Everyday Kitchen

Thai · Dinner

Thai Chicken Satay

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Thai Chicken Satay is a Thai dish. Keep chicken strips similar in thickness for even cooking.

Prep
20 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Thai Chicken Satay. The photo includes a side salad not included in this draft.
The photo includes a side salad not included in this draft. Representative photograph of Thai Chicken Satay. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Sauce

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; grill or oven broiler; tongs; skewers; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 600 g chicken thighs, sliced, 150 ml coconut milk, 15 g curry powder, 15 g sugar, 15 ml soy sauce; refrigerate 1 hour. Soak 8 bamboo skewers, 1000 ml water for soaking in its water for 30 minutes.

Sauce · About 5 min

  1. Simmer 120 g peanut butter, 150 ml coconut milk, 20 g red curry paste, 20 ml lime juice, 15 g sugar gently 5 minutes, stirring.

Grill · About 15 min

  1. Thread chicken onto drained skewers. Grill over medium heat 10–15 minutes, turning, until 74°C / 165°F. Serve with sauce.

    Check: Look for this result: 74°C / 165°F.

Tips

  • Keep chicken strips similar in thickness for even cooking.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use metal skewers without soaking.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Thai Chicken Satay one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Thai Chicken Satay?

Keep chicken strips similar in thickness for even cooking.

What can I substitute in Thai Chicken Satay?

Use metal skewers without soaking.

Can I prepare Thai Chicken Satay ahead?

Prepare the measured ingredients for Thai Chicken Satay one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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