Thai-Style Chicken Satay

Thai-Style Chicken Satay

with peanut sauce


Servings 6

Active Time:

~10 min plus 30 min to marinate

Total Time:

~50 min

About this Recipe

Thai satay are grilled meat skewers traditionally served at street markets throughout Southeast Asia. This recipe is our take on the classic. This recipe works best with a 4 hour marinade, but even a quick 30 minute marinade gives chicken breasts or thighs a bold flavor, with a nice zing from fresh lime. Serve the skewers alongside our tangy peanut sauce, fresh herbs and lime wedges to bring it all together. No grilling or restaurant takeout required! Feel free to punch up the recipe with Thai red curry paste or your favorite hot sauce for some heat.


  • For the marinated chicken:
  • 2 lbs boneless skinless thighs or breast, cut into ½ -inch thick strips
  • ⅔ cup full-fat canned coconut milk
  • 2 tablespoons fish sauce
  • 2 garlic cloves, diced or grated
  • 1½ teaspoons ground tumeric
  • 1½ teaspoons lime zest
  • 1½ teaspoons lime juice
  • 1 teaspoon brown sugar
  • For the peanut dipping sauce:
  • ⅓ cup full-fat canned coconut milk
  • ⅓ cup lime juice
  • ¼ cup plus 3 tablespoons creamy peanut butter
  • 3 teaspoons fish sauce
  • 1 teaspoon honey
  • Thai red curry paste, sriracha or sambal olek (optional)
  • Toppings:
  • Cilantro
  • Sliced scallions
  • Lime wedges
  • Toasted peanuts

From Your Pantry

cooking oil

kosher salt


Brava metal tray

mixing bowls

aluminum foil

grater or zester


Nutrition Information

Allergens: Tree nuts, Fish, Shellfish


  • Chef's Picks
  • Dinner
  • Starter
  • Kid Friendly
  • Asian
  • Californian
  • Chicken
  • Dairy Free
  • Fall
  • Gluten Free
  • Keto
  • Metal Tray
  • Nuts
  • Recipes
  • Sauce
  • Serves 4
  • Snack
  • Southeast Asian
  • Thai
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prep marinade

    • In large bowl, whisk together ⅔ cup coconut milk, 2 tablespoons cooking oil, fish sauce, garlic, turmeric, 1½ teaspoons lime zest and juice, brown sugar, and ½ teaspoon kosher salt.

  2. 2

    Marinate chicken and soak skewers

    • Add chicken to marinade, stir to evenly coat chicken and marinate, refrigerated, for 30 minutes.
    • While chicken is marinating, soak skewers in water.

  3. 3

    Make peanut sauce

    • In medium bowl, whisk together ⅓ cup coconut milk, ⅓ cup lime juice, peanut butter, 2 tablespoons cooking oil, fish sauce, honey and ½ teaspoon kosher salt. Add a few teaspoons curry paste, sriracha or sambal olek, if desired. Set aside until serving.

  4. 4

    Skewer and cook the chicken

    • Remove chicken from marinade and thread onto skewers. Pat off excess marinade with a paper towel.
    • Place skewers lengthwise in Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into top shelf.
    • Select “Thai-Style Chicken Satay” on your touchscreen and follow instructions.

  5. 5

    Finish and Serve

    • When your food is done, arrange skewers on a serving platter.
    • Serve with fresh cilantro, sliced scallions, lime wedges, toasted peanuts, and peanut dipping sauce.