Thai-Style Chicken Satay Recipe -
Thai-Style Chicken Satay Recipe

Thai-Style Chicken Satay

Recipe by  

"Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    2 hrs 25 mins


  1. Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  4. Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
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  • Cook's Note:
  • I also recommend adding 1/2 cup chopped green onion before cooking.
  • You can substitute lime juice for the lemon juice.
  • You can pound the chicken breast halves flat instead of cutting them into chunks. Weave the flat breasts onto skewers.
  • To broil the chicken, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook, turning once, until chicken is cooked through and juices run clear, about 10 minutes.
  • To bake the chicken, preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook until chicken is cooked through and juices run clear, about 15 minutes.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

May 29, 2014

Wow, this was so very delicious! I made this using the oven method described in the notes since I didn't feel like starting up my grill. Served it with Thai roti bread (very easy to make). We used the leftovers to make the Satay Chicken Pizza recipe from this site. (I used roti bread instead of pita for the crust which probably tasted even better, IMO. Can't wait to make this recipe again. Thanks, CaptainCook!

Sep 17, 2014

Loved this! Followed directions exactly, cut chicken into strips and let marinade for a couple hours, it was so good! My only worry is that my husband will stop taking me to our favorite Thai place once he found out I could make this at home! Paired it with a curry eggplant dish, cucumber salad and rice noodles...Thai heaven! Make this easy and delish!

Aug 24, 2014

This is so very excellent! My kids liked it and my husband raved about it! Since I didn't have any lemons, I substituted the juice of 2 limes and added 1/4 c. seasoned rice wine vinegar to make up the rest. I marinaded the chicken breasts for only 1 hour and it still came out very flavorful. My husband prefers to have his chicken well-done, so he grilled for 6 min. per side, which made the chicken a bit dry....I'd stick with the 5 min. per side. Quick, easy and super flavorful recipe!


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 42.8 g
  • 86%
  • Sodium
  • 1365 mg
  • 55%

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

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