Thai-Style Chicken Satay

Thai-Style Chicken Satay


"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."
Added to shopping list. Go to shopping list.


2 h 25 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1365 mg
  • 55%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 8
Most helpful
Most positive
Least positive

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...

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 pl...

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 ...

Made the oven-baked version with chopped spring onions on top, plus some grilled carrot, onion, ginger and garlic mixed with noodles on the side... delicious! Thanks for posting!!

Made as directed, but stir fried with a ton of veggies. Huge hit with the family. Thanks

So good and so easy! Served with asian noodles and stir fried veggies.

A favorite!

This recipe is excellent. I used Sriracha for the hot sauce, and minced garlic from a jar. I served it with a peanut dipping sauce, which I think helped.

Other stories that may interest you