Ingredients
Equipment
Method
Prepare the Marinade and Sauce Base
- In a medium bowl, whisk together the low sodium soy sauce, packed brown sugar, chili paste (like Sambal Oelek), lime juice, fish sauce, dried basil, ground coriander, ground ginger, garlic powder, and ground turmeric until well combined and fragrant.
- Measure out 1/3 cup of this mixture and transfer it to a freezer-size bag. Whisk in 3 tablespoons of olive oil into this portion. This will be your Marinade for the chicken.
- Refrigerate the remaining marinade/sauce separately. This is your reserved Sauce, which will become the delicious base for your finished Peanut Sauce.
Marinate the Chicken
- Add your sliced chicken breasts or thighs to the bag with the Marinade. Toss thoroughly to ensure every strip is evenly coated.
- Press out any excess air, seal the bag, and refrigerate for a minimum of 6 hours, or ideally, up to overnight, to allow the chicken to absorb all the wonderful flavors and tenderize.
Prepare for Cooking
- When you are ready to cook, begin by soaking your wooden skewers in water for at least 30 minutes.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- Thread the chicken strips onto the soaked skewers. For best results, weave the chicken accordion-style rather than just straight through. Lightly dab off any excess marinade with paper towels from the skewered chicken.
Cooking Methods
Oven Method
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two baking sheets with foil and lightly spray with nonstick cooking spray.
- Evenly divide the chicken skewers between the prepared baking sheets.
- Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C). Be careful not to overcook, as this can result in dry chicken.
Grill Method
- Grease an indoor or outdoor grill and preheat it to high heat.
- Once hot, add the chicken skewers to the grill. Reduce the heat to medium, cover, and grill for 3-4 minutes per side, or until the chicken is cooked through to an internal temperature of 165 degrees F (74 degrees C).
- For the unique aromatic smoke infusion: During the last 2-3 minutes of grilling, carefully place fresh lemongrass stalks and kaffir lime leaves directly onto the grill grates or charcoal. The heat will release their fragrant essential oils, imparting a subtle, authentic Thai aroma directly onto your Thai Chicken Satay.
Skillet Method
- Heat 1 1/2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Working in batches to avoid overcrowding the pan, add the skewers and cook for 2-3 minutes per side until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C).
Finish the Peanut Sauce
- While the chicken cooks, transfer the reserved Sauce (from step 1) to a small saucepan. Add 1/4 cup of coconut milk (or 3 tablespoons of water if preferred).
- Bring the mixture to a boil, then reduce heat and simmer gently for 1 minute.
- Remove the saucepan from the heat. Stir in 1/3 cup of smooth peanut butter until it is completely combined and the sauce is glossy and emulsified.
- For a thicker, nuttier Peanut Sauce, add additional peanut butter, 1 tablespoon at a time. For a thinner sauce, whisk in additional coconut milk or water, 1 tablespoon at a time, until your desired consistency is reached.
- Taste and adjust the spice level by adding more chili paste (like Sambal Oelek) if you desire a spicier Peanut Sauce.
Serve
- Serve the warm Thai Chicken Satay immediately with the creamy, aromatic Peanut Sauce for an appetizer. You can also serve it as a main course with jasmine rice or cauliflower rice and stir-fried vegetables.
Nutrition
Notes
For best results, marinate chicken 6-24 hours and bring to room temperature before cooking. Soak wooden skewers 30 minutes. Cook chicken to 165°F (74°C). Adjust peanut sauce consistency as desired. Garnish with cilantro, peanuts, and lime for presentation. Nutrition information is estimated based on common ingredients and serving sizes and may vary.