These Thai Chicken Skewers are one of my very favorites these days. There are so many different ways to eat them, a recipe perfect for weekly meal prepping or for hosting a party. Make them in to Thai lettuce wraps, Thai chicken rice bowls, or just eat the skewers on their own. However you choose to eat them, I’m positive you will love them! Don’t get scared off by the list of ingredients! I promise this recipe is much easier than it looks. Many of the ingredients in the marinade and sauces overlap, and the list of optional ingredients are just ideas for you to choose from. Just trust me and give it a try!

Tips for making THAI CHICKEN SATAY:

Chicken: I always get questions about what type of chicken to use. That is up to you - breasts, thighs, or tenders would all work. However, I typically like to use breasts because they are the most lean. Whichever you choose, either buy them raw or thaw them out and cut into thin strips. Thin is the key so that you can skewer the meat easily and that it will cook thoroughly.

Sauces: The two sauce recipes listed here are my very favorite lettuce wrap sauces, but they are very different. The soy garlic lettuce wrap sauce is much thinner, more like a soy sauce. The peanut sauce is thicker, a little sweeter, and can be used as a lettuce wrap sauce or just as a peanut dipping sauce for your skewers.

Optional Vegetables: If it were up to me, I would add all of the optional vegetables for serving, however they are just ideas so pick and choose what you like or already have in your fridge.

INGREDIENTS

Chicken Satay:
2 lb chicken breast, raw, sliced into thin strips (*see notes)
1/4 cup coconut milk
2 tbsp olive oil
2 tbsp low sodium soy sauce
2 tsp brown sugar
2 tsp minced garlic
2 tsp ginger paste
2 tsp curry powder
2 tsp chili powder
2 tsp coriander
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper

Soy Garlic Sauce:

1/4 cup low sodium soy sauce
3 tbsp brown sugar
2 tbsp lime juice
1 1/2 tbsp fish sauce
1 tbsp chili paste (like Sambal Oelek)
1 tsp dried basil
1 tsp coriander
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp turmeric

Peanut Sauce:

1/2 cup natural peanut butter
2 tbsp low sodium soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp ginger paste
2 tsp chili paste (like Sambal Oelek)
2 tsp minced garlic
2-4 tbsp warm water (based on how thin you like it)

Optional Ingredients for Serving:

Butter leaf lettuce
Brown rice

Carrots
Cucumber
Cabbage

Cilantro
Peanuts, chopped
Lime wedges

INSTRUCTIONS

1. Chicken: In a gallon size ziplock bag, combine sliced chicken pieces and the rest of the chicken ingredients - coconut milk, olive oil, soy sauce, brown sugar, garlic, ginger paste, curry powder, chili powder, coriander, turmeric, salt, and pepper. Close the bag and massage until all the ingredients mixed and coating the chicken. Refrigerate for at least 30 min, or overnight.

2. Start this step about 30 minutes before cooking skewers. While the chicken is marinating, submerge wooden skewer sticks in water for 30 minutes to prevent burning. Turn on grill to medium-high heat.

3. When ready, skewer the marinated chicken onto the soaked sticks, threading it through. Once all the chicken is skewered, place on heated grill for 4-6 minutes each side, or until the chicken is cooked through. Note: It is hard to get a good internal temperature reading of skewered chicken, so check if it is done by cutting through the largest piece, or the piece in the middle of the grill. It should be cooked through, no pink.

4. Sauces: While the chicken is marinating or cooking, mix together one or both of the sauces. Simply combine all of the ingredients in a bowl and whisk until well combined. The peanut sauce should be smooth.

5. Serving: Prepare your lettuce wraps or rice bowls by combining the chicken satay with your choice of optional ingredients. The more the optional ingredients, the better!

NUTRITION (4 oz per serving)
Makes 8 servings
221 calories
35.5g protein (68%)
1.5g carbs (3%)
7g fat (29%)

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