Thai Chicken Satay with Peanut Sauce and Thai Cucumber Salad

I am crazy about Thai food!  I love the blend of sweet, salty and spicy that they are so well known for.

One of my favorite things to order when we go out for Thai, is chicken satay with peanut sauce and cucumber salad.

When we moved to the remote mountains of Maine we lost all possible hope to get Thai take out and I set out to find a great recipe to make my own satay.

Thai Chicken Satay


Soak wooden skewers first


3 boneless skinless chicken breasts / butterflied and pounded thin (scaloppini style)


Grated zest of 1 lemon ~ I find using a microplane works well or 1/4 cup lemongrass

3 cloves garlic minced

1 small onion sliced

1 tsp. Thai chili sauce or Thai chili garlic sauce (see photo below)

1 thumb sized piece of ginger sliced thin

1/2 tsp. dried turmeric

5 tbsp. brown sugar

2 tbsp. vegetable oil

3 tbsp. soy sauce

2 tbsp. ground coriander

2 tsp cumin

Put all of the marinade ingredients into a food processor and process till smooth.  I took a taste of this marinade and it is absolutely divine on it’s own, so I imagine it would be good over plain grilled chicken or if you want to make satay, put your uncooked chicken into the marinade for at least 6 hours or up to 24 hours to develop the flavor. Thread uncooked marinated chicken on skewers before cooking.


Grill your chicken about 1 minute per side and it will be quite tender. Cover lightly till ready to serve.

Serve with Thai peanut sauce, a fresh Thai cucumber salad and steamed jasmine rice.

Thai Peanut Sauce

1 – 10 oz. can coconut milk

1/2 cup crunch peanut butter (I only use natural unsweetened)

1 tablespoon dark soy sauce

2 teaspoons brown sugar

1 teaspoon red pepper flakes

1/2 small onion finely chopped

Combine all ingredients over low heat till the milk and peanut butter have melted together well.  This can be made days in advance and reheated.

Thai Cucumber Salad



  • 1/4 cup minced shallot
  • 1/4 cup sliced green onions
  • 2 medium cucumbers  peeled, halved lengthwise, seeded, and thinly sliced
  • 1/2 to 1 teaspoon red chili flakes
  • 1 carrot peeled and julienned into 1/2″ slices
  • 1/4 cup rice vinegar
  • 1 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 cup chopped fresh cilantro
  • Mix all of the ingredients and let marinate at least 1 hour before serving with satay.

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