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Thai Chicken Satay
5 from 21 votes

Thai Chicken Satay

Thai Chicken Satay features boneless, skinless chicken thighs marinated overnight in a mixture of coconut milk, curry powder, turmeric, garlic powder, sugar, and salt. The marination imparts rich, aromatic flavors and tenderizes the meat. The chicken strips are threaded onto soaked bamboo skewers and grilled or cooked until fully done, resulting in juicy, flavorful satay often served with cucumber as a refreshing side.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8
Calories: 71 kcal
Course: Side Dish, Main Course, Appetizer, Snacks
Cuisine: Asian, Thai

Ingredients

  • 10 pieces chicken thighs (3 pounds 5 oz, bonless & skinless)
  • 2 mini cucumber 6.8 oz as a side is optional
Marinated chicken:
  • 1 cup coconut milk
  • 2 ¼ teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 3 teaspoons curry powder
  • 3 teaspoons turmeric powder

Instructions

    Cup of Yum
  1. Cut 10 pieces of boneless & skinless chicken thighs (3 pounds 5 oz) into strips. 
  2. Put the cut chicken strips into a mixing bowl.
  3. Pour 1 cup of coconut milk into the chicken.
  4. Then, add 1 tablespoon of sugar and 2 ¼ teaspoons of salt. 
  5. Next, add 1 teaspoon of garlic powder, 3 teaspoons of curry powder, 3 teaspoons of turmeric powder. 
  6. Mix the chicken and ingredients well. 
  7. After that, cover the chicken with a plastic wrap and refrigerate it overnight. The best to let it marinate overnight or 8 hours. (If not, marinate it at least 2 hours before cooking.)
  8. Pour 6 cups of water into a tray and soak 30 bamboo skewers into water for 1-2 hours. This can prevent burning the sticks when grilling the chicken. 
  9. After, take a piece of chicken and thread through the bamboo sticks. 
  10. Thread through 3-4 pieces of marinated chicken strips on each bamboo stick. Continue and finish thread through chicken on the skewers. (I made 22 chicken skewers.)
  11. When the chicken skewers are ready, turn on the grill. Place the chicken skewers on the grill and grill them with a small fire for 5-8 minutes. (You can cook over the stovetop or bake it in the oven; see details in cooking tips section.)
  12. Then, flip the other side and grill them 5-8 minutes until the chicken is cooked through. 
  13. Finish grilling the rest of the chicken satay and place them on a plate. 
  14. Wash and cut 2 small/ mini cucumbers (6.8 oz) into slices. This can be optional. But, it is great to serve with cucumber slices. 
  15. You can serve the chicken satay with Thai peanut sauce or sweet Thai chili sauce. 

Notes

  • Use chicken thighs for juicier, more tender texture compared to breast meat; breast can be substituted if preferred.
  • Marinate the chicken for at least 2 hours, ideally overnight, for deeper flavor absorption.
  • Soak bamboo skewers in water for 1-2 hours before threading to prevent burning during cooking.
  • Leave space between chicken pieces on the skewers to allow even cooking.
  • Grill over low heat or cook in a pan or oven, adjusting times based on thickness to ensure fully cooked, tender meat.
  • Handle skewers carefully when hot to avoid burns; using tongs or gloves is recommended.

Nutrition Information

Calories 71kcal (4%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.4g (2%) Trans Fat 0.001g (0%) Cholesterol 1mg (0%) Sodium 660mg (28%) Potassium 100mg (2%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 9IU (0%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 71

% Daily Value*

Calories 71kcal 4%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.4g 2%
Trans Fat 0.001g 0%
Cholesterol 1mg 0%
Sodium 660mg 28%
Potassium 100mg 2%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 9IU 0%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.