chicken thighs instead of breast in this Thai Chicken Satay with Peanut Sauce Recipe?
Absolutely! Chicken thighs tend to be juicier and more forgiving on the grill, which makes for a tender, flavorful satay. Both cuts work well depending on your preference.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 30 minutes. However, leaving it overnight allows the spices to penetrate deeply, making every bite more aromatic and tasty.
Is it necessary to soak the bamboo skewers?
Yes, soaking bamboo skewers in water for at least 30 minutes helps prevent them from burning or catching fire during grilling, keeping your satay safe and easy to handle.
Can I make the peanut sauce ahead of time?
Definitely! The peanut sauce can be prepared a day ahead and stored in the refrigerator. Reheat gently before serving to keep it creamy and smooth.
What can I serve if I want a vegetarian version?
To make a vegetarian version of this Thai Chicken Satay with Peanut Sauce Recipe, substitute the chicken with firm tofu or seitan strips. Marinate and grill them similarly, and you’ll have a delicious plant-based alternative.
Final Thoughts
There is something simply magical about this Thai Chicken Satay with Peanut Sauce Recipe that transforms a simple meal into a feast of flavors. Whether you’re cooking for family, friends, or just treating yourself, the balance of spicy, sweet, tangy, and nutty elements will bring joy to your table. Go ahead — fire up that grill and let this recipe become your new favorite go-to for vibrant, tasty meals!
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Thai Chicken Satay with Peanut Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
This Thai Chicken Satay with Peanut Sauce recipe features tender chicken strips marinated in aromatic Thai red curry paste and spices, grilled to perfection and served with a rich, creamy peanut dipping sauce. Ideal for a quick and flavorful appetizer or main dish, this recipe combines bold Asian flavors with an easy grilling method to deliver a delicious and authentic taste of Thailand.
Ingredients
Chicken Marinade
- 500g (1 lb) chicken breast or thighs, cut into strips
- 2.5 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tbsp chopped fresh cilantro (optional)
- Bamboo skewers (soaked in water for 30 minutes)
Peanut Sauce
- 1/3 cup coconut milk
- 2.5 tbsp Thai red curry paste
- 1 tbsp cider or white vinegar
- 1/3 cup pure peanut butter
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cooking salt (or 1/2 tsp table salt)
Instructions
- Marinate the Chicken: In a bowl, combine the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander to create the marinade.
- Coat the Chicken: Add the chicken strips into the marinade and toss well to ensure each piece is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight for deeper flavor infusion.
- Prepare the Peanut Sauce: In a small saucepan, combine coconut milk, red curry paste, vinegar, peanut butter, soy sauce, sugar, and salt. Stir continually over medium heat until the mixture becomes smooth and well blended.
- Simmer the Sauce: Let the peanut sauce simmer gently for 2-3 minutes, stirring occasionally. Adjust the consistency by adding small amounts of water if the sauce is too thick.
- Thread the Chicken: Remove the chicken strips from the marinade and thread them onto the soaked bamboo skewers evenly.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the chicken skewers for approximately 4-5 minutes on each side, or until the chicken is fully cooked and has a golden-brown char.
- Serve: Plate the grilled chicken satay skewers with the warm peanut sauce on the side for dipping. Garnish with freshly chopped cilantro if desired and serve immediately.
Notes
- For best flavor, marinate the chicken overnight.
- Soaking bamboo skewers in water prevents them from burning on the grill.
- Adjust the peanut sauce thickness by adding water to your desired consistency.
- This dish pairs well with jasmine rice or a simple cucumber salad.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C).
