Thai Chicken Satay
Satay is beloved across Southeast Asia—from Indonesia to Malaysia, Singapore, and Thailand—each with its own mouthwatering twist. But what makes Thai Chicken Satay truly stand out is the tangy, refreshing Thai cucumber relish (Ajat) that’s always served alongside. It’s the perfect contrast to the rich, smoky peanut sauce and grilled marinated chicken.
Equipment
- 10 (6 inches) skewers
Ingredients
For the Chicken Satay Marinade
- 1 lb chicken thigh (or chicken tender)
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp Massaman curry paste
- ½ tsp salt (No need to add salt if using "Mae Ploy" brand.
- ¼ cup coconut milk
For Peanut Dipping Sauce
- 1 - 1½ cup coconut milk
- 1 tbsp Massaman curry paste
- 4 tsp tamarind paste
- ¼ tsp salt
- 1 tbsp coconut sugar (or palm sugar, table or brown sugar)
- 2 tbsp crushed roasted peanut (or 1 tbsp peanut butter- Remember peanut butter is basically roasted, ground peanuts and blend until smooth. )
For Thai Cucumber Relish (Ajat)
- 3 tbsp white vinegar
- 3 tbsp sugar
- 1 tsp salt
- 1 tbsp shallots (sliced)
- ½ cup cucumber (sliced)
- 1 sweet pepper (diced or sliced)
Instructions
- Marinate the chicken: In a mixing bowl, combine curry powder, Massaman curry paste, salt, vegetable oil, and coconut milk until smooth to create a rich, flavorful base that tenderizes and infuses the chicken with Thai spices.
- Add the chicken to the marinade: Cut chicken into strips and toss well in the marinade. Let sit for at least 30 minutes, or cover and refrigerate up to overnight to allow the flavors to absorb and tenderize the meat. While the chicken marinates, start soaking skewers and making Ajat and peanut dipping sauce.
- Make the cucumber relish (Ajat): In a small saucepan, bring vinegar, sugar, and salt to a gentle boil and stir until dissolved, then remove from heat and let cool to create a quick-pickling solution that balances sweetness and acidity.
- Assemble the Ajat: In a bowl, combine sliced cucumber, shallots, and sweet pepper, then pour the cooled pickling liquid over the veggies and chill until ready to serve for a crunchy, refreshing side that cuts through the richness of the satay.
- Make the peanut dipping sauce: In a small saucepan over medium heat, warm the coconut milk and stir in the Massaman curry paste to bloom the curry’s flavor and create a fragrant base for a few minutes.
- Add remaining sauce ingredients: Stir in tamarind paste, sugar, salt, and crushed roasted peanuts (or peanut butter), and simmer until thickened, about 1-2 minutes, for a creamy, nutty, and tangy dipping sauce.
- Grill or cook the satay: Once the sauces are ready, start thread the marinated chicken onto skewers. By the time that you are done threading, it may take about 30 minutes total. Grill or pan-sear over medium-high heat for 3–4 minutes per side, or until fully cooked and lightly charred to achieve juicy, smoky, and flavorful satay.
- Serve and enjoy: Plate the chicken satay with a side of peanut sauce and cucumber relish for a perfect Thai street food experience at home.
Video
@stickyricethaikitchen Thai Chicken Satay Ingredients For the Chicken Satay Marinade 1 lb chicken thigh (or chicken tender) 1 tbsp vegetable oil 1 tbsp curry powder 1 tbsp Massaman curry paste ½ tsp salt (No need to add salt if using "Mae Ploy" brand. ¼ cup coconut milk For Peanut Dipping Sauce 1 – 1½ cup coconut milk 1 tbsp Massaman curry paste 4 tsp tamarind paste ¼ tsp salt 1 tbsp coconut sugar (or palm sugar, table or brown sugar) 2 tbsp crushed roasted peanut (or 1 tbsp peanut butter- Remember peanut butter is basically roasted, ground peanuts and blend until smooth. ) For Thai Cucumber Relish (Ajat) 3 tbsp white vinegar 3 tbsp sugar 1 tsp salt 1 tbsp shallots (sliced) ½ cup cucumber (sliced) 1 sweet pepper (diced or sliced) #satay#chickensatay#grilling#asianbbq#cookwithme
♬ original sound - Mary J. Thatcher
Notes
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