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Flavorful Thai Peanut Chicken Satay Skewers Recipe with Easy Cucumber Relish

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Juicy and tender chicken skewers marinated in a flavorful Thai-inspired sauce, served with a creamy peanut dipping sauce and a fresh, cooling cucumber relish. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 3 tbsp coconut milk
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp fresh lime juice
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • Wooden skewers, soaked in water for 30 minutes
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1/2 tsp chili flakes or Sriracha
  • Warm water to thin sauce as needed
  • 1 large cucumber, peeled, seeded, and finely diced
  • 1 small red onion, finely chopped
  • 1–2 fresh red chilies, thinly sliced (optional)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • Pinch of salt
  • Fresh cilantro leaves, chopped (for garnish)

Instructions

  1. In a medium bowl, whisk together 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, minced garlic, ground coriander, and turmeric powder to make the marinade.
  2. Thinly slice 1 pound of chicken breasts or thighs into strips about 1/2 inch wide. Add chicken to the marinade and toss to coat. Cover and marinate for at least 20 minutes or up to 2 hours in the fridge.
  3. Soak wooden skewers in water for 30 minutes to prevent burning.
  4. In a small saucepan over low heat, combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, minced garlic, and chili flakes or Sriracha. Stir gently until smooth and warm. Thin with warm water if needed. Keep warm.
  5. Combine diced cucumber, chopped red onion, sliced chilies, rice vinegar, sugar, and salt in a bowl. Toss well and let sit for 10 minutes. Garnish with fresh cilantro before serving.
  6. Drain soaked skewers and thread 3-4 chicken strips onto each skewer.
  7. Heat grill, grill pan, or cast iron skillet over medium-high heat and lightly oil the surface. Grill chicken skewers for 3-4 minutes per side until fully cooked and slightly charred. Internal temperature should reach 165°F (74°C).
  8. Serve skewers hot with warm peanut sauce and chilled cucumber relish.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. Marinate chicken for at least 20 minutes but no more than 2 hours to avoid mushy texture. Rewarm peanut sauce gently if it thickens. The cucumber relish can be prepared ahead and tastes better after sitting for a few hours. For nut allergies, substitute peanut butter with sunflower seed butter and use soy sauce alternatives.

Nutrition

Keywords: Thai chicken satay, peanut sauce, chicken skewers, cucumber relish, easy Thai recipe, gluten-free, quick dinner, grilled chicken

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