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Thai Chicken Satay Skewers


  • 2 lbs boneless skinless chicken thighs, cut into 2 strips each
  • 45 cloves garlic, minced
  • 1 stock of lemongrass
         Only use the bottom white part – discard the outer hard layer, then chop roughly. Mince in a food processor
  • 1” fresh ginger, minced/grated
  • ¾ cup coconut milk
  • ¼ cup soy sauce
  • 3 tbsps brown sugar
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp curry powder
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp fish sauce
  • juice of 1 lime
  • wooden skewers, presoaked in water for a few hours

For Serving:

The amounts for this section are up to you! I like to prepare a whole lot of extras to sprinkle on my satay skewers!

  • red Thai chili, thinly sliced
  • fresh cilantro, roughly chopped
  • red onion, thinly sliced
  • chopped/crushed peanuts
  • lime wedges, for sprinkling over the skewers
  • Thai Peanut sauce – This is a must have along with your chicken Satay skewers!
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Create the Marinade and Prepare the Chicken

  1. Combine all the ingredients for the marinade. I find the easiest way to prepare the marinade is to use a food processor. I start with processing the garlic, lemongrass and fresh ginger, then add the remaining ingredients and pulse until combined. 
  2. Combine the chicken with the marinade (in a zip lock baggie or other air tight container) and allow to chill for at least 4 hours or overnight. 
  3. Once the chicken has marinated, push the pieces of chicken onto the skewers (I like to do a zig zag pattern with the chicken). Set aside until ready to cook. Discard any unused marinade.

To cook Chicken Satay on a Grill

This is my preferred and recommended method for cooking chicken satay.
I like to cook my satay skewers on my indoor grill/panini press, but you can also grill them on your BBQ. 

  1. Heat the grill to medium-high heat (around 400°F). Place the skewers onto the preheated surface and close the lid to keep in as much heat as possible. Cook for 8-10 minutes until golden brown and done throughout – turning every few minutes for even cooking.
  2. Serve hot off the grill with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!

To Cook Chicken Satay in the Oven

  1. Preheat your oven to 425°F (220°C). Add a drizzle of oil to an oven-safe baking tray and spread it around before placing the skewers onto it – make sure not to overcrowd them!
  2. Bake in preheated oven for 20-25 minutes until golden brown and done throughout – turn every few minutes for even cooking using tongs or a spatula if needed.
  3. Serve hot out of the oven with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!

How to Cook Satay in Frying pan/Stove Top

  1. Heat a large skillet over medium heat with 2 tablespoons of vegetable oil, add the marinated chicken skewers onto the skillet and fry for four minutes per side, or until cooked through. 
  2. Serve hot out of the oven with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!

To Serve Chicken Satay:

  1. Once your chicken satay has finished cooking, brush each skewer with a little peanut sauce while still warm. This will help the other ingredients stick to the skewers when serving them.
  2. Lay the skewers on a serving plate. Sprinkle with crushed peanuts, sliced Thai chilis, chopped cilantro, and red onion slices.
  3. Serve with a side of more peanut sauce for dipping, and some lime wedges for sprinkling as you eat!
  • Prep Time: 10 minutes
  • Time to Marinate: 4 hours
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Grill/Oven
  • Cuisine: Thai