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Chicken Satay Recipe

Name: Bahn Thais Chicken Satay Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch strips; 120 ml coconut milk (full fat); 2 tbs soy sauce; 1 tbs fish sauce; 1 tbs brown sugar (or palm sugar), packed; 1 tbs lime juice; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp ground coriander; 1 tsp turmeric powder; 1 tsp ground white or black pepper; 1 tsp vegetable oil (for brushing/grill); 8 pieces bamboo skewers, soaked 30 minutes; 120 g creamy peanut butter (preferably unsweetened); 120 ml coconut milk; 1 tsp red curry paste (or 1 tsp chili paste); 1 tbs soy sauce; 1 tsp fish sauce; 1 tsp brown sugar; 1 tsp lime juice; 2 tbs water (to thin); 1 tbs crushed roasted peanuts (for garnish); 1 cup cucumber, seeded and thinly sliced; 2 tbs rice vinegar; 1 tsp sugar; 1 tbs water; 1 tsp salt; 1 tsp thinly sliced red chili (optional); 2 tbs fresh cilantro leaves (optional); 2 pieces lime wedges

Inspired by Bahn Thai

Time1h 30m

Serves4

Marinated Chicken in coconut milk and grilled with Thai peanut sauce or cucumber sauce on the side. (4 pieces)

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Ingredients

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Chicken & Marinade

1 1/8 lb (500 g) boneless skinless chicken thighs (or breasts), trimmed and cut into 1/2-inch strips

1/2 cup (120 ml) coconut milk (full fat)

2 tbs Aged soy sauce

1 tbs Fish sauce

1 tbs brown sugar (or palm sugar), packed

1 tbs ReaLime juice

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Ground coriander

1 tsp turmeric powder

1 tsp ground white or black pepper

1 tsp vegetable oil (for brushing/grill)

8 pieces bamboo skewers, soaked 30 minutes

Thai Peanut Sauce

4 1/4 oz (120 g) creamy peanut butter (preferably unsweetened)

1/2 cup (120 ml) Coconut milk

1 tsp red curry paste (or 1 tsp chili paste)

1 tbs Aged soy sauce

1 tsp Fish sauce

1 tsp Brown sugar

1 tsp ReaLime juice

2 tbs water (to thin)

1 tbs crushed roasted peanuts (for garnish)

Cucumber Dipping Sauce (Acar-style)

1 cup cucumber, seeded and thinly sliced

2 tbs Rice vinegar

1 tsp sugar

1 tbs water

1 tsp Celtic sea salt

1 tsp thinly sliced red chili (optional)

To Serve

2 tbs fresh cilantro leaves (optional)

2 pieces Lime wedges

Method

Chicken & Marinade

Prepare skewers

Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

Cut the chicken into roughly 1/2-inch wide strips. Aim for even sizes so they cook uniformly. You should have about 4 pieces per serving (total 4 servings means use 16 strips if desired; this recipe is scaled for 4 pieces as a small plate — use all chicken for 8–10 skewers depending on length).

In a mixing bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, and ground pepper. Whisk until sugar dissolves and the mixture is smooth.

Add chicken strips to the marinade, stirring to fully coat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

When ready to cook, thread 2–3 strips of marinated chicken onto each soaked skewer, leaving a little space between pieces for even heat. Brush each skewer lightly with vegetable oil.

Grilling

Preheat a grill or grill pan over medium-high heat (around 200–220°C / 400–425°F). If using a charcoal grill, cook over medium coals.

Place skewers on the hot grill. Cook 2–3 minutes per side, turning once or twice, until nicely charred and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Total cook time typically 6–8 minutes depending on thickness.

Remove skewers to a plate, tent loosely with foil and let rest 3 minutes before serving.

Thai Peanut Sauce

In a small saucepan over low heat, combine peanut butter and coconut milk. Stir continuously until smooth and warmed through, about 2–3 minutes. Do not boil.

Whisk in red curry paste, soy sauce, fish sauce, brown sugar and lime juice. If the sauce is too thick, add water 1 tablespoon at a time to reach a smooth dipping consistency (about 1–2 tbs). Taste and adjust salt/sweet/sour balance as needed.

Transfer to a serving bowl and sprinkle crushed roasted peanuts on top.

Cucumber Dipping Sauce (Acar-style)

Combine rice vinegar, sugar, water and salt in a small bowl and stir until sugar and salt dissolve.

Add thinly sliced cucumber and optional red chili. Toss to coat and let sit for at least 10 minutes to quick-pickle. This can be made ahead and chilled.

To Serve

Arrange 4 grilled chicken satay skewers per order on a platter. Serve with a small bowl of warm peanut sauce and a bowl of the cucumber dipping sauce on the side.

Garnish with fresh cilantro leaves and lime wedges. Squeeze lime over the skewers before eating if desired.