Marty's Thai Chicken Satay Recipe -
Marty's Thai Chicken Satay Recipe
  • READY IN hrs

Marty's Thai Chicken Satay

Recipe by  

"This is my own take on the classic Thai chicken satay! It's yum!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr 30 mins


  1. Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
  4. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2010

I made this for a large group of people and everyone loved it! It was so yummy! I made a few changes to adapt to what i had, or could find at the local grocer, i could only find tamarind chutney, so i used that, i couldnt find muscavado sugar, so i used brown sugar, i used natural peanut butter, and added a bit of yellow curry powder to the sauce. It was too cold outside and my bbq was tempermental so i baked in a 375 oven until they looked done. SO MOIST. huge success and i would definitely make again!

Most Helpful Critical Review
May 09, 2011

The chicken and marinade was wonderful however the peanut sauce was icky. I would make the chicken again but use a different peanut sauce for dipping.

Sep 01, 2009

this was exceptionally good and very well received. the marinade never thickened and i worried about that a bit, but it still tasted great. the satay sauce tasted like something i'd get in a restaurant. i'd definitely make this again.

Aug 04, 2011

I was unable to find tamarind paste, lemon grass, or muscovado sugar - so I substituted Worcestershire sauce, lemon zest, and brown sugar. Delicious despite the substitutions. Peanut sauce was great!

Jan 24, 2011

Excellent recipe - I even found it very kid-friendly! As usual I tweaked it some, but the tastes and textures are all outstanding as written. I sauteed the chicken instead of grilling and served it over linguini noodles with toasted sesame oil, then ladled the sauce over all. A side order of stir-fried snow peas, carrots, red bell pepper, water chestnuts, and steamed brocolli balanced the creamy with crisp. Will DEFINITELY make again!

Nov 03, 2009

I have never cooked Thai before, and this turned out simply gorgeous. I found my marinade thickend up well by leaving it in the fridge overnight before using it....then no problems. Only critiscm I have is that I found the sauce too sweet for me, but will omit sugar next time. Otherwise....great!

Apr 23, 2010

This was fantastic! The blend of flavors perfect! I server this on a bed of rice. My husband said it was the best sauce he ever tasted. I followed the recipe as written and would do so again. Thanks this is going to be a regular meal here. The only thing I might try is adding some grape tomatoes to the skewer next time.

Nov 22, 2011

Wonderfully tangy chicken. Great dish as a centerpiece or side to any meal. Wonderfully rich also. The peanut sauce could have been more flavorful, perhaps take that into account if making this. Perhaps use twice the spice or an extra half of the spices/peanut butter. I baked mine in the oven at 475 degrees, cooked up quick, lightly charred, and juicy... just like they would on a grill. Will be making this again and again, thanks!


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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