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–+ servings
Chicken satay skewers on a blue plate with cucumber slices and peanut sauce.
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5 from 1 vote

Grilled Thai Chicken Satay Skewers

Make this delcious and popular street food at the comfort of your own home! It's savory, tanging, and a definite crowd pleaser!
Prep Time10 minutes
Cook Time10 minutes
Marinate Time (Inactive:2 hours
Total Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Thai
Servings: 8 skewers
Calories: 141kcal
Author: Mikha S.

Ingredients

Marinade

  • 2/3 cup coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 4 teaspoons rice vinegar
  • 4 garlic cloves peeled
  • 2 teaspoon galangal sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground turmeric
  • 4 lemongrass stalks white parts only, pounded*
  • 1 pound boneless skinless chicken thigh cut into 1-inch cubes

For Cooking / Serving

  • 8 bamboo skewers*
  • 1/4 cup peanut sauce homemade or store-bought
  • 1 cucumber sliced, optional for serving

Instructions

  • In a blender, combine marinade ingredients except for the chicken and lemongrass. We want to easily remove the lemongrass later and it’ll be much more challenging if it’s blended. 
  • Pour the marinade into a Ziplock bag or airtight container, then add the lemongrass and chicken. Make sure the chicken is well coated and push out as much air as possible from the Ziplock bag. Marinate the chicken in the fridge for at least 2 hours up to overnight. I like to occasionally mix and massage the chicken in the bag so they're all coated in the marinade.
  • Spread out 4 - 5 pieces of chicken onto the bamboo skewers, leaving some space at the bottom of the skewer to easily pickup later while eating.
  • Heat a cast iron or large skillet on medium-high heat with about a tablespoon of oil. You can also cook these on a grill (see notes for skewer instructions). Cook the chicken for about 3 - 4 minutes per side, or until charred on the outside and cooked through. Remember to not overcrowd the pan, otherwise, you won't get nice browning on them. Serve with peanut sauce and sliced cucumbers on the side, if desired. Enjoy!

Notes

  • Bamboo Skewers: If you're planning to cook the chicken on the grill, soak the skewers in cold water for at least 2 hours. This prevents them from burning or catching fire with grilling.
  • Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, peel off the tough outer layers to reveal the softer white bottom part - about the bottom third of the stalk. Cut the white part of the stalk then use the back of the knife to break it up into large chunks. You don't want them too small, otherwise, it'll be tough to remove them from the marinade later. 
  • Galangal: Galangal adds a distinct earthy flavor to the marinade that makes a world of difference! I HIGHLY recommend making the effort to find it at your local Asian market. 
  • Fish Sauce: Fish sauce adds a depth of flavor along with its saltiness. It may smell pungent for first-time users, but don't let that scare you away! It blends beautifully with the rest of the ingredients.

Nutrition

Serving: 2skewers | Calories: 141kcal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 587mg | Potassium: 292mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg