Thai Chicken Skewers with Peanut Satay Sauce
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Enjoy the taste of that at home with these easy and flavorful grilled Thai chicken skewers. Juicy, marinated chicken is grilled to perfection and served with creamy peanut satay sauce and cucumber salad. It’s a delicious, complete meal, and it’s ready in just 30 minutes!
This is my go-to Thai grilled chicken recipe for summer, and it never disappoints. The chicken is marinated with ginger, garlic, lime, and coconut sugar, giving it a bold, authentic Thai flavor that honestly rivals takeout.
It’s also a great recipe for grilling season because everything flows easily. I make the peanut satay sauce while the chicken marinates, then toss together the cucumber salad while the chicken is on the grill, so dinner comes together without any rushing.
And since I firmly believe sauce makes everything better, this dish is really all about the peanut satay sauce. It’s creamy, savory-sweet, and completely irresistible—I always end up looking for extra things to dip into it.
Tips for making the best Thai grilled chicken
- If you’re using wooden skewers, soak them in water while you marinate the chicken so that they don’t burn on the BBQ.
- To make it spicier, whisk in a teaspoon of dried red chili flakes or Thai red curry paste to the satay sauce.
- If you’re making this indoors, a cast-iron grill pan works great, too.
- For an extra bit of flavor, top the cooked skewers with some thinly sliced scallions or minced cilantro for garnish.
What to serve with Thai chicken skewers
These succulent Thai chicken skewers with peanut sauce are easily a meal. However, if you’re craving something a bit heartier, serve them with some fluffy coconut rice.
You could also swap the cucumber salad for other Thai-inspired sides like mango Thai noodle salad with sesame ginger dressing, Thai chopped salad with sweet sesame mango dressing, or my Thai cucumber salad.
Thai Chicken Skewers Recipe
Ingredients
The Chicken
- 2 lb chicken thighs (boneless skinless)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 1 tablespoon lime juice (fresh is best)
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon finely minced ginger
- 1 clove garlic (finely minced)
The Satay Sauce
- 2 teaspoons coconut oil
- 1 small onion (minced)
- 1 teaspoon finely minced ginger
- 2 cloves garlic (minced)
- ½ cup canned coconut milk
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
The Cucumber Salad
- 1 English cucumber (sliced into half moons)
- ¼ cup red onion (sliced very thin)
- 2 tablespoons mayonnaise (try homemade mayo)
- Sea salt and pepper (to taste)
Instructions
Thai Chicken Skewers
- Cut the chicken thighs into bite-sized pieces. Mix the remaining ingredients for the chicken in a medium-sized bowl then add the chicken pieces and stir. Let the chicken marinate on your counter for 15 minutes. While the chicken is marinating, make the satay sauce and cucumber salad – recipes below.2 lb chicken thighs, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon coconut sugar, 1 tablespoon lime juice, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon finely minced ginger, 1 clove garlic
- After 15 minutes, take the chicken pieces out of the marinade and thread them onto the skewers. Fold over larger pieces to skewer them twice and help them stay on the skewers better. You'll need 6-8 skewers, depending on how big they are and how tightly you pack the chicken onto them.
- Preheat your BBQ to medium-high heat then grill the chicken skewers for 5 minutes on each side, or until the chicken is no longer pink in the middle.
- Start the satay sauce while the chicken is marinating. Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more. Add the coconut milk, peanut butter, soy sauce, and lime juice. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk.2 teaspoons coconut oil, 1 small onion, 1 teaspoon finely minced ginger, 2 cloves garlic, ½ cup canned coconut milk
- To make the cucumber salad, mix the cucumber slices, red onion, mayonnaise, salt, and pepper in a medium-sized bowl½ cup canned coconut milk, 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 English cucumber, ¼ cup red onion, 2 tablespoons mayonnaise, Sea salt and pepper, 1 tablespoon lime juice
- Serve the chicken on a platter with the satay sauce and cucumber salad on the side and let everyone dig in!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was SO tasty. Looking to make it for an out of town trip!! Can the chicken sit in the marinade for 24+ hours?
I’m so happy that you liked the recipe! I don’t recommend letting the chicken marinate for more than 24 hours as the lime juice will start to break down the chicken and the texture won’t be as nice. But you can freeze the chicken in the marinade then thaw it before you want to cook it – if you’re looking to meal prep. Hope that helps!
Can the skewers be made inside? No grill 🙁
Yes! You can bake them at 425 for 20-25 minutes. 🙂
i made this today. it was a hit. thanks for the recipe!
I’m so happy to hear you liked the recipe!
I made this tonight with cauliflower fried rice – it was a big hit! I love that it was fast to marinate and prepare and barely had any sugar. Great job!
I’m so happy to heat you liked the recipe!!
Made this delicious chicken on Monday and it was a hit. But what ingredient is missing from the satay sauce to make it spicy? It’s very tasty but not spicy at all. Chili paste perhaps? Thanks again for another great and easy recipe.
Oh man … you’re totally right! I usually put cayenne in when I make these but left it out of the recipe. Yikes! Changing that now. 🙂
If you are poor like me, add a dash of curry powder and chili powder
I LOVE Thai food! And I’m so jealous………… thanks @Kristen
Thai food is my fav, too!
Everything is better with a dipping sauce and I’m all for double dipping. Also, love that you used thighs instead of breast, which dry up so quick. Though, I’d probably mince a couple of those thai chiles in the pic to assault my taste buds further 🙂
Ha ha double dipping’s where it’s at! How’s a person supposed to resist?!
Great idea about the extra chilies. LOVE it hot hot hot!
Thank you so much, Kevin! So happy we connected too!!
What a gorgeous post, Will be making my own twist tonight with pork! Thanks for the inspiration!
Thanks, Deb! I think pork would be awesome cooked like this. Yum!
Thanks, Savita! Hope you have a great day too!!
That’s a heck of a long way to go to lie on the beach! When I was a kid, and the beach was a little further away, I used love laying on the grass in the backyard. Anything to feel the sun on me! Thanks for stoping by The Endless Meal!