Recipe by STACEYLYNN0822
"The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time."
Watch video tips and tricks
canned coconut milk
1 1/2 teaspoons
yellow curry powder
skinless, boneless chicken breast halves - cut into strips
chopped fresh cilantro
chopped unsalted peanuts
wooden skewers, soaked in water for 15 minutes
prepared Thai peanut sauce
We were feeding 11 people with this recipe so used 4 pounds of chicken breasts and had enough marinade without doubling it. After making the marinade as stated in the recipe, I thought that it was a bit bland for our liking so I added some ingredients. To the marinade I added 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon light brown sugar, 1 tablespoon hot pepper sauce, 2 cloves chopped garlic and 2 teaspoons lime juice. I stirred it up, put in the chicken breasts (cut into strips), and let the marinating chicken sit in the refrigerator, in a covered bowl, for six hours. In the meantime I soaked the skewers in water so they wouldn't burn on our gas grill. After marinating for 6 hours, I put the meat on the skewers (ending up with 40 skewers), and grilled them in our gas grill, on medium high heat, on a piece of heavy duty foil (lightly sprayed with cooking spray). They came out golden brown as well as tender and juicy. We served these with Thai curry rice, fresh string beans from the farmer's market and "The Best Thai Peanut Sauce" (also on this site - awesome 'as is'). The meal was a big hit...delicious! the reason I only gave it 4 stars instead of 5 is because of the changes made to the recipe. I will definitely be making this recipe again.
Marinated for almost 24 hrs. Came out flavorful, and like satay I've had in restaurants. But I kinda wanted it to be even more packed with flavor since it marinated for so long. Very messy putting onto skewers, so be prepared for that. Don't cut too thin or it won't thread onto the skewers. I broiled mine - actually first time ever using the broiler! it came out a bit dry - so I probably overcooked. But it was yummy and there were no leftovers.
I made this recently to entertain and the prep was very well suited for it. By marinading then skewering the chickend pieces I was able to tackle other dishes and throw these on the grill right when people were ready to eat. I don't keep fish sauce around muh, so substituted soy sauce - It worked out perfectly fine with it.
I'm not a Thai expert but I think this recipe turned out great. I only made a couple of modifications...I used soy sauce in place of the fish sauce as it's not something I keep around. I also didn't have chili oil so I used a pinch of red pepper flakes. I used chicken tenders and didn't skewer them...mine marinated for about 2 days (I trim meat and put it in marinade when I get home from the store and then freeze or refrigerate). I cooked my under the broiler for about 4 minutes per side. Very moist and tender and full of flavor. I didn't use the garnishes but there is cilantro in the peanut sauce I made. "The Best Thai Peanut Sauce"...see my reviews for notes on modifications I used for that recipe.
This satisfied our craving for satay. I didnt have all the ingredients so I substituted but kept it as close as possible. I cooked it in a pan with the marinade instead of grilling because I didn't have skewers - It was really good but I think grilling or baking would be better. My children didn't like it, which was fine because my husband and I ate it all. I served with homemade fried noodles and a peanut sauce from this site. Added: I have grilled the chicken on skewers and it is amazingly better, really really good.
I followed this recipe very closely, but as it's the middle of the winter, I cooked the chicken on the stove in a skillet. I imagine that it's tastier when grilled, but I have to tell you this was absolutely to die for, even with the change. When the chicken was almost done sauteing, I threw in some frozen green beans so they'd pick up some of the sauce. I served it with "Thai Peanut Butter Sauce" over rice. My boyfriend said that he would have paid for a meal like this. Soooo good! Thank you for sharing.
I added to this. I added Champanions(spelling), Corn Cuts & water chestnuts. I did add more curry paste & added garlic. I served this with Thin Noodles. Was Delish!!!
Super good and easy to make! It tastes like the chicken satay at Cheeseburger in Paradise. Can't tell the difference. I served with coconut rice, which is super good.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken Satay
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 225
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make authentic Thai-style chicken satay.
Turn what’s typically spicy meat-on-a-stick into tasty burger patties.
See Chef John’s tasty version of spicy Thai chicken soup.