Thai Chicken Satay // Man Monday - Color Me Meg

Thai Chicken Satay // Man Monday

Were it not for my wife, I’d probably spend the rest of my life eating hamburgers, steak, and giant baked potatoes (which, at the time, was fine by me). I might occasionally get adventurous and sit down with a bean burrito, but certainly nothing that would count as ethnic or non-traditional.

Fortunately for me, our marriage has opened my palette to a new realm of food eating possibilities. She’s introduced me to Greek, Indian, Brazilian, and more. We’ve even ventured into Moroccan food which was surprisingly strange and delicious. But of all the world’s flavors I’ve eaten so far, Thai has become one of my all-time favorites. One dish in particular is the chicken satay with peanut sauce and cucumber salad. The problem with this dish is that when you order it from a restaurant, there’s never enough to go around.
So, we made it ourselves. And it rocks.


This recipe will net you approximately 12 skewers which is great as a meal for 2 or an appetizer for 4.
Thai Chicken Satay


  • 2 normal to large sized chicken boobs
  • 1/2 cup coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 12 wooden skewers

what to do

Soak the skewers in water while prepping your chicken and sauce. This will help keep the skewers from burning when you place them on the grille (oh yes, there will be grilling).

Cut the chicken into 1″ cubes and then cut each of those cubes in half. The intent is to have chicken that is just thick enough to skewer.

Mix all of the ingredients together in a bowl, add cubed chicken, and massage. The chicken does not need to marinate in the sauce for very long, in fact only a few minutes. Place the chicken on skewers and drop them on the grill at medium heat. You’re not trying to sear the meat, this isn’t a steak. Flip the skewer just before you start to see grill marks on the chicken. This makes for the perfect “doneness” without drying it out.


thai peanut satay sauce recipe cucumber salad 3

Thai Peanut Sauce Ingredients: 

3/4 cup coconut milk

1 tablespoon red chili sauce
3 tablespoons smooth peanut butter (I like skippy natural)
2 tablespoons sugar
1 teaspoon white vinegar
1 teaspoon fish sauce (if you hate anchovies, don’t read the ingredients on the bottle)
Heat the coconut milk in a sauce pan on medium heat.
Add red chili sauce and let it simmer. When you see the oils from the chili sauce rise to the top, add the rest of the ingredients.
Stir and let it simmer. The longer you let it simmer, the thicker it will get so take it off the heat when it reaches a consistency to your liking.

Cucumber Salad Ingredients:

1/2 cucumber, peeled and cut into thin quarters

1/4 cup shallots, thinly sliced
1/4 sugar
1/4 cup vinegar
1/4 cup water
1 serrano pepper, thinly sliced
Add everything but the cucumber, shallots, and peppers into a bowl and stir until the sugar has dissolved.
Mix in the cucumber, shallots, and peppers and refrigerate till eatin’ time.
Recipes adapted from Rachel Cooks Thai


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our [mostly] healthy food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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