Thai chicken satay packed with flavorful Thai spices and served with a spicy, sweet Thai peanut sauce and refreshing cucumber relish?! Yup, heaven on a stick!
- 1/2 cup sugar
- 1/2 cup white vinegar
- 2 tbsp water
- 1/4 tsp salt
- 1/2 cup thinly sliced cucumber
- 1 shallot, thinly sliced lengthwise
- 1 fresh Thai chile, cut into 1/4 inch slices
- 1/4 cup fresh cilantro leaves
Thai Chicken or Pork Satay
- 3 lb chicken breasts or chicken thighs or boneless pork shoulder aka pork butt or Boston butt
- 1 tbsp ground turmeric*
- 1/2 tbsp ground coriander
- 1/2 tbsp ground cumin
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tbsp minced garlic
- 1 cup pineapple or orange juice
- 13. 6 oz can coconut milk, divided
- 2 slices white sandwich bread (optional)
- Legit Thai Peanut Sauce
- In a small saucepan, combine sugar, vinegar, water and salt.
- Bring to a gentle boil over medium heat, stir until the sugar is dissolved.
- Remove from heat, and let the mixture cool.
- Immediately before it’s time to eat, add the rest of the ingredients. If you add them too soon the cucumbers will get mushy.
Thai Chicken or Pork Satay
- Cut the chicken or pork into 3 inch or so long strips, 1 inch wide and 1/4 inch thick.
- Mix the the turmeric, coriander, cumin, brown sugar, juice, and 1 cup of coconut milk in a large bowl.
- Add the meat, and let it marinate minimum 2 hours or up to overnight.
- After marinating, add meat to bamboo skewers, about three pieces per skewer threaded on.
- While grilling, use the rest of the coconut milk to baste the Thai chicken or pork satay. Grill on medium high heat for 20 minutes until no longer pink.
- Serve with authentic Thai peanut sauce, cucumber relish and slices of toasted sandwich bread to dip in the Thai peanut sauce.
I love marinating the pork because it really helps with the texture and flavor, but if you don’t have time, it’s all good.
Beware, the turmeric does stain, so be careful when mixing up the marinade in the pork and putting it on the sticks
We like this best as a weekend meal, since it does take some time to prep all the things. Here is a timeline for ya:
Day before: Cut meat, and marinate it. Make the authentic Thai peanut sauce, and cucumber relish syrup. Chop what will go into the syrup, but don’t add it to the syrup yet, or it will get mushy by the next day. Instead, put veggies in a separate container to be added right before serving.
Day of grilling: Heat up the peanut sauce, put the meat on the skewers, and mix in the pre-chopped shallots, cucumbers, Thai chili, and cilantro into the cucumber relish syrup. Grill Thai chicken or pork satay and devour!
I’ve also not put it on skewers and instead broiled it on a baking sheet for about 15 minutes or until blackened in spots and cooked through!
- Prep Time: 2 hours
- Cook Time: 25
- Category: Pork
- Method: Grill
- Cuisine: Thai
Keywords: Thai chicken satay, thai chicken kebab, grilled Thai chicken skewers, Thai pork satay, thai pork kebab, grilled Thai pork skewers, Thai cucumber relish, Thai peanut sauce, authentic Thai peanut sauce