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Thai Chicken Satay with Coconut Marinade and Cucumber Relish

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Prep Time 30 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 1 hour 45 minutes
Course Appetizer, Main Course
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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).
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.