Summary: Chicken thigh is marinated in coconut milk with turmeric, coriander and fish sauce, then threaded onto skewers and grilled over high heat. Served with peanut sauce and pickled vegetables. Total time 105 minutes, base 6 servings.
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Category: Poultry · Thai Cuisine
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Quick overview
- Dish: Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
- Category: poultry, thai-cuisine
- Cuisine: Thai
- Main ingredient: Chicken thigh, 1200 g (boneless, skinless) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 105 minutes (45 min preparation + 60 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 433 g)
- Key technique: Marinating in coconut milk and spices, grilling over high heat
- Preparation types: Grilling, oven baking
- Dietary info & allergens: peanuts (peanut butter, peanuts), crustaceans and fish (curry paste, fish sauce)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch or a festive multi-course table.
- Nutritional values (per 1 serving): 681, Protein: 47.9 g, Fat: 45.5 g, Carbohydrates: 20.0 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: wheat beer, dry Riesling, iced tea with lime
- In short: Chicken thigh is marinated in coconut milk with turmeric, coriander and fish sauce, then threaded onto skewers and grilled over a high heat. Total time 105 minutes, serves 6.
WAGUU says: “Satay is grilled over high heat, not in a warm oven. If you cook it slowly, you get dry meat with a bitter crust.”
Key facts
| Preparation time: | 45 minutes |
| Cooking time: | 60 minutes |
| Temperature: | Marinate 4–24 hours at 4 °C, grill 220–250 °C, internal meat temperature 75 °C |
| Number of servings: | 6 |
At a glance
Satay relies on the marinade and high heat. The coconut milk in the marinade coats the meat with fat so it doesn’t dry out during grilling, and turmeric and coriander give the meat a golden colour. The grill temperature is crucial: at low heat, the meat dries out before it gets a crust. The peanut sauce is cooked separately and seasoned at the end.
Ingredients
Base servings: 6 servings • Serving weight:433 g
| Ingredient | Amount | Quality |
|---|---|---|
| boneless chicken thigh | 1200g | skinless, cut into 2 cm strips |
| coconut milk | 300ml | full-fat, for marinade |
| ground turmeric | 2 tsp | for colour |
| ground coriander | 2 tsp | freshly ground |
| ground cumin | 1 tsp | fine |
| fish sauce | 30ml | fermented |
| palm sugar | 30g | dark, for marinade |
| garlic | 4 cloves | grated |
| roasted peanuts | 150g | for peanut butter |
| coconut cream | 200ml | for sauce |
| red curry paste | 30g | for peanut sauce |
| lime | 3 pcs | juicy, for juice and wedges |
| pickled vegetables | 200g | cabbage and cucumber, fermented |
| cucumber | 1 pcs | firm, sliced |
Why you’ll love this recipe
- Marinade that protects the meat: Coconut milk coats the meat with fat and it won’t dry out during grilling. Turmeric adds golden colour and aroma.
- Peanut sauce separately: The sauce is cooked on its own so it can be seasoned and thickened. It should be warm and thick with the skewers.
- Exact ratios for 6 servings: Two hundred grams of meat per serving, one hundred and fifty grams of peanuts for the sauce, and a marinade that can sit for twenty-four hours. The number of servings can be recalculated.
Guaranteed success: The coconut milk in the marinade contains fat and sugars that caramelise during grilling and form a crust. Turmeric adds colour and is fat-soluble, so it binds to the meat via the coconut milk. The sugar in the marinade promotes browning, but at high heat it burns quickly, so turn the skewers often.
Recipe overview
Preparation: 45 min min | Cooking: 60 min min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Thai
Detailed method
Overall progress: 6 % done
Phase 1: Marinade – 15 min
Equipment: bowl, whisk
1. In a bowl, whisk the coconut milk with the fish sauce, palm sugar, grated garlic, turmeric, coriander and cumin. The marinade should be smooth and thicker than milk.
2. Add the chicken strips to the marinade and mix with your hands so they are coated all over. Cover the bowl and place in the fridge.
Visual check: The meat is evenly yellow and the marinade clings to the surface. There is no dry spot without marinade in the bowl.
Before you move to the next step:
Don’t leave the meat in the marinade overnight if it contains a lot of lime acid – the protein breaks down and the meat falls apart.
Phase 2: Peanut sauce – 20 min
Equipment: saucepan, whisk
1. Blend the peanuts into a smooth butter. In a saucepan, heat the thick part of the coconut cream and fry the red curry paste in it until fragrant.
