Print

Easy Thai Lemongrass Chicken Satay Recipe with Peanut Sauce

thai lemongrass chicken satay - featured image
Print Recipe

A quick and flavorful Thai chicken satay marinated with fresh lemongrass and served with a rich, creamy peanut sauce. Perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
  • 2 stalks fresh lemongrass, finely minced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • Freshly ground black pepper, to taste
  • 1/2 cup (125ml) coconut milk
  • 1/3 cup (80g) creamy peanut butter
  • 1 tbsp red curry paste
  • 1 tbsp tamarind paste (optional)
  • 2 tbsp brown sugar or palm sugar
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • Warm water, as needed for thinning
  • Bamboo skewers (soaked in water at least 30 minutes)
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Thinly slice the chicken thighs into strips about 1-inch wide.
  2. In a medium bowl, combine minced lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, vegetable oil, turmeric, and black pepper.
  3. Toss the chicken strips in the marinade until fully coated.
  4. Cover and refrigerate for at least 1 hour, ideally 2-3 hours. Minimum 30 minutes if short on time.
  5. Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.
  6. In a small saucepan over low heat, whisk together coconut milk, peanut butter, red curry paste, tamarind paste, brown sugar, lime juice, and soy sauce.
  7. Stir constantly until smooth and warmed through. Add warm water a tablespoon at a time if sauce is too thick. Keep warm.
  8. Thread marinated chicken strips onto soaked skewers, folding strips slightly to create even layers without overcrowding.
  9. Heat grill pan or outdoor grill to medium-high heat.
  10. Cook skewers for 4-5 minutes per side, brushing occasionally with leftover marinade, until internal temperature reaches 165°F (74°C) and chicken is juicy with slight char.
  11. Arrange chicken satay on a platter with fresh cilantro and lime wedges.
  12. Serve warm with peanut sauce for dipping.

Notes

Finely mince lemongrass to avoid fibrous texture. Marinate chicken for at least 1 hour for best flavor, ideally 2-3 hours. Soak bamboo skewers for at least 30 minutes to prevent burning. Use medium-high heat to avoid drying out chicken. Rest cooked satay for a few minutes before serving. Peanut sauce can be made ahead and reheated gently.

Nutrition

Keywords: Thai chicken satay, lemongrass chicken, peanut sauce, easy Thai recipe, grilled chicken skewers, weeknight dinner, Thai appetizer

Find it online: https://cheerycrisp.com/easy-thai-lemongrass-chicken-satay-recipe-with-peanut-sauce-step-by-step/