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Chicken Satay: One Year Later | Sate Gai | สะเต๊ะไก่

Chicken Satay: One Year Later | Satay Gai | สะเต๊ะไก่The very first recipe I posted on this blog was one for chicken satay with peanut sauce and a refreshing cucumber salad.  I chose to begin with satay because it is one of my absolute favorite Thai foods, but is fortunately also really straightfoward to make.  

I started with a ridiculously easy recipe posted by the wonderful folks at ThaiTable.com and made a few modifications to suit my tastes.  You quite simply marinate the chicken in coconut milk and curry powder and grill it.  The peanut sauce is equally simple to make and the cucumber salad even more so.  In fact, it was so easy to make and turned out so well that it gave me the confidence to continue cooking Thai food and tackle other, more intimidating dishes.

Chicken Satay: One Year Later | Satay Gai | สะเต๊ะไก่Over the last year, I’ve seen a lot of different recipes for satay.  Many of them are quite involved, requiring pounding half a dozen or more ingredients into a paste to marinate the chicken with.  I’ve tried some of these recipes, and as much as I love pounding pastes, I keep coming back to the simple one I started with.  It may not be the most authentic recipe out there, but it works for the boyfriend and me.  It’s quick.  It’s easy.  It doesn’t require lots of ingredients.  And it turns out great every time we make it.

So if you’re looking for a recipe to give you the confidence boost you need to start cooking more Thai food, this is a great one to start with!

Chicken Satay: One Year Later | Satay Gai | สะเต๊ะไก่

Chicken Satay: One Year Later | Sate Gai | สะเต๊ะไก่

Makes 3-4 servings

Chicken Satay: One Year Later | Sate Gai | สะเต๊ะไก่


    For Chicken Satay
  • 1/2 cup coconut milk
  • 1 Tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken, breast or thighs
  • ~20 wooden skewers
  • For Peanut Sauce
  • 3/4 cup coconut milk
  • 1 Tablespoon roasted chili paste
  • 3 Tablespoons peanut butter
  • 2 teaspoons sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon white vinegar
  • For Cucumber Salad
  • 1/4 cup cucumber, cut into thin quarters
  • 1/4 cup shallots, sliced thinly
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup vinegar
  • 1 small serrano pepper, sliced thinly


    For Chicken Satay
  1. Soak the wooden skewers in water for 30 minutes before grilling.
  2. Cut the chicken into 1/4" thick slices.
  3. Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
  4. Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
  5. Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.
  6. For Peanut Sauce
  7. Heat the coconut milk over medium heat.
  8. Add the roasted chili paste and simmer until the oil rises to the top.
  9. Then add the rest of the ingredients and adjust to your tastes.
  10. For Cucumber Salad
  11. Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
  12. Add the rest of the ingredients. Chill until you're ready to serve.

Recipe adapted from ThaiTable.com


18 comments… add one
  • Leta August 21, 2018, 4:17 pm

    This was my first attempt at making this recipe! My husband said it was by far his favorite thing I’ve ever cooked! Thank you Rachel!

    • Rachel August 25, 2018, 2:28 pm

      Awesome! Great to hear that :)

  • Claire Van Allen September 17, 2017, 3:20 pm

    I have made this before and it is delicious. I am making it today for guests, the recipe says to marinate a few minutes but wondered if I can make it in advance. How long can I marinate the chicken for

    • Rachel September 18, 2017, 3:06 pm

      Hi Claire! I’ve left the chicken marinating overnight with good results.

  • Fiona B. April 28, 2017, 8:54 am

    Congratulations/khor sadaeng khwam yin dee on your marriage! Thank you for your wonderful recipes. When I can get fresh makrut leaves here in Nevada, I julienne them and sprinkle the satay with them before grilling, just as I remember our Thai cook used to when I was a child (I grew up in Thailand). Lovely aromatic, nostalgic flavor!

  • Katie Emily Evans March 2, 2015, 12:32 pm

    Thanks for reminding me how much I love satay, and as you say the sauce can be eaten with just about anything, so I always hope to make a little more than I really need. Lovely recipes, and your photos really show beautifully. Thanks for bringing them to the party! http://tasteusa.blogspot.com

  • Jung September 6, 2014, 9:12 pm

    Hello Rachel,
    I wanted to thank you for posting such delicious recipes online! All the recipes I have tried on your blog has been all so delicious. I just wished that it was easier for me to get Thai ingredients so that I can cook more Thai food at home. Thank you once again for your beautiful recipes and blog!

  • ThanitaG July 29, 2014, 10:06 pm

    I’m a girl, born and raised in Thailand. But I must admit you’re a better cook than many of us are.
    For those who have been searching for the best Thai home cooking site, this is your last stop.

    คุณทำอาหารไทยเก่งมาก ๆ เลยค่ะ <3

    • Rachel August 10, 2014, 12:33 am

      I don’t think that’s true, but it’s so sweet of you to say, Thanita! Kob khun mak ka!

  • William April 18, 2013, 5:13 pm

    Really enjoy this recipe and I’ve made it several times now. I was out of vinegar last night and used my homemade vinegar/pepper sauce. Good substitute in the peanut sauce.

  • Heidi August 14, 2012, 9:00 pm

    I’ve made this a few times now and it’s perfect every time! I can’t wait to try your curry recipes. I can never seem to make them taste good, but I bet yours are. :)

  • Rachel January 16, 2012, 11:29 pm

    Hi Lea, salt is generally a good substitute for fish sauce. I’m not sure it would be a 1:1 conversion though, so just taste as you go. Thanks!

  • Lea January 16, 2012, 10:26 pm

    Is there something that I could substitute for fish sauce? I’m severely allergic to all seafood and iodine.

  • Jo December 27, 2011, 6:36 am

    Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

  • Joyce @ FatBurningFurnace.com November 16, 2011, 12:45 pm

    This looks great and I plan to try it out soon. My husband loves eating food that’s on a stick – I don’t know why, he just does!! So with the ingredients and seasoning I just know he is going to go nuts over this!!

  • Michele @ TheFatLossAuthority November 16, 2011, 12:15 pm

    Yummy! These are definitely easy to make compared to some of my other similar recipes. What’s more they came out really tasty and my whole clan loved them. This is at the top of my recipe list. Not too heavy either, which I like.

  • J. Vargas November 3, 2011, 6:44 pm

    ¡Se ve delicioso!
    It seems delicious!

  • Lime_Rain October 21, 2011, 3:59 pm


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