Satay Gai
Thai Chicken Satay
Tender, turmeric-marinated chicken skewers grilled to perfection and served with a rich, savory peanut sauce. A beloved Thai street food classic.
🧂 Ingredients
- 600 g Boneless, skinless chicken thighs(Cut into bite-sized pieces, about 2.5 cm (1 inch) cubes.)
- 1 tbsp Ground turmeric
- 100 ml Full-fat coconut milk(Shake well before opening.)
- 1 tbsp Curry powder(Thai or mild Indian curry powder is suitable.)
- 1 tsp Fish sauce(Optional, for added umami.)
- 1 tsp Sugar(Palm sugar or brown sugar.)
- 1/2 tsp Salt
- 1 tbsp Vegetable oil(For grilling.)
- 1 cup Store-bought or homemade peanut sauce(Warmed slightly for serving.)
- for serving Cucumber relish (Ajaad)(Optional, but highly recommended for freshness.)
- 20 Bamboo skewers(Soaked in water for at least 30 minutes prior to use to prevent burning.)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine the ground turmeric, coconut milk, curry powder, fish sauce (if using), sugar, and salt. Whisk until well combined and smooth.
⏱️ 5 minutes - 2
Marinate the chicken: Add the bite-sized chicken thigh pieces to the marinade. Toss to ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the turmeric to deeply color the chicken.
⏱️ 4+ hours (marinating) - 3
Prepare skewers: If you haven't already, soak your bamboo skewers in water for at least 30 minutes. Drain the marinated chicken, discarding excess liquid. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Aim for about 4-5 pieces per skewer.
⏱️ 15 minutes - 4
Preheat grill: Prepare your grill for medium-high heat. If using a charcoal grill, arrange coals for direct heat. If using a gas grill, preheat to approximately 200-220°C (400-425°F). Lightly brush the grill grates with vegetable oil to prevent sticking.
⏱️ 10 minutes - 5
Grill the satay: Place the skewers on the preheated grill. Cook for approximately 5-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 74°C (165°F). Baste with a little reserved marinade or oil during the last few minutes of cooking if desired.
⏱️ 10-12 minutes - 6
Serve: Arrange the grilled satay skewers on a platter. Serve immediately with warm peanut sauce for dipping and cucumber relish on the side.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the most authentic flavor, use a charcoal grill. The smoky aroma is key to great satay.
- ✓Don't overcrowd the skewers; this allows the chicken to cook evenly and develop a good sear.
- ✓Basting with a little oil or reserved marinade during the final minutes of grilling adds moisture and flavor.
- ✓Cucumber relish (Ajaad) provides a refreshing, tangy contrast to the rich satay and peanut sauce. It's typically made with thinly sliced cucumber, shallots, and chilies in a sweet and sour vinegar dressing.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pork Satay (Satay Moo): Use thinly sliced pork shoulder or tenderloin.
- Beef Satay (Satay Neua): Use thinly sliced sirloin or flank steak.
- Tofu Satay: Marinate firm or extra-firm tofu cubes.
🏷️ Tags
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