Appetizer: Thailand – สะเต๊ะไก่ ▶ Satay Gai (Thai Chicken Satay)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

1 lb / 450 g boneless skinless chicken thighs, thinly sliced
12–16 bamboo skewers, soaked in water for 30 minutes
Marinade:
3 tbsp (45 ml) coconut milk
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (12 g) brown sugar or palm sugar
1 tsp ground turmeric
1 tsp ground coriander
1 / 2 tsp ground cumin
1 tsp curry powder (or 1 tbsp red curry paste)
2 cloves garlic, minced
1 tbsp (15 ml) vegetable oil
1 / 2 tsp freshly ground black pepper
Peanut sauce:
3 / 4 cup / 180 g creamy peanut butter
1 / 2 cup (120 ml) coconut milk
1 tbsp (15 ml) red curry paste (or 1 tsp curry powder) — optional for heat
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) fish sauce
2 tbsp (24 g) brown sugar or palm sugar
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) rice vinegar (optional, for brightness)
1 / 4–1 / 2 cup (60–120 ml) warm water (to thin sauce as needed)
Small pinch of salt
Cucumber relish (Ajad):
1 small cucumber, thinly sliced
1 small shallot, thinly sliced
1 red chili, thinly sliced (adjust to taste)
3 tbsp (45 ml) rice vinegar
2 tbsp (25 g) sugar
2 tbsp (30 ml) water
1 / 4 tsp salt
To finish & serve:
2–3 tbsp (15–22 g) chopped roasted peanuts
Fresh cilantro leaves
Lime wedges
Neutral oil for grilling (vegetable or peanut oil)

Instructions

Prepare skewers: soak bamboo skewers in water for at least 30 minutes to prevent burning.
Slice chicken: cut the chicken thighs into long thin strips (about 1–1.5 cm thick) so they thread easily and cook quickly.
Make marinade: in a bowl whisk together coconut milk, fish sauce, soy sauce, brown sugar, turmeric, ground coriander, cumin, curry powder (or red curry paste), minced garlic, vegetable oil and black pepper. If you plan to baste while grilling, reserve 2 tbsp of the marinade before adding raw chicken (do not reuse reserved marinade unless boiled).
Marinate chicken: add the chicken strips to the marinade, toss to coat well, cover and refrigerate for minimum 30 minutes — preferably 2–4 hours or overnight for best flavor.
Thread chicken: remove chicken from fridge. Thread 2–3 strips tightly onto each skewer so pieces cook evenly. Discard any leftover marinade that touched raw chicken.
Make cucumber relish (Ajad): in a small bowl whisk rice vinegar, sugar, water and salt until sugar dissolves. Toss with sliced cucumber, shallot and chili. Let sit at least 10 minutes while preparing the rest so flavors mellow.
Make peanut sauce: in a small saucepan over low heat combine peanut butter, coconut milk, red curry paste (if using), soy sauce, fish sauce, brown sugar and tamarind (or vinegar). Stir constantly until smooth and warmed through. Add warm water a little at a time to reach a dipping-sauce consistency. Taste and adjust balance with lime juice, sugar or salt. Keep warm or transfer to a serving bowl.
Preheat grill or broiler: heat a grill or grill pan over medium-high (about 200–230°C / 400–450°F). If using an oven broiler, position rack about 10–12 cm (4–5 in) from heat and preheat.
Grill chicken: brush grates or pan with a little oil. Place skewers on the hot grill and cook about 3–4 minutes per side, turning once, until nicely charred at edges and internal temperature reaches 74°C (165°F). If you reserved 2 tbsp of marinade for basting, brush sparingly during cooking and discard any used after contact with raw chicken unless brought to a boil first.
Finish and garnish: transfer cooked satay to a platter. Sprinkle chopped roasted peanuts and fresh cilantro over the peanut sauce or skewers. Serve hot with peanut sauce, cucumber relish and lime wedges on the side.
Tips: use thighs rather than breasts for juicier satay; if using wooden skewers double-thread each skewer (two skewers per two pieces) for stability; peanut sauce can be made a day ahead and refrigerated—reheat gently before serving.