This authentic chicken satay will be the star of your next cookout. Grilled Thai-style, it makes a fantastic appetizer or main course, and the dipping sauce is sweet, spicy, creamy, and savory — absolutely addictive.
*This recipe is sponsored by SunButter, a sunflower seed spread that’s a great allergy-friendly alternative to peanut butter. Thank you for supporting the brands that keep Sunkissed Kitchen going.
What is Chicken Satay?
Satay is a popular Southeast Asian dish of marinated, skewered meat served with a nutty dipping sauce. Variations appear across Indonesia, Malaysia, and Thailand. This recipe takes a Thai approach using red curry paste for bright, aromatic flavor.
The chicken is thinly sliced, marinated until tender, threaded onto skewers, and quickly grilled. If you don’t have a barbecue, a hot grill pan works well. In Southeast Asia you’ll often find vendors grilling satay on flat tops and serving it with a peanut sauce. Serving it with rice and a simple cucumber salad makes a satisfying, balanced meal.
Why this recipe works
- Simple to prepare: whisk a quick marinade and blend a creamy dipping sauce, then skewer and grill the chicken.
- Bright, bold flavors that are reminiscent of a trip to Southeast Asia.
- Versatile: serve as an appetizer or as a main with rice or cauliflower rice and a cucumber salad.
- Allergy-friendly option: the dipping sauce uses sunflower seed butter (SunButter) instead of peanut butter, which keeps it nut-free and suitable for many dietary needs while still delivering that classic satay flavor.
How to Make the Chicken Satay Marinade
Step 1: Cut boneless chicken thighs (or breasts) into long, thin strips so they will cook quickly and can be woven onto skewers.
Step 2: Combine the marinade ingredients in a small bowl and mix into a smooth paste. This recipe uses turmeric, ginger, and a touch of cinnamon; a good-quality curry powder can be substituted if needed.
Step 3: Toss the chicken strips with the marinade until evenly coated. Refrigerate for at least one hour, or ideally overnight, for best flavor and tenderness.
Step 4: Soak bamboo skewers in water for at least 20 minutes to prevent burning on the grill.
Step 5: When ready to cook, thread 2–3 strips of marinated chicken onto each 8-inch skewer, weaving the strips flat on the stick rather than piercing chunks.
Step 6: Grill the skewers over medium-high heat for about 5–7 minutes per side, until lightly charred and cooked through. The thinly sliced chicken cooks quickly, so keep an eye on it.
How to Make the Satay Dipping Sauce
Traditional satay sauce blends peanuts with coconut milk, vinegar, and spices. This version uses SunButter (sunflower seed butter) for a nut-free, allergy-friendly sauce that still tastes rich and nutty.
SunButter No Sugar Added is creamy straight from the jar and works well in sweet or savory recipes. For this sauce, it blends smoothly with coconut milk, vinegar, red curry paste, and a touch of sweetener for balance.
Step 1: Add all sauce ingredients to a blender and process until very smooth. The sauce will be pourable right away; if it thickens after chilling, whisk in a little warm water or extra coconut milk to reach the desired consistency.
For a gluten-free, paleo-friendly option, this recipe uses coconut aminos instead of soy sauce. Some traditional recipes add fish sauce; if you prefer that, reduce or omit the coconut aminos.
Step 2: Serve the sauce alongside the grilled chicken skewers. It’s also excellent as a dip for cucumber slices, a drizzle over rice, or a creamy salad topper.
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Thai Chicken Satay
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Ingredients
Chicken Satay
- 1 1/2 pounds chicken thighs cut into long, thin strips
- 1/4 cup coconut milk full fat
- 2 teaspoons red curry paste
- 1 teaspoon sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1/2 teaspoon cinnamon
Thai Dipping Sauce
- 1/3 cup SunButter (No Sugar Added)
- 1/4 cup water + 2 tablespoons, if desired
- 1/4 cup coconut milk full fat
- 2 tablespoons monk fruit sweetener sub honey or maple syrup
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon red curry paste
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
Chicken Satay
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Thinly slice chicken thighs into long strips and place them in a lidded container.
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In a medium bowl, combine the coconut milk, red curry paste, salt, turmeric, ginger, and cinnamon to form a thin paste. Pour over the chicken and stir to coat well.
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Cover and refrigerate for at least one hour, or up to overnight.
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Soak 12 bamboo skewers in water to prevent burning during grilling.
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Preheat a grill or grill pan to medium-high heat.
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Weave the marinated chicken strips onto the skewers, dividing the chicken evenly among the 12 skewers.
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Grill the skewers 5–7 minutes per side, until lightly charred and cooked through.
Thai Satay Sauce
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Place all sauce ingredients in a blender and blend until very smooth. Add extra water or coconut milk, a tablespoon at a time, to thin the sauce if needed.
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Serve the sauce alongside the chicken skewers and use it as a dip or drizzle.
Video
Notes
If you prefer, add 1 tablespoon of fish sauce to the marinade and omit the coconut aminos for a more traditional savory profile.
If cooking indoors, use a hot grill pan or frying pan with a little oil and cook the skewers 5–7 minutes per side.
To make a classic peanut version, substitute natural peanut butter (no sugar or added oils) for the SunButter in the dipping sauce.