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Flavorful Thai Lemongrass Grilled Chicken Satay Recipe with Easy Spicy Peanut Sauce

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This Thai lemongrass grilled chicken satay features tender chicken thighs marinated in a fresh lemongrass blend and grilled to smoky perfection, served with a creamy, spicy peanut sauce. It’s quick, easy, and perfect for entertaining or a flavorful weekday meal.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs, thinly sliced
  • 2 stalks lemongrass, finely minced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar or palm sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon turmeric powder
  • Freshly ground black pepper, to taste
  • ½ cup creamy peanut butter (natural, no sugar added)
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice, freshly squeezed
  • 1–2 teaspoons red chili paste or sriracha
  • 1 tablespoon brown sugar
  • ½ cup coconut milk
  • 1 garlic clove, minced
  • Warm water, to thin sauce as needed
  • Bamboo skewers, soaked in water for 30 minutes
  • Fresh cilantro or chopped peanuts for garnish (optional)

Instructions

  1. Trim the tough ends of the lemongrass stalks and peel away the outer layer. Finely mince the tender white and light green parts until you have about 2 tablespoons.
  2. Cut the chicken thighs into thin strips about ½ inch wide and 3 inches long.
  3. In a large bowl, combine minced lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, vegetable oil, turmeric, and black pepper. Whisk until sugar dissolves and mixture is fragrant.
  4. Add the sliced chicken to the marinade. Toss to coat thoroughly, cover, and refrigerate for at least 1 hour, ideally 3 hours or overnight. Save some marinade for basting.
  5. Soak bamboo skewers in water for 30 minutes to prevent burning.
  6. In a small bowl, whisk peanut butter, soy sauce, lime juice, chili paste, brown sugar, coconut milk, and minced garlic until smooth. Add warm water a tablespoon at a time to reach desired consistency.
  7. Remove chicken from marinade and thread strips onto skewers, leaving space between pieces.
  8. Preheat grill or grill pan over medium-high heat. Grill skewers for 3–4 minutes per side, basting occasionally with reserved marinade, until chicken is cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
  9. Arrange skewers on a platter, garnish with chopped peanuts and fresh cilantro if desired. Serve warm with spicy peanut sauce on the side.

Notes

Marinate chicken overnight for best flavor. Soak bamboo skewers to prevent burning. Use medium-high heat to avoid burning sugar in marinade. Adjust peanut sauce thickness with warm water. Avoid overcrowding grill for even cooking. Peanut sauce keeps well refrigerated for up to a week.

Nutrition

Keywords: Thai chicken satay, lemongrass chicken, grilled chicken satay, peanut sauce, spicy peanut sauce, Thai street food, easy chicken recipe, grilled chicken skewers

Find it online: https://gleefulfork.com/flavorful-thai-lemongrass-grilled-chicken-satay-recipe-with-easy-spicy-peanut-sauce/