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Thai Chicken Satay Skewers


  • 5 chicken breasts, skinless and boneless, sliced into strips
  • 3/4 cup coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup brown sugar
  • 3 tbsp fresh cilantro, roughly chopped
  • 2 tbsp curry powder
  • 2 tbsp peanut oil
  • Wooden skewers – pre-soaked in water


  1. Combine well, all ingredients except for the chicken.
  2. Place chicken slices in a bowl or into a large zip top bag.
  3. Pour the previously combined ingredients over the chicken.
  4. Move the chicken around in the baggie or bowl so that everything is well combined.
  5. Cover the bowl or seal the bag and allow to marinate for at least 4 hours or overnight.
  6. Once the chicken has marinated, push the slices of chicken onto the skewers (I like to do a zip zag pattern).
  7. Discard unused marinade.
    If using an oven to cook
  8. Pre-heat the oven to 425°F and lay the chicken skewers on a broiler style pan.
  9. Brush the chicken with peanut oil, cook for about 20 minutes and turn half way through cooking.
    If using a Grill
  10. Set grill to medium high heat.
  11. Cook skewers 2-3 minutes per side. About 15 minutes total or until chicken is no longer pink on the inside.
  12. Brush with peanut oil as you rotate the skewers.
  13. Serve the skewers with Thai style peanut dipping sauce.