ThaiAppetizer

Recipe Story

origins & traditions

Satay Gai represents the essence of street food culture found throughout Bangkok and beyond. These succulent chicken skewers are marinated in a fragrant blend of coconut milk, turmeric, coriander, and fresh aromatics before being grilled over charcoal. The marinade penetrates deep into the meat, creating layers of flavor that are both complex and comforting. Traditionally served as a popular appetizer at gatherings, festivals, and casual meals, these skewers showcase the balance of sweet, savory, and aromatic notes that define authentic cooking. The accompanying cashew-tamarind glaze adds richness and tang, while the optional cucumber relish provides a refreshing contrast. Perfect for entertaining or enjoying as a flavorful starter, these skewers bring the vibrant tastes of Southeast Asian cuisine to your table with each perfectly charred, aromatic bite.

Instructions

step by step

0/7 done

In a mixing bowl, combine 1 cup coconut milk, 2 tablespoons fish sauce, 2 tablespoons honey, 2 teaspoons turmeric, 2 teaspoons ground coriander, 1 teaspoon ground cumin, and 4 minced garlic cloves. Whisk until smooth and well blended.
Cut 600g chicken breast into 1-inch cubes. Add chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight for best results.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread 4-5 marinated chicken pieces onto each skewer, leaving small gaps between pieces.
Preheat grill to medium-high heat. Brush grill grates lightly with vegetable oil to prevent sticking.
Place skewers on the grill and cook for 6-8 minutes per side, turning occasionally, until chicken is cooked through with an internal temperature of 165°F and has nice char marks. Baste with remaining marinade during first half of cooking.
While chicken grills, prepare cucumber relish by combining 1 diced cucumber, 2 tablespoons vinegar, 1 tablespoon honey, and a pinch of salt in a small bowl. Toss and set aside.
Remove skewers from grill and let rest for 3 minutes. Arrange on serving platter, garnish with fresh cilantro, and serve immediately with cucumber relish on the side.

Satay Gai - Grilled Chicken Skewers

3.8 (54)

Tender marinated chicken skewers grilled to perfection with aromatic lemongrass, turmeric, and coconut flavors. Served with a rich, creamy peanut-free accompaniment made from roasted cashews and tamarind.

medium

40 min

6 servings

Ingredients

0 of 12 checked

Main

600 grams chicken-breast, cut into 1-inch cubes

Marinade

1 cups coconut, full-fat coconut milk
2 tablespoons fish-sauce
3 tablespoons honey
2 teaspoons turmeric, ground
2 teaspoons coriander, ground
1 teaspoons cumin, ground
4 cloves garlic, minced

Relish

1 pieces cucumber, diced small
2 tablespoons vinegar-white

Garnish

2 tablespoons cilantro, chopped (optional)

Cooking

1 tablespoons vegetable-oil, for grilling

Chef Tips

expert advice

•For authentic flavor, use full-fat coconut milk rather than lite versions.

•The fat carries the spices and creates better caramelization during grilling.

•If you do not have access to a charcoal grill, a gas grill or grill pan works well, though you will miss some of the smoky notes.

•For deeper flavor penetration, pierce the chicken pieces with a fork before marinating.

•The turmeric will stain, so use gloves when handling marinated chicken.

•These skewers pair beautifully with jasmine rice and are excellent for meal prep - simply grill in batches and reheat as needed.

•For a spicier version, add 1-2 teaspoons of cayenne pepper to the marinade.

•The cucumber relish can be made up to 4 hours ahead and kept refrigerated.

•For variation, substitute chicken thigh meat for a juicier, more forgiving result, especially for novice grillers.

Thai

👍 Beginner Friendly

45 mineasy