2. Add the peanut butter and the rest of the coconut cream. Simmer the sauce over a low heat, stirring constantly, until it thickens. Then season it with fish sauce, palm sugar and lime juice.
Visual check: The sauce is smooth and thick, holds its shape on a spoon and does not split. The taste is salty, sweet and nutty.
Before you move on:
Peanut butter catches easily. Stir with a whisk from the bottom and keep the heat low.
Phase 3: Threading onto skewers – 15 min
Equipment: wooden skewers, baking tray
1. Soak the wooden skewers in water for twenty minutes so they do not burn on the grill. Drain the marinated meat.
2. Thread the strips of meat onto the skewers lengthways, like a wave, so the meat does not spin. Lay the finished skewers on a tray lined with paper.
Visual check: The meat holds on the skewers and does not slip. The skewers are evenly filled, with no gaps.
Before you move on:
Meat packed into a lump on a skewer grills unevenly. Thread it lengthways and leave small gaps between the pieces.
Phase 4: Grilling – 12 min
Equipment: grill or griddle pan
1. Heat the grill to 220–250 °C. Lay the skewers on the rack and grill them on all sides until golden with charred spots.
2. During grilling, brush the skewers with the remaining marinade and turn them every two minutes. Then let them rest for two minutes.
Visual check: The meat is golden with dark spots and releases clear juices when pressed. The internal temperature is 75 °C.
Before you move on:
Brush with the marinade only during the first half of grilling. Later the sugar in the marinade would burn.
Phase 5: Pickled vegetables – 10 min
Equipment: small bowl, knife
1. Cut the cucumber into thin slices and the cabbage into fine shreds. Mix them in a bowl with vinegar, sugar and a pinch of salt.
2. Leave the vegetables for ten minutes to soften and take on a sour taste. Then drain them.
Visual check: The vegetables are sour, crunchy and glossy. No sweet water is left in the bowl.
Before you move on:
Do not salt the vegetables too far ahead, they release water and go soft. Serve them within an hour of pickling.
Phase 6: Serving – 3 min
Equipment: warm plates, small bowls
1. Put three skewers on a warmed plate with a small bowl of peanut sauce beside them. Add the pickled vegetables and a wedge of lime.
2. Scatter crushed peanuts and coriander over the sauce. Serve the skewers straight away, while they are hot.
Visual check: The meat is juicy, the sauce warm and thick, the vegetables cold and sour.
Equipment needed
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| grill or griddle pan | rack 40 × 30 cm | oven with grill | low heat dries the meat out before it forms a crust |
| wooden skewers | 25 cm long | metal skewers | unsoaked skewers burn on the grill |
| blender | 1 l jug | pestle and mortar and patience | coarse peanuts will not thicken the sauce |
| meat thermometer | up to 100 °C | cut and check | undercooked chicken is a health risk |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 657 kJ / 157 kcal | 2849 kJ / 681 kcal | 17096 kJ / 4086 kcal |
| Fat | 10.5 g | 45.5 g | 273.0 g |
| of which saturates | 4.7 g | 20.5 g | 123.1 g |
| Carbohydrate | 4.6 g | 20.0 g | 120.0 g |
| of which sugars | 4.6 g | 20.0 g | 120.0 g |
| Protein | 11.1 g | 47.9 g | 287.4 g |
| Salt | 0.7 g | 3.1 g | 18.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: A tested recipe with precise ratios and visual checkpoints.
- Tip 1: A tested recipe with precise ratios and visual checkpoints.
- Tip 2: The meat is evenly yellow and the marinade clings to the surface. There is no dry patch without marinade in the bowl. Do not leave the meat in the marinade overnight when it contains a lot of lime acid – the protein breaks down and the meat falls apart.
- Tip 3: The sauce is smooth and thick, holds its shape on a spoon and does not split. The taste is salty, sweet and nutty. Peanut butter catches easily. Stir with a whisk from the bottom and keep the heat low.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Thai cooking is done over a high heat and there is no time to portion ingredients during cooking.
The science behind it
Chicken thigh has more connective tissue and fat than breast, so it stays juicy even at a high grill temperature. The curcumin in turmeric is fat-soluble and light-sensitive, so the marinade stays covered in the fridge. Peanut sauce is made from peanut butter, coconut milk and curry paste and thickens with its own fat.
