If you’ve ever craved a dish that bursts with bold, exotic flavors while remaining incredibly approachable, then you’re going to fall head over heels for this Thai Chicken Satay Skewers Recipe. Marinated in a vibrant blend of lemongrass, garlic, ginger, and spices, these juicy chicken pieces threaded onto skewers come alive with every bite, perfectly charred on the grill and paired with that irresistible peanut sauce. It’s the kind of recipe that turns any ordinary meal into a lively Thai feast, making it a guaranteed crowd-pleaser that’s just as perfect for a casual weeknight as for entertaining friends.
Ingredients You’ll Need
Gathering the right ingredients is essential for crafting the authentic flavors that make this dish shine. Each component plays a key role in building the aromatic, tangy, and slightly sweet profile of the satay, while the spices add depth and that unmistakable warmth.
- Boneless skinless chicken thighs: Juicier and more flavorful than breasts, perfect for grilling.
- Lemongrass: Provides a bright, citrusy fragrance that is essential in Thai cooking.
- Shallot: Adds a mild sweetness and subtle onion flavor.
- Garlic: Gives the marinade a savory punch and aromatic depth.
- Red chili pepper: For a gentle heat that wakes up the palate without overpowering.
- Ginger: Delivers a warm, spicy note that balances the citrus and sweetness.
- Ground turmeric: Adds earthy flavor and a gorgeous golden hue.
- Ground coriander: Contributes a nutty, lemony spice.
- Cumin: Brings a warm, smoky undertone.
- Soy sauce: Adds salty umami depth.
- Fish sauce: The secret ingredient for authentic Thai flavor; just a little goes a long way.
- Brown sugar: Balances the savory with a gentle sweetness and helps caramelize the chicken on the grill.
- Vegetable oil: Keeps the chicken moist during grilling and prevents sticking.
- Wooden or metal skewers: For threading the marinated chicken pieces perfectly.
- Salt: Essential for seasoning before grilling to enhance flavors.
How to Make Thai Chicken Satay Skewers Recipe
Step 1: Prep the Chicken
Start by giving your chicken thighs a quick chill in the freezer for about 20 minutes. This small trick makes chopping them into perfect bite-sized pieces much easier and safer. Once firm, cut into 1-2 inch chunks and transfer them into a large ziplock bag—this will be your marinade container.
Step 2: Create Your Marinade
Add the star ingredients—lemongrass, shallot, garlic, chopped chili, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil—directly into the bag with the chicken. Seal it well and give the bag a gentle massage to ensure every piece of chicken is lovingly coated in that magical mixture.
Step 3: Marinate for Maximum Flavor
Pop the sealed bag into the fridge and let those flavors mingle for at least 2 hours before cooking. For best results, marinate overnight or up to 48 hours, turning the bag occasionally to keep all the chicken pieces evenly flavored.
Step 4: Prepare Your Skewers and Grill
If you’re using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Meanwhile, preheat your grill to high heat and clean the grates thoroughly. A well-prepped grill ensures those beautiful char marks and guards against sticking.
Step 5: Assemble the Satay Skewers
Thread the marinated chicken pieces tightly onto the skewers, packing them at one end rather than spaced out, just like traditional satay. This packing method helps the chicken cook evenly and retains its juicy texture.
Step 6: Season and Oil Before Grilling
Brush each skewer lightly with oil and sprinkle with salt to enhance the natural flavors and help prevent sticking on the grill.
Step 7: Mastering the Grill
Place the skewers on the grill over medium heat, ideally using indirect heat by turning off one burner or shifting coals to one side to avoid charring the wooden ends. Grill for about 7-8 minutes on one side, then flip and cook an additional 5-8 minutes until the chicken reaches 160 degrees Fahrenheit internally.
Step 8: Rest and Serve
Once cooked, let the skewers rest covered loosely with foil for 4-5 minutes to lock in all the delicious juices before serving with your favorite Thai peanut sauce.
How to Serve Thai Chicken Satay Skewers Recipe
Garnishes
Fresh garnishes elevate this dish beautifully. Sprinkle chopped cilantro and sliced green onions over the skewers for a pop of color and freshness. A wedge of lime on the side adds a tangy zing that brightens every bite.
Side Dishes
The ideal accompaniments make the meal complete. Creamy Thai peanut sauce is non-negotiable here, as it perfectly complements the smoky, spiced chicken. Pair with a crisp Thai cucumber salad for a cool contrast, and don’t forget some toasted or grilled bread to soak up all those luscious sauce drippings.
Creative Ways to Present
Feeling playful? Serve your satay skewers upright in a glass filled with colorful shredded cabbage or carrot salad for a festive display. Or lay them on a bed of fragrant jasmine rice garnished with crushed peanuts and fresh herbs for a more substantial and elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover satay skewers in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps maintain the fresh flavors and texture, so you can enjoy a tasty second helping or quick snack.
