Chicken Satay

Updated: April 2, 2025

Total Time: 55 minutes (including marinating and cooking)

Prep Time: 10 minutes (excluding marinating/soaking)

Cook Time: 45 minutes (excluding marinating)

Servings: 4–6

Ingredients

Chicken Marinade

• 8–10 bamboo skewers (6 inches long, soaked in water before use)

• 1½ tsp coriander seeds

• ½ tsp cumin seeds

• ½ tsp white/black peppercorns

• 1 tbsp Thai tamarind paste (see Tip)

• 1 tbsp light brown sugar

• ¾ tsp ground turmeric

• ¾ tsp fine sea salt

• ½ tsp ground cinnamon

• ½ cup coconut milk (15–20% fat; Tip)

• 2 boneless, skinless chicken breasts (1.5 lbs total)

Peanut Sauce

• ½ cup roasted unsalted peanuts

• 1¼ cups coconut milk

• 2 tbsp Thai red curry paste

• 2 tbsp Thai tamarind paste (plus more to taste)

• 2 tbsp palm sugar (or light brown sugar)

• 1 tsp fish sauce (plus more to taste)

• ½ cup white vinegar

• ¼ cup granulated sugar

• Fine sea salt (to taste)

Ajaad (Quick-Pickled Cucumber, Optional)

• 5 oz cucumber (½ English, 1 garden, or 3 Persian), sliced into half-moons

• 1–2 Thai chiles (optional), thinly sliced

• ¼ cup white vinegar

• 2 tbsp granulated sugar

• 1 tsp fine sea salt

Extras

• Vegetable oil (for cooking)

• Cooked rice (optional, for serving)

Tips

• Coconut Milk: Use full-fat (15–20% fat) coconut milk; blend thick cream and thin liquid if separated (avoids thin sauce).

• Tamarind Paste: Thai tamarind paste (concentrate) is essential; distinct from Indian/Mexican varieties (available at Asian markets).

• Chicken: Thighs (boneless, skinless) yield juicier results; marinate 4–24 hours for maximum flavor.

Preparation

Step 1: Soak Skewers

Soak bamboo skewers in water to cover for 30 minutes. Drain, pat dry, and set aside.

Step 2: Marinate Chicken

a. Spice Mix

Grind coriander, cumin, and peppercorns into a fine powder (mortar/pestle or spice grinder).

b. Marinade Base

Whisk tamarind paste, brown sugar, turmeric, salt, cinnamon, and ½ cup coconut milk into the spice powder until smooth.

c. Chicken Prep

Slice chicken diagonally against the grain into ½-inch strips. Add to marinade, toss to coat.

• Room temp: 20 minutes (stir halfway).

• Refrigerator: Up to 24 hours (stir every 4–6 hours).

Step 3: Peanut Sauce

a. Roast & Grind Peanuts

Toast peanuts in a dry skillet 2–3 minutes until fragrant. Transfer to a food processor; pulse until finely ground (retain texture, not puree).

b. Curry Base

In a saucepan, boil ⅓ cup coconut milk. Stir in curry paste, cook 5 minutes until thickened (oil separates slightly; no need to remove oil).

c. Simmer Sauce

Add remaining coconut milk, ground peanuts, tamarind paste, palm sugar, and fish sauce. Simmer 5 minutes over medium-low heat, stirring to prevent sticking. Adjust thickness with water if needed; season with salt/tamarind/fish sauce.

Step 4: Ajaad

a. Pickling Liquid

In a saucepan, heat vinegar, sugar, and salt until sugar dissolves (2–3 minutes). Cool completely.

b. Assemble

Combine cucumber and chiles in a bowl; pour cooled liquid over. Refrigerate 30 minutes (no longer, to keep crisp).

Step 5: Cook Chicken

Thread marinated chicken onto skewers.

• Grill: Preheat to high; cook 2–3 minutes per side until charred (internal temp: 165°F/74°C).

• Stovetop: Heat oil in a non-stick pan; cook 2–3 minutes per side until golden.

Step 6: Serve

Arrange skewers with peanut sauce and ajaad. Garnish with toasted peanuts or extra chiles. Pair with rice (optional).

Private Notes (User Feedback)

• Peanut Texture: Grinding whole peanuts (not peanut butter) creates authentic satay consistency.

• Coconut Milk: Blend separated cream and liquid for richer sauce.

• Chicken Thighs: Thighs are more flavorful; trim excess fat before marinating.

• Air Fryer Hack: Cook skewers at 400°F (200°C) for 10–12 minutes, flipping halfway, for crispy edges.

For best results, use fresh ingredients and follow marinating times for depth of flavor.