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ThaiAuthentic Cuisine

Chicken Satay

Serves 4 to 6 Appetizer chicken, Appetizers, satay

Chicken Satay

Chicken Satay is a beloved staple that finds its roots in Thai street food culture, where the smoky aroma of grilling meats fills the air. This dish, with its origins in bustling market stalls, is crafted by hand, with salt and fat measured by feel, not formula. It's a dish meant for sharing, bringing the essence of street-side dining into the home kitchen.

When you bite into a skewer, expect tender chicken marinated in coconut milk and curry powder, balanced by the sweetness of palm sugar and the umami of fish sauce. The richness of the peanut sauce ties everything together, making each mouthful a savory delight. This is Chicken Satay as it should be—simple, flavorful, and perfect for a shared meal.

Ingredients

  • 600 gchicken thigh — cubed
  • 2 tbspcoconut milk
  • 1 tbspcurry powder
  • 1 tbspfish sauce
  • 1 tbsppalm sugar
  • as neededbamboo skewers
  • peanut sauce — to serve
  • to tastefine sea salt

Method

  1. Cut the 600 g chicken thigh into bite-sized pieces, ensuring uniformity for even cooking. In a mixing bowl, combine the chicken pieces with 2 tbsp coconut milk, 1 tbsp curry powder, 1 tbsp fish sauce, and 1 tbsp palm sugar. Mix thoroughly to coat the chicken evenly, allowing the flavors to penetrate the meat. Let the chicken marinate for at least 30 minutes to enhance the flavor profile.
  2. While the chicken is marinating, soak the bamboo skewers in water to prevent them from burning during cooking. This step is crucial as it ensures the skewers remain intact and do not catch fire.
  3. Once the chicken has marinated, thread the pieces onto the soaked bamboo skewers, leaving a small gap between each piece to ensure even cooking. This spacing allows heat to circulate around each piece, ensuring they cook through properly.
  4. Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and has a golden-brown char, approximately 10-12 minutes. The chicken should be firm to the touch and have a slightly caramelized exterior.
  5. Remove the skewers from the grill and immediately sprinkle with fine sea salt to taste. This final seasoning enhances the flavors and adds a savory finish to the dish.
  6. Serve the Chicken Satay hot with peanut sauce on the side for dipping. The contrast of the savory, spiced chicken with the creamy, nutty sauce creates a harmonious balance, perfect for sharing.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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