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Thai Chicken Satay Skewers

Marinated chicken strips threaded on skewers and grilled until charred and juicy, served with a creamy homemade peanut dipping sauce. Plan ahead: marinate the chicken at least 2 hours, or up to overnight.

50 minMediumServes 6410 cal/serving

ThaiAppetizerGrill and StovetopHigh ProteinLow CarbDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 2 lbs boneless skinless chicken breasts, thinly sliced
  • 1/2 cup full-fat coconut milk
  • 2 tsp lemongrass paste (or 1 stalk minced)
  • 1/2 tsp ground turmeric
  • 2 tsp curry powder
  • 2 tbsp fish sauce
  • 2 tsp light brown sugar
  • 3 garlic cloves, minced
  • 1/2 cup creamy peanut butter
  • 1/2 cup full-fat coconut milk (for sauce)
  • 2 tbsp soy sauce (or tamari)
  • 2 tbsp fresh lime juice
  • 2 tsp honey
  • 1 tsp sriracha
  • 1 tsp fresh ginger, grated
  • 12 wooden or bamboo skewers, soaked 30 min

Instructions

  1. 1

    Combine 1/2 cup full-fat coconut milk, 2 tsp lemongrass paste (or 1 stalk minced), 1/2 tsp ground turmeric, 2 tsp curry powder, 2 tbsp fish sauce, 2 tsp light brown sugar, and 3 minced garlic cloves in a bowl. Add 2 lbs thinly sliced boneless skinless chicken breasts and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.

  2. 2

    Make the peanut sauce: combine 1/2 cup creamy peanut butter, 1/2 cup full-fat coconut milk (for sauce), 2 tbsp soy sauce (or tamari), 2 tbsp fresh lime juice, 2 tsp honey, 1 tsp sriracha, and 1 tsp grated fresh ginger in a small saucepan over medium-low heat. Whisk until smooth and warmed through, 3-4 minutes. Set aside.

  3. 3

    Thread the marinated chicken strips onto 12 soaked 30 min wooden or bamboo skewers, weaving the chicken back and forth on each skewer.

  4. 4

    Preheat grill or grill pan to medium-high heat and oil the grates. Grill skewers 3-4 minutes per side, until the chicken is charred in spots and reaches an internal temperature of 165°F (74°C).

  5. 5

    Serve immediately with the peanut dipping sauce.

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Questions

What internal temperature should Thai Chicken Satay Skewers reach?

For Thai Chicken Satay Skewers, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What equipment do I need for Thai Chicken Satay Skewers?

Beyond a knife and a board, the method uses skewers (step 3) and a grill pan (step 4).

Is there a substitute for lemongrass in Thai Chicken Satay Skewers?

The entry for Thai Chicken Satay Skewers calls for 2 tsp lemongrass paste (or 1 stalk minced). In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use chicken thighs instead of chicken breasts in Thai Chicken Satay Skewers?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Thai Chicken Satay Skewers uses 2 lbs boneless skinless chicken breasts, thinly sliced.

How hot is Thai Chicken Satay Skewers?

Moderately. The heat in Thai Chicken Satay Skewers comes from 1 tsp sriracha. For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Thai Chicken Satay Skewers contain peanuts?

Yes: 1/2 cup creamy peanut butter. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Thai Chicken Satay Skewers the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours, or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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