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Juicy Thai Chicken Satay

Section: Perfect Appetizers and Side Dishes

These skewers feature tender chicken strips soaked in a creamy coconut milk and curry marinade, infused with garlic, ginger, and turmeric. Grilled over medium-high heat, the chicken develops golden char marks and rich flavors. Perfectly paired with lime wedges and fresh herbs, this dish offers an aromatic balance of spice and zest that's perfect for easy entertaining or a flavorful weeknight meal.

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Brought to You By iman
Last updated on Fri, 09 Jan 2026 23:27:50 GMT
A plate of grilled chicken skewers with a dipping sauce. Bookmark
A plate of grilled chicken skewers with a dipping sauce. | imaninthekitchen.com

These Thai chicken satay skewers bring juicy, tender chicken packed with warm spices and creamy coconut milk flavor. They are a perfect dish for a quick weeknight meal or when entertaining friends and family. The marinade is simple yet rich, combining curry powder, turmeric, garlic, and ginger for a restaurant-quality taste without much fuss.

I first made these skewers for a casual backyard barbecue and was surprised at how quickly they disappeared. Now they are a requested favorite for any gathering.

Ingredients

  • Boneless skinless chicken thighs: One and a half pounds sliced into strips for juicy, flavorful bites
  • Coconut milk: Half a cup unsweetened fullfat coconut milk to add richness and keep the chicken tender
  • Soy sauce: Two tablespoons for savory depth
  • Fish sauce: One tablespoon to bring authentic Thai umami
  • Brown sugar: One tablespoon to balance the savoriness with a subtle sweetness
  • Curry powder: One tablespoon to deliver warm, aromatic flavor
  • Turmeric: One teaspoon for color and a mild earthiness
  • Garlic: Three cloves minced for pungency and freshness
  • Fresh ginger root: One tablespoon grated for a bright, zesty zing
  • Bamboo skewers: Soak for 30 minutes to prevent burning when grilling

Instructions

Slice the Chicken:
Pat the chicken thighs dry to remove excess moisture. Then slice them into even strips about one inch wide so they cook evenly. This step builds the foundation for every bite, so take your time to get the pieces consistent.
Make the Coconut Curry Marinade:
In a medium bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, curry powder, and turmeric until smooth. Stir in the minced garlic and grated ginger, blending the flavors well. The marinade is where all the magic happens, so whisk thoroughly to develop a harmonious mix.
Marinate the Chicken:
Add the chicken strips to the marinade and toss until each piece is fully coated. Cover the bowl, then chill in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor infusion. Longer marination ensures the spices soak beautifully into the meat.
Soak the Bamboo Skewers:
While the chicken marinates, place the bamboo skewers in a shallow dish of water and soak for at least 30 minutes. This helps prevent the skewers from burning during grilling.
Thread the Chicken onto Skewers:
Remove the chicken from the fridge and thread the strips onto the soaked skewers in a loose S shape. Gently pack the pieces so they stay moist and do not dry out when cooking.
Preheat Your Grill or Broiler:
Heat an outdoor grill to mediumhigh heat, around 400°F, and lightly oil the grates to avoid sticking. If using a broiler, line a sheet pan with foil, set a rack over it, and preheat the broiler.
Cook the Chicken Satay:
Grill the skewers for four to six minutes per side, turning once, until the chicken is fully cooked and charred in spots. If broiling, place them about six inches from heat and cook similarly until nicely browned.
Rest and Serve:
Transfer cooked skewers onto a platter and let them rest for five minutes to allow juices to settle. Serve hot with fresh lime wedges, cilantro, and your favorite peanut or sweet chili sauce for dipping.
A plate of grilled chicken skewers with a bowl of peanut sauce.
A plate of grilled chicken skewers with a bowl of peanut sauce. | imaninthekitchen.com

My favorite ingredient is the fresh ginger root. Its bright, slightly spicy punch lifts all the other flavors and makes the dish sing. I remember the first time my partner tasted this dish he said it reminded him of a trip to Thailand, which made the meal extra special for both of us.

