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Thai Chicken Satay


"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."
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20 m servings 391 cals
Original recipe yields 4 servings


  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 315 mg
  • 13%

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. In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  2. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
  3. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 44
  1. 59 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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 putti...

Most helpful
Most positive
Least positive

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 w...

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 di...

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 ...

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 did...

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 w...

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.

YUM! I used the Peanut Sauce 1 recipe, but cut it in half for my family of 5 and it was plenty. Also, don't leave out the cilantro. It truly adds a delicious touch!

My husband has used this sate several times now. It is YUMMY. We have tweaked it a little, since we like things more spicy than most folks, but over all, this is a great recipe. It works well...