Chicken Satay – 鸡肉沙爹

Happy Weekends fellow homecooks! Today, we will be sharing our version of Thai Chicken Satay. Satay is one of the most popular street foods in Thailand! More often than not, they are made with pork. But, it can also be done using chicken or beef.

Don’t you just miss the joy of eating satay in the Night Markets of Bangkok? Or even visiting ArtBox with your friends to have some delicious street food?

Now, you can invite some friends (within the Covid-19 limitation) and rediscover this experience in the kitchen from your home 🙂

We made a simple dipping sauce at the side with fresh cut chillies, soy sauce or fish sauce, cilantro as well as some salt and sugar to your own preference.

Click to rate this recipe!

  • Servings: 3-4 pax

  • Time: 1 hr 30 min

  • Skill: Easy


  1. 800g boneless chicken thigh (cut into bite sizes) 

  2. 1 tsp Pepper

  3. 1 tsp Coriander powder 

  4. 2 tsp of garlic & onion powder

  5. ½ tsp salt 

  6. 2 tbsp fish sauce

  7. 2 tbsp soy sauce

  8. 2 tbsp oyster sauce

  9. 3 tbsp cooking wine

  10. ½ tsp baking soda

  11. 2 tbsp cornstarch

  12. 200g coconut milk

  13. ⅓ cup MARIGOLD Dawn Sweetened Beverage Creamer

  14. 1 Lemon, cut into wedges (garnishing)

  15. 1 cucumber, cut them into slices (garnishing)


  1. Cut meat into bite sizes. Best to cut them evenly when they are semi-frozen.

  2. Put all ingredients together in a mixing bowl.

  3. Marinate meat slices in the marinate and let it sit aside for at least 30 minutes to 1 hour in the refrigerator. For best flavourful results, keep them in the fridge for a day.

  4. Take the meat out and let it rest to room temperature before you send them for grilling.

  5. Prepare the grill. Lightly brush the meat with some butter / cooking oil. Grill the skewers over medium heat. Turning them regularly to prevent it from being burnt.

  6. When the skewers are about done when they are slightly charred.

  7. Serve them with refreshing cucumber slices and dash of lemon juice.

  • Share:

You might be interested in: