Bangkok-Style Chicken Skewers with Peanut Sauce
Tender, turmeric-kissed chicken skewers grilled until lightly charred and served with a creamy, tangy-sweet peanut sauce—an at-home version of the satay-style street snack found across Bangkok’s night markets.
In Bangkok, the air around evening markets turns smoky and sweet as skewers hiss over charcoal and vendors brush on marinades between rapid flips. These chicken skewers borrow that street-stall rhythm: a quick, fragrant marinade, a hot grill, and a peanut sauce that balances coconut richness with lime and a little heat. Serve them with cucumber for crunch and a handful of herbs for the fresh bite you’d find at the stall’s plastic table.
Total Time
1 hr 2 min
Prep Time
20 min
Cook Time
12 min
Servings
4
Ingredients
Chicken skewers
- •1 1/2 lb (680 g) boneless, skinless chicken thighs (or breasts), cut into 1-inch strips
- •2 tbsp soy sauce
- •1 tbsp fish sauce
- •1 tbsp brown sugar (or palm sugar), packed
- •1 tbsp curry powder
- •1 tsp ground turmeric
- •1 tsp ground coriander
- •2 cloves garlic, finely grated
- •1 tbsp fresh ginger, finely grated
- •1/2 cup (120 ml) coconut milk
- •1 tbsp neutral oil (plus more for the grill)
- •12–14 bamboo skewers, soaked in water for 30 minutes (or metal skewers)
Peanut sauce
- •1/2 cup (130 g) creamy peanut butter
- •1/2 cup (120 ml) coconut milk
- •1–2 tbsp red curry paste (to taste)
- •1 tbsp soy sauce
- •1 tbsp fish sauce (optional but traditional)
- •1–2 tbsp brown sugar (or palm sugar), to taste
- •2 tbsp lime juice (about 1 lime)
- •2–4 tbsp warm water, as needed to thin
To serve (optional but street-style)
- •1 cucumber, thinly sliced
- •Fresh cilantro leaves and/or Thai basil
- •Crushed roasted peanuts
- •Lime wedges
Instructions
- 1
Marinate the chicken: In a bowl, whisk soy sauce, fish sauce, brown sugar, curry powder, turmeric, coriander, garlic, ginger, coconut milk, and oil. Add chicken and toss until coated. Cover and refrigerate at least 30 minutes (or up to 8 hours for deeper flavor).
- 2
Make the peanut sauce: In a small saucepan over medium-low heat, whisk peanut butter, coconut milk, and red curry paste until smooth. Stir in soy sauce, fish sauce (if using), and sugar. Simmer gently 2–3 minutes, stirring, then remove from heat and whisk in lime juice. Thin with warm water to a pourable dipping consistency. Taste and adjust sweet/salty/acid as needed.
- 3
Skewer the chicken: Thread marinated chicken onto soaked skewers, packing pieces snugly but not compressed. Discard excess marinade.
- 4
Cook: Heat a grill or grill pan to medium-high and lightly oil the grates. Grill skewers 3–5 minutes per side, turning until lightly charred and cooked through (165°F/74°C in the thickest piece). If flare-ups occur, move skewers to a cooler spot and continue cooking.
- 5
Serve: Arrange skewers with cucumber, herbs, and lime wedges. Spoon peanut sauce into a bowl for dipping and finish with crushed peanuts if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.