Easy Thai-Style Chicken Satay
Juicy, smoky chicken skewers coated in a creamy peanut coconut marinade that’s sweet, salty, and just a little spicy - this easy chicken satay is one of those recipes that never fails.
Minimal prep, maximum flavour, and perfect for feeding a crowd or meal-prepping for the week.
If you need a low-effort, high-impact dinner, this is it.
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About this recipe
What is Chicken Satay?
Chicken satay is a popular Southeast Asian street food, especially loved in Thailand, Malaysia, and Indonesia.
Traditionally, skewers of marinated meat are grilled over charcoal and served with peanut sauce, pickles, and rice.
It’s simple food - but the flavours are bold, smoky, and deeply savoury.
A Quicker, Weeknight-Friendly Version
Authentic satay often involves blending fresh aromatics and making a separate peanut sauce. Delicious, but not exactly Tuesday-night energy.
This version simplifies things by turning the marinade and sauce into one.
Peanut butter, red curry paste, and coconut milk do most of the heavy lifting, so you still get richness, spice, and fragrance without a million steps.
Less effort, same vibe.
Why This Marinade Works So Well
Each ingredient plays a clear role:
- Peanut butter = creaminess + nuttiness
- Red curry paste = chilli, lemongrass, spice
- Coconut milk = silky texture + subtle sweetness
- Brown sugar + lime = balance and brightness
- Garlic + ginger = depth and warmth
It hits every flavour note: salty, sweet, spicy, tangy, and umami.
Breast or Thigh?
Thighs stay juicier and more forgiving, but breast works great if you don’t overcook.
Either way, cutting into cubes means more surface area for caramelised edges — which is where the flavour lives.
Fun fact
Satay skewers are often grilled over charcoal made from coconut husks, which gives them a slightly smoky, sweet aroma. If you can grill these, do — but a pan still delivers great results.
Ingredients
- 750g chicken breast or thighs, cut into cubes
- 2 tbsp peanut butter
- 1 tbsp Thai red curry paste
- 100ml good quality coconut milk
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp grated ginger
- Squeeze of lime juice
- Salt to taste
- Oil, for cooking
To serve (optional):
Rice, fresh vegetables, cucumber pickle, extra lime wedges
Pair it with
Instructions
1. Make the marinade
In a bowl, whisk together peanut butter, red curry paste, coconut milk, brown sugar, garlic, ginger, lime juice, and a pinch of salt until smooth and creamy.
2. Marinate the chicken
Set aside a few spoonfuls of the sauce for drizzling later.
Toss the chicken in the remaining marinade until fully coated.
Marinate for at least 20 minutes, or up to overnight for deeper flavour.
3. Skewer
Thread the chicken pieces onto skewers, packing them snugly but not too tight.
4. Cook
Heat a drizzle of oil in a pan over medium-high.
Cook skewers for 6–8 minutes, turning occasionally, until browned, slightly charred, and cooked through.
Alternatively, grill or barbecue for extra smoky edges.
Air fryer option: Arrange skewers in a single layer and air fry at 190°C for 10–12 minutes, flipping halfway, until golden and cooked through.
5. Alternatively, grill or barbecue for extra smoky edges.
6. Serve
Drizzle with the reserved sauce, squeeze over fresh lime, and serve with rice and crunchy veg or quick pickles.
FAQs
Can I bake these instead?
Yes. Bake at 200°C for 15–18 minutes, flipping halfway. Finish under the grill for colour.
How long should I marinate?
Minimum 20 minutes, but 2–4 hours (or overnight) gives noticeably better flavour.
Is this very spicy?
Red curry paste adds warmth rather than intense heat. Adjust up or down to your preference.
Can I make this dairy-free or gluten-free?
It’s naturally dairy-free. Just check your curry paste and peanut butter labels for gluten if needed.
What goes well with satay?
Steamed jasmine rice, cucumber salad, pickled veg, or even stuffed into wraps or rice bowls.
Video demonstration
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