Thai Chicken Satay with Peanut Sauce

Aug 27, 2025 • Tom Jackson

This Thai Chicken Satay with Peanut Sauce brings big, balanced flavor and a great mix of textures. Thin-sliced chicken breast or thigh marinates in coconut cream, red curry paste, ginger, garlic, tamarind, and Smoke on Wheels Pork Marinade, then gets skewered and seared on the Fusion Griddle. A creamy peanut sauce—blended with Bachan’s Miso Japanese Barbecue Sauce, coconut milk, maple syrup, fish sauce and fresh ginger—gets brushed on hot off the griddle. Serve the skewers over simply dressed mixed greens and finish with a sprinkle of crunchy fried Rancho Gordo wild rice “croutons.”

The result is savory, sweet, tangy and nutty in every bite, with the puffed wild rice adding a light, crispy contrast to tender chicken and silky sauce. It’s approachable for weeknights and impressive for parties, and the components make-ahead well for fast cooking at showtime.

What You’ll Love About This Recipe

• Bold Thai flavors from curry, tamarind, and coconut cream
• Creamy peanut sauce with miso BBQ and maple for balance
• Quick cooking on the Fusion Griddle with a perfect sear
• Unique crunchy garnish from fried Rancho Gordo wild rice
• Lightly dressed greens that balance the richness of the satay
• Make-ahead friendly marinade and sauce for easy prep

Step-by-Step Thai Chicken Satay Skewers

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Thai

Servings

8

Prep Time

30 minutes

Cook Time

20 minutes

Calories

465

Tender Thai-style chicken skewers brushed with creamy peanut sauce, served over dressed greens and topped with crunchy fried wild rice.

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Ingredients

Chicken & Salad

2 lb chicken breasts or thighs, sliced into strips
2 cups mixed greens
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp Texas Olive Ranch Roasted Garlic Olive Oil
1 cup Rancho Gordo Wild Rice
Neutral oil (peanut, vegetable), for frying
Jacobsen Salt Co. Pure Kosher Sea Salt, to taste

Marinade

1 (16 oz) bottle Smoke on Wheels Pork Marinade & Injection
1 (15 oz) can coconut cream
2 tbsp red curry paste
2 tbsp fresh ginger, microplaned
1 tbsp fresh garlic, microplaned
1 tbsp tamarind paste

Peanut Sauce

1 cup peanut butter
1/4 cup Bachan’s Miso Japanese Barbecue Sauce
1 1/2 cups coconut milk
1 tbsp fish sauce
1 tsp fresh ginger, microplaned
2 tbsp Tapped Maple Syrup

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Directions

Slice chicken into strips. Whisk together the marinade ingredients. Add chicken strips to a briner bag, pour in the marinade, and refrigerate at least 1 hour, ideally overnight.
Blend the peanut sauce ingredients with an immersion blender until smooth and creamy. Taste and adjust seasoning.
Preheat the Fusion Griddle over medium heat. Thread chicken strips onto skewers, weaving them flat so they cook evenly.
Sear the skewers on the griddle, turning for even color. Cook to 155ºF for breasts or 170ºF for thighs. Brush with peanut sauce right before removing from the griddle, and again after resting.
Heat 1–2 inches of neutral oil to about 425ºF in a heavy pan. Fry the wild rice in small batches until puffed and crispy. Drain on paper towels and season lightly with salt.
Whisk the vinaigrette of rice vinegar, sesame oil, and roasted garlic olive oil. Toss with the mixed greens and set aside.
Serve the skewers over the dressed greens, drizzle with more sauce, and garnish with the crispy fried wild rice.