Thai Chicken Satay Skewers

Turn your next cookout into something special with these Thai chicken satay skewers, inspired by the vibrant flavors of Thailand. Juicy strips of chicken thigh soak up a rich marinade of coconut milk, curry powder, ginger, and garlic, before hitting the grill for a smoky char. Everyone always ends up hovering around the grill for these smoky-sweet bites and the stories that come with them.

I first made these when we hosted a backyard party with friends from all over—everyone was wowed by the combination of creamy coconut and warm curry. Now it is my go-to for potlucks and family get-togethers.

Ingredients

• Boneless skinless chicken thigh sliced into strips: Thighs stay especially tender and juicy on the grill Choose ones with good marbling for the best flavor
• Unsweetened full fat coconut milk: Makes the marinade creamy and rich Shake the can to mix before opening
• Soy sauce: Brings umami depth and a little saltiness Look for traditionally brewed versions
• Fish sauce: Adds savory complexity Go for a high quality Thai fish sauce for the most authentic taste
• Brown sugar: Sweetens and balances the heat A soft brown sugar melts more easily in the marinade
• Curry powder: Delivers warmth and color Use your favorite blend or one labeled for Thai cuisine if available
• Turmeric: Brightens color and adds subtle earthiness Look for fresh in small jars so it does not lose potency
• Garlic cloves minced: Essential for that classic Thai flavor Fresh garlic is best for maximum punch
• Fresh ginger root grated: Lends zing and brightness Scrape skin off with a spoon for easy preparation
• Bamboo skewers soaked for grilling: Soaking prevents burning Choose sturdy skewers that hold up to the heat

Step-by-Step Instructions

Prepare the Marinade:

Whisk coconut milk soy sauce fish sauce brown sugar curry powder turmeric garlic and ginger together in a large mixing bowl Keep whisking until the sugar dissolves fully which ensures your marinade is evenly balanced and smooth

Marinate the Chicken:

Add the sliced chicken thigh to your bowl and use your hands or tongs to toss every piece in the marinade Cover tightly with plastic wrap and refrigerate for at least one hour Overnight is even better for ultra tender results

Skewer the Chicken:

Take the chicken from the marinade and shake off any excess Thread each strip onto a soaked bamboo skewer weaving in a gentle S shape This shape helps the chicken cook evenly and keeps it from sliding off

Grill or Broil the Skewers:

Preheat your grill or broiler to medium high Brush the grate or your broiler tray with a little oil Carefully arrange the skewers in a single layer and grill for about three to four minutes per side Peek at the underside before flipping to catch perfect golden charred edges without burning

Serve:

Remove the cooked skewers to a platter and let them rest for three minutes This helps retain their juiciness Serve while piping hot alongside cool cucumber salad nutty peanut sauce or fluffy jasmine rice

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I always look forward to using freshly grated ginger The aroma fills the kitchen with nostalgia and brings me back to making this dish with my kids stirring the marinade together and laughing when we got curry powder everywhere

Storage tips

Leftover satay stays juicy in the fridge for up to three days Store tightly wrapped or in a sealed container The flavor often improves as it sits For reheating use a quick flash under the broiler or on a piping hot grill pan to regain a bit of the original char

Ingredient substitutions

If you are looking for a gluten free option swap the soy sauce for tamari Want a change in protein Pork tenderloin makes a delicious alternative offering a slightly different texture but still soaks up the marinade beautifully You can even thread the meat onto lemongrass stalks instead of bamboo for a burst of citrus fragrance

Serving suggestions

Serve chicken satay as an appetizer with a side of peanut sauce or pair it with rice and a simple Thai cucumber salad for a full meal It is one of my favorites for gatherings since everyone can easily grab a skewer at their own pace

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A taste of Thai tradition

Satay is a classic Southeast Asian street food popular from Bangkok to Bali The key is in the marinade and the smoky finish from the grill Every time I make it I imagine the bustling night markets and sizzling street vendors that inspired its bold flavor

Recipe FAQs

→ Can I use chicken breast instead of thigh?

Yes, chicken breast can be used in place of thighs, though thighs are juicier and more flavorful. Be careful not to overcook breast meat to keep it tender.

→ What can I serve alongside these skewers?

Classic sides include peanut sauce, tangy cucumber relish, and jasmine rice, all of which complement the spiced chicken beautifully.

→ How long should the chicken marinate?

For best flavor and tenderness, marinate for at least an hour, or ideally overnight in the refrigerator.

→ Is grilling essential or can I use the oven?

You can use a broiler or grill pan if a grill isn’t available. Watch closely to achieve a nice char without drying out the chicken.

→ How do I keep the chicken from sticking to the grill?

Preheat and lightly oil the grill before cooking. This helps achieve grill marks and prevents sticking.

→ Can I make these skewers gluten-free?

Absolutely! Swap in tamari for soy sauce, and check that your other condiments are gluten-free.