Thai Satay Chicken Skewers

thai chicken skewer on glass pot of satay sauce

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These Thai Satay Chicken skewers are loaded with so much flavour and couldn't be easier to make!

Prep Time30

Cook Time15

Marinating Time1

Total Time1 45

Course: Appetizer, Starter

Cuisine: Thai

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Sharp Knife & Chopping Board
Large Mixing Bowl & Cling Film (for marinating chicken)
Gloves (for handeling chicken - optional)
12x Skewers (see notes)
Griddle Pan or Frying Pan & Tongs (for frying skewers)
Brush (for basting skewers)
Pestle & Mortar or Food Processor (for crushing peanuts)
Medium Sized Pot & Wooden Spoon (for sauce)

Ingredients

Satay Chicken

600g / 1.3lb boneless skinless Chicken Thighs, diced into small bite-sized pieces (approx 2.5cm/1")
3 tbsp full-fat Coconut Milk (see notes)
2 tbsp Light Soy Sauce
1 tbsp Veg Oil
1 tbsp Granulated Sugar
1/2 tbsp Oyster Sauce
2 tsp Curry Powder
1 tsp EACH: Ground Coriander, Turmeric

Sauce

1 cup / 240ml full-fat Coconut Milk, save the remainder in the can for basting
100g / 3.5oz Unsalted Peanuts, toasted then finely crushed
30g / 1oz / 2 tbsp Massaman Paste (see notes)
2 tbsp Granulated Sugar, or to taste
2 tbsp Tamarind Paste (see notes)
1/2 tbsp Veg Oil

Instructions

In a large mixing bowl, combine all of the satay chicken ingredients until everything is evenly distributed and the chicken is fully coated. Cover and marinate in the fridge for 1 hour.
Now is a good time to soak your skewers in water if they are bamboo/wooden. You can also dry toast the peanuts in a pan over medium heat until lightly charred, then finely crush in a pestle and mortar or food processor.
Once the chicken has marinated, thread it onto the skewers, ensuring you leave a gap at both ends. Add a drizzle of oil to a large pan over medium heat. Working in batches and topping up with oil in between, add the skewers to the pan and fry for 3-4 mins each side, or until lightly charred on the outside and piping hot through the centre (safe internal temp 74C/165F). I like to baste the cooked side of the skewers in coconut milk, just to keep them juicy. Also, just be careful the chicken doesn't stick to the pan (you can keep peeking to check).
For the sauce, place a medium-sized pot over low-medium heat, then add the oil. Add the massaman paste and fry for 30 seconds or so until fragrant (be careful it doesn't burn). Add the coconut milk, tamarind and sugar and keep on a gentle simmer for a few minutes, or until it starts to thicken. Stir in the crushed peanuts, then remove from the heat. You can continue simmering to thicken if needed, but keep in mind the sauce will thicken more as it rests.
Pour the sauce into a small serving bowl, stack the skewers, then tuck in and enjoy!

Video

Notes

a) Skewers - I use bamboo skewers and snap them to around 18cm/7inches. You can use metal skewers, just be aware they'll be very hot!

b) Coconut Milk - Some brands are more watery than others (i.e. a ring of firm coconut at the top of the can with the coconut water underneath). As such, I recommend pouring it all into a jug and giving it a good whisk to combine everything.

c) Massaman Paste - Try and use a good quality paste. You'll find this in most supermarkets, but higher quality pastes will be at an Asian store. They will differ in spice levels, but just add in more milk/sugar if you find it a little too spicy.

d) Tamarind - You'll find tamarind paste at most supermarkets. They do tend to differ a bit with how sour they are, so just balance out with more sugar if it's too sour.

e) Serving - Traditionally you serve these alongside some slices of toast and a clear dipping sauce, the same one I use for my Thai Pork Toast. However, you can just serve the skewers with the sauce if you'd prefer.

f) Calories - Whole recipe divided by 4 (assuming all the sauce is consumed).

Nutrition