Thai Chicken Satay Kabobs with Red Pepper Dipping Sauce
Tender marinated chicken strips grilled on skewers with aromatic Thai spices including coriander, cumin, and turmeric. The chicken marinates for hours in a fragrant blend of ginger, garlic, and soy sauce, then grills to perfection with slightly charred edges. Served alongside a tangy red pepper dipping sauce that balances sweet brown sugar with spicy red pepper flakes and fresh ginger. Perfect for summer grilling, appetizer platters, or casual dinners with an authentic Thai flavor profile.
Ingredients
- ½ small onion, chopped
- 2 garlic cloves, crushed
- 1 TBS ginger root, grated
- 2 TBS lemon juice
- 1 TBS soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 TBS extra virgin olive oil
- 1 pound boneless skinless chicken breast or thighs
- ¼ cup soy sauce
- 1 TBS lemon juice
- 1 teaspoon brown sugar
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
- 1 green onion, finely chopped
Instructions
- 1
Cut chicken into 1 inch strips and place in large resealable bag
- 2
Blend onions, garlic, grated ginger root, lemon juice, soy sauce, coriander, cumin, turmeric and olive oil until smooth
- 3
Pour marinade over chicken, seal bag and squeeze until chicken is completely coated
- 4
Chill in refrigerator to marinate 2-12 hours
- 5
Soak wooden or bamboo skewers in warm water for at least 20 minutes
- 6
Slide meat strips onto skewers
- 7
Broil or grill at 554°F/550°F for 8-10 minutes until edges start to char
- 8
Flip and cook another 8-10 minutes
- 9
Whisk together soy sauce, lemon juice, brown sugar, grated ginger, red pepper flakes and green onions for dipping sauce
- 10
Serve grilled chicken satay with red pepper sauce
Tips
Marinate chicken for at least 2 hours for best flavor, but overnight works even better for deeper spice penetration
Soak wooden skewers thoroughly to prevent burning and make threading chicken easier
Don't overcrowd skewers - leave space between pieces for even cooking and proper charring
Good to Know
Refrigerate cooked satay up to 3 days, sauce up to 1 week
Marinate chicken up to 24 hours, make sauce day before
Serve immediately while hot, room temperature sauce
Common Mistakes
Don't skip marinating time to avoid bland chicken
Soak skewers properly to prevent burning
Don't overcook chicken to avoid drying out
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breast instead of thighs?
Yes, but thighs stay more tender and juicy. If using breast, watch carefully to avoid overcooking and consider marinating longer.
How long can I marinate the chicken?
Minimum 2 hours for flavor, maximum 24 hours. Longer marinating beyond 24 hours can make the texture mushy from the acid.
Can I make this without a grill?
Yes, use a broiler, grill pan, or regular skillet on medium-high heat. Cooking times remain similar, just watch for charring.