Thai Chicken Satay Skewers (Print-Friendly Version)
Tender chicken skewers marinated in coconut milk and Thai spices, ideal for grilling or broiling.
# Ingredients:
→ Chicken Satay Marinade
01 -
1.5 lb boneless, skinless chicken thighs, sliced into strips
02 -
0.5 cup unsweetened full-fat coconut milk
03 -
2 tablespoons soy sauce
04 -
1 tablespoon fish sauce
05 -
1 tablespoon brown sugar
06 -
1 tablespoon curry powder
07 -
1 teaspoon turmeric
08 -
3 garlic cloves, minced
09 -
1 tablespoon fresh ginger root, grated
10 -
Bamboo skewers, soaked for 30 minutes if grilling
# Steps:
01 -
In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, and ginger until well combined. Ensure all sugar is fully dissolved for an even marinade consistency.
02 -
Add chicken thigh strips to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
03 -
Thread marinated chicken strips onto soaked bamboo skewers, weaving them in a ribbon-like pattern for optimal contact with the grill. Leave a small gap at each end for easy handling.
04 -
Preheat your grill or broiler to medium-high heat. Place skewers on a lightly oiled grill grate or baking sheet. Cook for 3–4 minutes per side, turning once, until chicken is fully cooked, golden, and slightly charred at the edges.
05 -
Remove satay skewers from the grill and let rest briefly. Serve hot with a side of peanut sauce, cucumber relish, or jasmine rice to complement the flavors.
# Notes:
01 -
For maximum flavor, marinate the chicken overnight to allow the coconut milk and spices to tenderize the meat.
02 -
Preheat the grill or pan properly to create prominent grill marks and prevent sticking.
03 -
Slice chicken into uniform strips to ensure even cooking.