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Thai Chicken with Spicy Satay Sauce and Cool Cucumber Salad

Thai Chicken Satay with Spicy Peanut Sauce and Cool Cucumbers

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Asian

Description

These delicious Thai Chicken Kebabs are the perfect BBQ dinner recipe. They’re served with a spicy satay sauce that can be made with either peanut butter or (for a paleo-friendly recipe) with almond butter. They’re an easy and healthy summer recipe.


Scale

Ingredients

For the chicken:

  • 2 lb. boneless skinless chicken thighs
  • 2 tablespoons soy sauce (gluten-free, if needed. coco aminos, for paleo)
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 1″ piece ginger, grated on a Microplane or very finely minced
  • 1 clove garlic, grated on a Microplane or very finely minced

For the satay sauce:

  • 1 teaspoon coconut oil
  • 1 small onion, minced
  • 1 1″ piece ginger, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup canned coconut milk
  • 1 tablespoon soy sauce (or coconut aminos for paleo)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 3 tablespoons peanut butter (almond butter for paleo)

For the cucumber salad:

  • 1 English cucumber, sliced into thin rounds
  • 1/4 cup red onion, sliced very thin, preferably with a mandolin
  • 1 tablespoon mayonnaise (NOT Miracle Whip. homemade mayo, for paleo)
  • Sea salt and pepper, to taste

Instructions

For the chicken:

  1. Place 8 wooden skewers in water for about 15-20 minutes.
  2. Cut the chicken thighs into bite-sized pieces. Mix the remaining ingredients for the chicken together in a medium-sized bowl then add the chicken and stir. Let the chicken marinate for 15 minutes.
  3. While the chicken is marinating, oil and preheat the grill to high. After 15 minutes, take the chicken pieces out of the marinade and thread them onto the soaked skewers. Grill the chicken for 5 minutes on each side, or until the chicken is no longer pink in the middle.

For the satay sauce:

  1. Start the satay sauce while the chicken is marinating. Melt the coconut oil in a small pot 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.
  2. Add the coconut milk. soy sauce, lime juice, and peanut or almond butter. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water.

For the cool cucumber salad:

  1. In a medium-sized bowl toss together the cucumber slices, red onion, mayonnaise, salt, and pepper.

To serve:

  1. Serve the chicken on a platter with the satay sauce and cucumber salad on the side and let everyone dig in!

A close up of garlic butter chicken and brussels sprouts in a pan.

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