Freezing
If you want to save the satay skewers for later, freeze the cooked chicken skewers individually wrapped in plastic wrap and placed in a freezer bag. They’ll keep well for up to 2 months—perfect for last-minute meals that feel like a treat.
Reheating
To reheat, gently warm the satay skewers in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes or until heated through. This method helps maintain their juicy texture, avoiding the dryness that microwave reheating can cause.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Just remember that chicken breast is leaner, so it can dry out more quickly when grilled. Marinate it well and avoid overcooking for the best results.
What if I don’t have a grill?
No grill? No problem! You can cook the satay skewers under a broiler or in a grill pan on your stovetop. Just keep an eye on them to prevent burning and turn frequently for even cooking.
Is fish sauce essential in this recipe?
Fish sauce is a key ingredient that adds authentic umami depth. If you’re concerned about allergies or preferences, you can substitute with soy sauce, but the flavor won’t be exactly the same.
How spicy is this recipe?
The red chili adds a gentle heat, but you can adjust the amount depending on your spice tolerance. Removing the seeds will lower the heat if you want a milder dish.
Can I prepare these skewers ahead for a party?
Definitely! Marinate the chicken up to 48 hours before your event and assemble the skewers just before grilling. This way, you’ll save time and still enjoy fresh, flavorful satay with your guests.
Final Thoughts
This Thai Chicken Satay Skewers Recipe is truly a gem in any cooking repertoire. With its vibrant marinade, juicy grilled chicken, and the perfect balance of aromatic spices, it’s a dish that brings warmth and joy to your table. I can’t wait for you to try it, share it, and make it a favorite for yourself and everyone lucky enough to taste it!
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Thai Chicken Satay Skewers Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including minimum marinating time)
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Description
Delicious and authentic Thai Chicken Satay Skewers marinated with fragrant lemongrass, garlic, ginger, and traditional Thai spices, grilled to perfection and served with classic Thai peanut sauce and cucumber salad for a fresh, flavorful meal.
Ingredients
Chicken and Marinade
- 6 boneless skinless chicken thighs
- 2 tablespoons lemongrass (smashed and minced)
- 1 large shallot (chopped)
- 2 cloves garlic (smashed and minced)
- 1 red chili pepper (chopped)
- 2 teaspoons ginger (grated or minced)
- 1/4 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1 1/2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Salt (for seasoning before grilling)
Other
- Wooden or metal skewers
- More vegetable oil (for grilling)
Instructions
- Prepare Chicken: Place the chicken thighs in the freezer for about 20 minutes to firm up for easier chopping, then cut into 1-2 inch bite-sized pieces and place in a large ziplock bag.
- Combine Marinade Ingredients: Add lemongrass, chopped shallot, garlic, red chili pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil to the bag with the chicken.
- Marinate: Seal the bag and place it in a bowl in the refrigerator for at least 2 hours, preferably up to 24 hours for maximum flavor, turning occasionally to coat chicken evenly. Do not exceed 48 hours.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Preheat Grill: Heat grill to high (around 550°F) ensuring grill grates are clean and well-oiled to prevent sticking.
- Assemble Satay Skewers: Thread chicken pieces tightly together on one end of each skewer to form traditional satay style.
- Season and Oil: Lightly brush each skewer with oil and sprinkle generously with salt to add flavor and prevent sticking.
- Oil Grill Grates: Use a paper towel dipped in vegetable oil held with tongs to brush the grill grates, then close the lid and heat for a couple more minutes.
- Adjust Heat: Reduce grill heat to medium (about 375°F) and set up indirect heat by turning off one burner or placing coals to one side. Position the sticks over indirect heat to avoid burning the wood.
- Grill Satay: Place skewers on grill over medium heat and cook for about 7-8 minutes on one side.
- Flip and Continue Grilling: Turn the skewers using tongs and grill for an additional 5-8 minutes. Move skewers to indirect heat if the chicken is cooking unevenly.
- Check Doneness: Use a meat thermometer to confirm the internal temperature of the chicken reaches about 160°F, ensuring safe and juicy meat.
- Rest Meat: Remove skewers from grill, cover loosely with foil, and allow to rest 4-5 minutes for juices to redistribute.
- Serve: Serve hot with traditional Thai peanut sauce and Thai cucumber salad for an authentic Thai meal. Toasted or grilled bread is recommended as a complementary side.
Notes
- Marinating the chicken for at least 24 hours enhances the flavor significantly but do not exceed 48 hours to avoid texture degradation.
- Soaking wooden skewers prevents them from burning on the grill.
- Grilling over indirect heat prevents the wooden ends from catching fire while ensuring even cooking.
- Use a meat thermometer to guarantee chicken is cooked safely and perfectly juicy.
- Serve with Thai peanut sauce and cucumber salad for a traditional Thai experience.
- Toasted or grilled bread makes a great side dish with these skewers.
