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Marty's Thai Chicken Satay


"This is my own take on the classic Thai chicken satay! It's yum!"
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1 h 30 m servings 310 cals
Original recipe yields 8 servings


  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 49
  1. 62 Ratings

Most helpful positive review

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 chutn...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 chutn...

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 r...

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...

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...

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 crit...

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...

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 th...

This is absolutely worth every bit of effort! The only ingredient I couldn't find was muscovado sugar, so I substituted brown sugar. It was delicious, and all five of my picky kids gobbled it ...

Used brown sugar for Muscovado. Made the marinade exactly. Doubled the sauce ingredients and quadrupled the peanut butter and omitted the peanuts. Used 20 oz of lite cocount milk. Marinated chi...