Fine Dining – Professional techniques
- Plate composition: Lay the skewers on a warm plate in a fan and pour the sauce into a small bowl beside them. It looks like a restaurant portion.
- Texture contrasts: Scatter crushed peanuts and a coriander leaf over the sauce. The crunchy layer holds against the thick sauce.
- Temperature contrast: Put the pickled vegetables in a second bowl, cold. The temperature contrast cleanses the palate between skewers.
- Aromatic touches: Finally, place a wedge of lime and a slice of cucumber on the edge of the plate. The citrus aroma combines with the turmeric.
Sensory radar
- Appearance: The skewers are golden with dark char marks from the grill, the sauce is thick and light brown, the vegetables are sharp and glossy.
- Aroma: Turmeric with coriander and coconut, then roasted peanuts once the sauce is added.
- Taste: The salty and sweet peanut sauce with a gentle lime sharpness, the meat is spiced and juicy.
- Texture: The meat is tender and juicy, the sauce thick and creamy, the vegetables crunchy and sharp.
Pairing
- wheat beer: A fruity wheat beer pairs with turmeric and peanut sauce. Serve it at 7 °C.
- dry Riesling: Riesling with its acidity cuts through the fat of the peanut sauce. Avoid sweet wines, the sauce is sweet enough on its own.
- iced tea with lime: Iced tea with lime and mint. The acidity cuts through the fat of the sauce and refreshes the palate.
Variations
- Beef satay:: Replace the chicken with beef topside cut into thin strips and marinate it for only two hours. Grill it for a shorter time to keep it juicy.
- Tofu satay:: Replace the meat with firm tofu cut into cubes, pressed before marinating. Marinate the tofu overnight so the flavour penetrates.
Allergens and dietary information
Contains: peanuts (peanut butter, peanuts), crustaceans and fish (curry paste, fish sauce) • Gluten: no, the recipe is gluten-free (choose gluten-free soy sauce) • Not suitable for: people with a peanut, crustacean or fish allergy
Suitable for
A family dinner, dinner with friends, a quick weekday lunch or a festive multi-course table.
FAQ
How long to marinate?
At least four hours, ideally overnight in the fridge. Marinating longer than twenty-four hours will break down the meat and it will fall apart on the skewer.
Can I grill in the oven?
Yes, under the grill at 230 °C, skewers on a rack over a baking tray. Cook for ten to twelve minutes and turn once.
What can I use instead of peanut butter?
Cashew or almond butter. The flavour will be milder, add a tablespoon of roasted peanuts to keep the sauce textured.
Why do the skewers burn?
The sugar in the marinade catches at high heat. Turn the skewers more often and baste with marinade only during the first half of grilling.
How to keep the sauce warm?
In a bain-marie over a low heat or in a thermos. The sauce sets in the fridge, reheat it with a spoonful of water before serving.
What to serve with the skewers?
Sticky rice, rice crackers or roti. Pickled cucumber and fresh pineapple also go well with grilled meat.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in the oven at 80 °C. Add the flavour components (fish sauce, lime, sugar) at the end, otherwise the aroma disappears. • 10+ people: Make the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok no more than two-thirds full, otherwise the ingredients steam instead of stir-frying.
Sides and serving
Serving: Serve the skewers on a warm plate with a bowl of peanut sauce, pickled vegetables and cucumber slices. Offer sticky rice or rice crackers alongside.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: on the grill or in the oven at 180 °C for two minutes, reheat the sauce separately in a bain-marie
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, prawns, tofu, tamarind, peanuts and lime
Tom Yum Goong – hot and sour soup with prawns, lemongrass, galangal and chilli
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken and Thai basil
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Som Tam – spicy green papaya salad with chilli, lime, fish sauce and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chilli and garlic, with rice and a fried egg
Khao Pad – Thai fried rice with egg, vegetables and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken and crispy noodles
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
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Most common mistakes
- Marinade – Don’t leave the meat in the marinade overnight if it contains a lot of lime acid – the protein breaks down and the meat falls apart.
- Peanut sauce – Peanut butter catches easily. Stir with a whisk from the bottom and keep the heat low.
- Threading onto skewers – Meat packed tightly on a skewer cooks unevenly. Thread it lengthways and leave small gaps between pieces.
- Grilling – Baste with marinade only during the first half of grilling. Later the sugar in the marinade would burn.