If you’ve ever wandered through the bustling night markets of Bangkok, the smoky scent of chicken skewers sizzling over open coals is probably etched in your memory. Thai Chicken Satay with Coconut Marinade and Cucumber Relish is one of those quintessential thai dishes that captures the perfect harmony of sweet, salty, spicy, and sour. It’s not just about grilled meat on a stick—it’s about the magic that happens when tender chicken is marinated in creamy coconut milk, kissed with bold spices, and paired with a tangy, refreshing cucumber relish. This dish checks every box for flavor, and it’s surprisingly easy to make at home. If you're exploring thai recipes authentic to the cuisine or looking to level up your chicken asian recipes, this one's a must.
Thai Chicken Satay with Coconut Marinade and Cucumber Relish
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Marinating time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Grill or grill pan For that smoky char, a charcoal or gas grill is best. Alternatively, a stovetop grill pan or even a broiler works well for apartment cooks.
Mixing bowls At least two—one for the marinade and one for the relish.
Small saucepan To prepare the peanut sauce.
Knife and Cutting Board For prepping the chicken and vegetables.
Skewers Bamboo skewers work perfectly, just remember to soak them in water to prevent burning. Metal skewers are a reusable alternative.
Tongs or Grill Spatula For flipping skewers safely.
For the Chicken Satay
- 1.5 lbs chicken tenderloins or boneless skinless chicken thighs, sliced into strips
- 1 cup full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce or tamari for a gluten free chicken version
- 1 tablespoon fish sauce
- 2 teaspoons turmeric powder
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Bamboo skewers soaked in water for 30 minutes
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- Warm water to thin as needed
For the Cucumber Relish
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cucumber thinly sliced or diced
- 2 small shallots thinly sliced
- 1 red chili optional, finely sliced
- 2 tablespoons chopped cilantro
Marinate the Chicken
In a mixing bowl, combine the coconut milk, red curry paste, brown sugar, soy sauce, fish sauce, turmeric, garlic, and ginger. Mix until well blended. Add the chicken tenderloins, ensuring they’re fully coated in the thai chicken marinade. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
This marinade is a hallmark of authentic thai chicken recipes—the coconut milk tenderizes the meat while the spices infuse each piece with bold, aromatic flavor.
Prepare the Cucumber Relish
While the chicken marinates, prepare the relish. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Add the cucumber, shallots, chili, and cilantro. Stir gently and refrigerate until ready to serve. This relish is a bright contrast to the rich satay, making it an essential part of the overall dish.
Make the Peanut Sauce
In a small saucepan over medium heat, combine the peanut butter, coconut milk, curry paste, brown sugar, lime juice, and fish sauce. Stir until smooth and heated through, adding warm water a tablespoon at a time if the sauce is too thick. Set aside.
This sauce is what takes this from great to unforgettable—classic in many chicken thai recipes, it’s creamy, spicy, and nutty all at once.
Skewer the Chicken
Thread marinated chicken pieces onto soaked bamboo skewers. Try to keep the chicken flat so it cooks evenly and gets a nice char on the grill.
Grill the Satay
Heat your grill or grill pan to medium-high. Grill the skewers for about 6-7 minutes, turning once halfway through, until cooked through and nicely charred. The sugars in the marinade will help caramelize the edges beautifully.
Serve It Up
Arrange the chicken satay skewers on a platter with a side of warm peanut sauce and chilled cucumber relish. Sprinkle with a few extra cilantro leaves or crushed peanuts if desired.
Pairings
Chicken satay is wonderfully versatile, so you’ve got some tasty pairing options:
- Sticky Jasmine Rice or Coconut Rice: The perfect neutral base to soak up extra peanut sauce.
- Som Tum (Thai Green Papaya Salad): Crunchy, sour, and spicy, it cuts through the richness of the satay beautifully.
- Thai Iced Tea or a Cold Lager: Something cooling and lightly sweet helps balance the bold flavors.
- Pad Thai Chicken or Chicken Pad Thai: If you’re going all out with a thai dinner recipe, this combo is unbeatable. The sweet-savory noodles are a crowd-pleaser.
- Fresh Spring Rolls: Light and fresh, filled with herbs and veggies, they’re a great starter or side dish to round out your thai food feast.
FAQs
1. Can I use chicken breasts instead of tenderloins?
Yes, though chicken tenderloins are more tender and cook faster. If using chicken breast, slice into thin strips to mimic the texture. If you prefer darker meat, boneless thighs are another excellent choice for juicy, flavorful skewers.
2. Is this recipe gluten-free?
It can be! Just swap out the soy sauce for tamari or coconut aminos. Many gluten free chicken recipes start with this simple switch, and all other ingredients are naturally gluten-free.
3. What’s the best type of chicken for satay?
Chicken tenderloins are ideal for their consistent size and tenderness. However, boneless thighs offer more flavor and moisture if that’s your preference. Both are common in chicken thai recipes.
4. Can I make this ahead for a party?
Absolutely. You can marinate the chicken overnight, and even thread them onto skewers a few hours in advance. Reheat gently on the grill or under a broiler. The peanut sauce and relish can also be made a day ahead.
5. What other dishes go well with Thai Chicken Satay?
Aside from pad thai chicken, think of classics like tom yum soup, mango sticky rice, or a spicy Thai basil stir-fry. It’s also a great addition to easy thai recipes or even a mix-and-match Asian-inspired dinner with chicken chinese recipes on the side.
