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Chicken Satay Skewers with Peanut Sauce
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These easy and tasty Thai skewers are a wonderful snack for any celebration.


  • Chicken marinade

    • 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
    • 3/4 cup unsweetened coconut milk
    • 1 tablespoon fish sauce
    • 1 tablespoon light brown sugar
    • 1 tablespoon red curry paste
    • 1 tablespoon salt
    • 1 teaspoon tumeric powder
  • Peanut sauce

    • 1 can (13.5-ounces) full fat coconut milk
    • 2 ounces canned Thai red curry paste
    • 3/4 cup unsweetened (natural) creamy peanut butter
    • 1/2 tablespoon salt, plus more to taste
    • 3/4 cup sugar
    • 2 tablespoons apple cider vinegar or white vinegar
    • 1/2 cup water
    • 2 tablespoons garlic-chili sauce (optional)


For the chicken:

Combine all ingredients together and marinate the chicken overnight. Soak 30 8-inch skewers for 30 minutes.

Bake on sheet pan for 10 minutes at 375 degrees or sear using non-stick pan (or grill pan) for 4 minutes each side with medium heat and light oil.

For the peanut sauce:

Combine everything in a pot and bring to a low simmer for 5 minutes. Take the pot off the heat and let the sauce cool to room temperature.

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