Thai chicken satay with peanut sauce from RecipeTin Eats by Nagi Maehashi

  • salt
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  • curry powder
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  • Serves : 15

  • EYB Comments

    Marinate 20 minutes or overnight. Can substitute beef, chicken breasts, chicken tenderloins, or pork for chicken thighs; light soy sauce for dark soy sauce; and white vinegar, rice vinegar, or lime juice for cider vinegar.

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Accompaniments: Thai fried rice; Restaurant style coconut rice (fluffy, not gluey)

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Notes about this recipe

  • Recipe Notes

    Marinate 20 minutes or overnight. Can substitute beef, chicken breasts, chicken tenderloins, or pork for chicken thighs; light soy sauce for dark soy sauce; and white vinegar, rice vinegar, or lime juice for cider vinegar.

  • melba on April 30, 2026

    This is so delicious, easy and so authentic. I cooked the sauce for longer than five minutes and got that beautiful thick sauce with the red oil that you can in restaurants. I used rice vinegar and a crunchy peanut butter that's 100% peanuts and it was great.

  • chawkins on September 02, 2023

    No wonder this is the most popular recipe on her blog. It is so easy and yet so delicious. The hardest part of the recipe was putting the chicken pieces onto the skewers, no need to chop anything for the marinade or the sauce. I marinated my chicken for about 2 hours and cooked the skewers on the grill.

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