Storage Tips

Store leftover skewers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet or oven to maintain juiciness. Avoid microwaving as it may dry out the chicken.

Ingredient Substitutions

If fish sauce is hard to find, substitute with extra soy sauce or tamari for a vegetarianfriendly option. Coconut milk can be replaced with almond or cashew milk, though the richness will be less. Chicken breast works here if you prefer leaner protein but marinate longer for moistness.

Serving Suggestions

Serve with jasmine rice or sticky rice and a side of crunchy cucumber salad to balance the warm spices. A drizzle of peanut sauce or sweet chili sauce alongside makes for a delicious dipping experience.

A plate of Thai chicken skewers with a bowl of sauce.
A plate of Thai chicken skewers with a bowl of sauce. | imaninthekitchen.com

These skewers are easy to make and bring bold Thai flavors to your table. Pair with lime wedges and peanut sauce for a crowd pleasing finish.

Common Questions About the Recipe

→ What type of chicken is best for these skewers?

Boneless, skinless chicken thighs are ideal due to their tenderness and ability to stay moist when grilled.

→ How long should I marinate the chicken for best flavor?

Marinating for at least 30 minutes enhances flavor, but up to 24 hours will deepen the curry and coconut infusion.

→ Can I cook these skewers indoors?

Yes, broiling in the oven is a great alternative to grilling, ensuring caramelized edges and juicy meat.

→ What side dishes complement these skewers?

Serve with fresh lime wedges, leafy greens, or a tangy dipping sauce to balance the rich coconut curry flavors.

→ How do I prevent bamboo skewers from burning on the grill?

Soak the bamboo skewers in water for at least 30 minutes before threading the chicken to minimize burning.

Thai Chicken Satay Skewers

Grilled chicken strips soaked in coconut curry marinade with fresh herbs and lime accents.

Prep Time
25 minutes
Cooking Time
12 minutes
Total Time
37 minutes
Brought to You By: iman

Recipe Category: Appetizers & Sides

Skill Level: Great for Beginners

Cuisine Origin: Thai

Portions: 4 Serves

Diet Preferences: Low-Carbohydrate, No Dairy

What You'll Need

→ Chicken

01 1.5 lb boneless, skinless chicken thighs, sliced into 2.5 cm strips

→ Marinade

02 120 ml unsweetened full-fat coconut milk
03 30 ml soy sauce
04 15 ml fish sauce
05 12 g brown sugar
06 7 g curry powder
07 5 g turmeric powder
08 3 garlic cloves, minced
09 15 g fresh ginger root, grated

→ Additional

10 Bamboo skewers, soaked in water for at least 30 minutes before use

Steps to Follow

Step 01

Pat chicken thighs dry with paper towels and slice into uniform strips approximately 2.5 cm wide.

Step 02

In a medium bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, curry powder, and turmeric until smooth. Stir in minced garlic and grated ginger until fully combined.

Step 03

Add chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours for enhanced flavor.

Step 04

Immerse bamboo skewers in water and soak for at least 30 minutes to prevent burning during cooking.

Step 05

Remove chicken from marinade and thread strips onto soaked skewers, arranging them in a loose 'S' shape and packing gently to prevent drying.

Step 06

Preheat outdoor grill to medium-high heat (around 204°C) and lightly oil grate; alternatively, preheat broiler and prepare a foil-lined sheet pan with a rack set atop.

Step 07

Grill skewers for 4 to 6 minutes per side, turning once, until cooked through and slightly charred. If broiling, place skewers approximately 15 cm from heat source and cook, turning once, until browned and fully cooked.

Step 08

Transfer cooked skewers to a platter and allow to rest for 5 minutes to redistribute juices. Serve warm with lime wedges, fresh herbs, and your choice of peanut or sweet chili sauce.

Additional Notes

  1. For deeper flavor, marinate the chicken up to 24 hours. Ensure bamboo skewers are soaked to prevent burning.

Must-Have Tools

  • Grill or broiler
  • Bamboo skewers
  • Mixing bowl
  • Whisk

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains soy and fish allergens

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~