Print

Easy Thai Peanut Chicken Satay Skewers Recipe with Cucumber Relish for Perfect BBQ Nights

thai peanut chicken satay skewers - featured image
Print Recipe

Juicy grilled chicken thighs marinated in a flavorful Thai peanut sauce, served with a refreshing cucumber relish. Perfect for quick and delicious BBQ nights.

Ingredients

Scale
  • 1 ½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch strips
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric (optional)
  • Wooden skewers, soaked in water for 30 minutes
  • ½ cup (125ml) coconut milk (full-fat)
  • ½ cup (130g) smooth peanut butter (natural, unsweetened)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon brown sugar
  • 1 teaspoon red curry paste
  • 1 clove garlic, minced
  • Chopped roasted peanuts (for garnish)
  • 1 large cucumber, peeled and diced small
  • 1 small red chili, thinly sliced (optional)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, and turmeric. Stir until sugar dissolves. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Make the Peanut Sauce: In a small saucepan over low heat, whisk together coconut milk, peanut butter, soy sauce, lime juice, brown sugar, red curry paste, and garlic. Keep whisking until smooth and warm, about 5 minutes. Remove from heat and set aside.
  3. Prepare the Cucumber Relish: In a bowl, mix diced cucumber, sliced chili, rice vinegar, sugar, and salt. Let sit for 10 minutes. Stir in chopped cilantro and mint just before serving.
  4. Assemble the Skewers: Thread marinated chicken strips onto soaked wooden skewers, about 4-5 pieces per skewer, leaving space between pieces.
  5. Grill the Satay: Heat grill or grill pan to medium-high heat. Cook skewers for 3-4 minutes per side until chicken is cooked through and charred. Internal temperature should reach 165°F (74°C).
  6. Serve: Arrange skewers on a platter, drizzle with peanut sauce, and serve cucumber relish on the side. Garnish with chopped roasted peanuts and lime wedges if desired.

Notes

Do not marinate chicken longer than 4 hours to avoid overpowering fish sauce flavor. Soak wooden skewers for at least 30 minutes to prevent burning. If peanut sauce thickens, thin with warm water or coconut milk. Watch grill temperature to avoid drying out chicken. Leftovers keep well refrigerated for 2 days; reheat gently.

Nutrition

Keywords: Thai chicken satay, peanut sauce, cucumber relish, BBQ skewers, grilled chicken, easy Thai recipe, peanut chicken, summer grilling

Find it online: https://tomyumy.com/easy-thai-peanut-chicken-satay-skewers-recipe-with-cucumber-relish-for-perfect-bbq-nights/