Thai Coconut Turmeric Chicken Satay with Simmered Dipping Sauce
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Thai Coconut Turmeric Chicken Satay with Simmered Dipping Sauce

From the MyKitchenBank Kitchen

Tender chicken breast strips soak in a golden marinade of coconut milk, turmeric, curry powder and coriander, then char on the grill. A portion of the marinade is set aside and simmered into a sweet, fragrant dipping sauce.

Prep
30 min
Cook
15 min
Wait
2 hr 13 min
Total
2 hr 58 min
Makes
About 16 skewers (4 per person) plus ¾ cup dipping sauce
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Steps

Before you start
  • Plan for at least 2 hours of marinating time (up to 8 hours in the fridge). Past 8 hours the lime juice and salt can make the chicken mushy.
  • Shake the can of coconut milk well before opening so the cream and liquid are fully blended.
  • Count out 16 wooden skewers (8–10 inches / 20–25 cm). You will soak them in water for 30 minutes during the marinade.
  • Have two clean containers ready: one for the marinade you reserve for the sauce, one for the chicken. Reserved marinade must never touch raw chicken.

  1. Slice the chicken

    • Pat the chicken breasts dry.
    • Lay each breast flat and slice against the grain into strips about 1 inch (2.5 cm) wide, ½ inch (1.25 cm) thick and 3–4 inches (8–10 cm) long.
    • You should get about 16 strips.
    • Place them in a large non-reactive bowl.
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    Ready when: Strips are fairly uniform in thickness so they cook at the same speed.

    Tip: Partly freezing the chicken for 20 minutes makes it much easier to slice evenly.

  2. Mix the marinade

    • In a medium bowl, whisk together the coconut milk, turmeric, curry powder, ground coriander, brown sugar, fish sauce, soy sauce, garlic, ginger, lime juice, oil and salt until the sugar dissolves and the mixture is smooth and evenly golden.
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    Ready when: No streaks of spice or sugar granules remain; marinade is uniformly yellow-orange.

    Tip: Turmeric stains plastic and fabric. Use glass or metal bowls if you can and wear an apron.

  3. Simmer the dipping sauce

    • Before any chicken touches the marinade, pour about ⅓ cup (80 ml) into a small saucepan.
    • Set over medium-low heat and bring to a gentle simmer, stirring often.
    • Simmer for 5 minutes, then pour into a small bowl and let it cool; it will thicken as it cools.
    • Cover and refrigerate if not serving soon.
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    Ready when: Sauce has thickened slightly and coats the back of a spoon; small bubbles break at the edges.

    Tip: Keep the heat low. Boiling hard can cause coconut milk to separate and look grainy.

  4. Marinate the chicken

    • Pour the remaining marinade over the chicken strips and turn with your hands or a spoon until every piece is thoroughly coated.
    • Cover and refrigerate for at least 2 hours and up to 8 hours.
    • About 30 minutes before the end, lay the skewers in a shallow dish, cover with water and let them soak.
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    Ready when: Chicken is tinted deep gold all over.

    Tip: Do not reuse any marinade that touched the raw chicken as a sauce or baste.

  5. Thread the skewers

    • Drain the skewers.
    • Lift each chicken strip out of the marinade, letting the excess drip off.
    • Thread one strip onto each skewer in a gentle wave (accordion) shape, leaving the bottom third of the skewer bare to use as a handle.
    • Lay the skewers on a tray.
    • Discard the leftover marinade.
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    Ready when: Each strip lies flat on the skewer with no bunched-up folds.

    Tip: Wash your hands and the tray with hot soapy water after handling the raw chicken.

  6. Preheat the grillOven 450°F / 230°C

    • Heat a grill or grill pan to medium-high, about 400–450°F (200–230°C).
    • Scrub the grates clean, then wipe with a folded paper towel dipped in a little oil, held with tongs.
    • Alternatively, preheat the broiler with the rack 5 inches (13 cm) from the heat and set the skewers on an oiled wire rack over a foil-lined baking sheet.
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    Ready when: You can hold your hand 5 inches (13 cm) above the grates for only 3–4 seconds.

    Tip: For the broiler, set the oven to broil on high (about 500°F / 260°C).

  7. Grill the first side

    • Lay the skewers on the hot grates, spacing them slightly apart.
    • Grill without moving for 4–5 minutes, until the underside is browned with charred spots and the chicken releases easily.
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    Ready when: Underside is golden brown with dark char marks and the chicken lifts without sticking.

    Tip: The sugar in the marinade burns quickly. If flare-ups happen, move the skewers to a cooler part of the grill.

  8. Flip and finishOven 165°F / 75°C

    • Turn the skewers and grill 4–5 minutes more.
    • Check the thickest strip with an instant-read thermometer.
    • Remove the skewers from the heat once it reads 165°F (74°C).
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    Ready when: Chicken reads 165°F (74°C) in the thickest part and the juices run clear.

    Tip: Wrap the exposed skewer ends in a small strip of foil if they start to scorch.

  9. Rest and serve

    • Transfer the skewers to a platter and let them rest for 5 minutes so the juices settle.
    • Scatter with cilantro, if using, and serve with the lime wedges and the cooled dipping sauce.
    • Squeeze lime over the chicken or into the sauce just before eating.
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    Ready when: Chicken feels springy and juicy when pressed, with no pooling liquid on the platter.

Good to know

Tips
  • Use full-fat canned coconut milk. Light coconut milk is too thin to cling to the chicken and makes a watery sauce.
  • Slice the chicken against the grain and keep strips an even thickness so they stay tender and cook at the same rate.
  • Don't crowd the grill. Leave a little space between skewers so the chicken chars instead of steaming.
  • Always use a thermometer: pulling chicken breast at exactly 165°F (74°C) keeps it from drying out.
Make ahead

"Mix the marinade and simmer the dipping sauce up to 2 days ahead and refrigerate separately. Marinate the chicken up to 8 hours ahead. Skewers can be threaded and kept covered in the fridge up to 4 hours before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked skewers and sauce separately in airtight containers for up to 3 days. Freezer: freeze cooked chicken for up to 2 months, or raw marinated chicken (without skewers) for up to 3 months; thaw overnight in the fridge. Reheat cooked skewers, covered with foil, at 350°F (175°C) for 8–10 minutes until hot throughout (165°F / 74°C), and warm the sauce gently in a saucepan over low heat."

Substitutions
  • boneless, skinless chicken breasts → boneless, skinless chicken thighs. Thighs are juicier and more forgiving. Cook to 175°F (80°C) for best texture; add 1–2 minutes per side.
  • fish sauce → additional soy sauce plus a pinch of salt. Use 1½ tbsp (22 ml) soy sauce and omit the extra salt. The flavor will be less funky but still savory.
  • light brown sugar → palm sugar or honey. Use the same amount of grated palm sugar, or 4 tsp (20 ml) honey.
  • mild yellow curry powder → ground cumin plus extra turmeric. Use 2 tsp ground cumin and an extra ½ tsp turmeric for a similar warm flavor.
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