Satay-Style Grilled Chicken Thighs

By Sherry Rujikarn

Published June 19, 2025

  • Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
2 hours 50 minutes
Prep Time
20 minutes
Cook Time
30 minutes, plus at least 2 hours’ marinating
Rating
5(349)
Comments
Read comments

A familiar sight on many Thai menus in the U.S., chicken satay typically involves grilled skewers of marinated chicken, charred and stained with spices, and served with peanut sauce and perhaps a cucumber relish on the side. This recipe gives the dish a one-plate remix by bringing all the same flavors together, in slightly different proportions, and placing them atop rice. Because of its sugar and fat content, the coconut milk in the chicken marinade chars up beautifully on the grill, while the chile in the cucumber relish — served as an abundant garnish here — balances out the sweetness of the dressing. Replacing the traditional peanut sauce, chopped peanuts add pops of crunch. Get ahead by putting together the salad and marinade the day before and storing them in the fridge until you’re ready to make the chicken.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

FOR THE MARINADE AND CHICKEN

  • ½ cup unsweetened coconut milk

  • 2 tablespoons fish sauce

  • 2 tablespoons seasoned rice vinegar

  • 2 tablespoons Thai red curry paste

  • 1 tablespoon brown sugar

  • 1 teaspoon yellow curry powder (any kind)

  • 2 pounds boneless, skinless chicken thighs (6 large thighs)

FOR THE CUCUMBER SALAD

  • 4 mini cucumbers, quartered lengthwise and thinly sliced

  • 1 medium shallot, halved and thinly sliced

  • ¼ cup seasoned rice vinegar

  • 1 tablespoon fish sauce

  • 1 fresh Fresno, cayenne or serrano chile, thinly sliced

  • 3 tablespoons chopped cilantro

  • Cooked jasmine rice, for serving

  • ⅓ cup roasted unsalted peanuts, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

17 grams carbs; 169 milligrams cholesterol; 374 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 2 grams fiber; 912 milligrams sodium; 40 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the marinade: In a medium bowl, whisk together the coconut milk, fish sauce, vinegar, curry paste, brown sugar and curry powder. Transfer ⅔ cup of the marinade to a gallon-size resealable zip-top bag, along with the chicken. (Set aside the remaining marinade.)

  2. Step 2

    Seal the bag, pushing out any excess air. Toss to coat the chicken. Place in a dish and refrigerate for at least 2 hours or up to 8 hours.

  3. Step 3

    Meanwhile, prepare the cucumber salad: In a small bowl, combine the cucumbers, shallot, vinegar, fish sauce and chile. Refrigerate until ready to serve, up to 24 hours.

  4. Step 4

    Heat a grill to medium-high. Remove chicken from the marinade and pat dry with paper towels. Discard marinade in bag.

  5. Step 5

    Place chicken on the hot grill grate. Cover and grill for 5 minutes per side. Brush tops of chicken with reserved marinade. Continue grilling, turning, and brushing on marinade until chicken is cooked through, 4 to 6 minutes more.

  6. Step 6

    Thinly slice the chicken and serve atop the rice. Stir the cilantro into the cucumber salad, then spoon the salad and its dressing over the chicken. Garnish with the peanuts.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
349 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

abr

So delicious! I made with Ali Slagle's peanut sauce, which paired perfectly with this recipe. Ali Slagle's Peanut Sauce: ½cup peanut butter (any kind) 2tablespoons lime juice (from 1 to 2 limes) 1tablespoon soy sauce 1 to 2teaspoons chili sauce to taste, such as sambal oelek or sriracha 1teaspoon brown or granulated sugar 1small garlic clove, finely grated

Sumana

@anne a Try the peanut sauce recipe from the Soba Noodle Cold Salad on NYT

Lauren M.

YUM! This is delicious and comes together super fast. I made exactly as directed except for halving the amount of red curry paste in the chicken to cut the spice a bit for my kids. Everyone raved about this one!

Martha

Made a double batch of marinade, using mae ploy red curry paste and a mix of sweet and hot curry because my family likes spicy. This did not disappoint! Boneless skinless chicken thighs on the grill turned out better than anything we have had at a restaurant - crispy charred bits, juicy, tender meat. And the WINGS!!!! With peanut satay dipping sauce, they tasted like an Asian night market special. Outstanding marinade.

Maddy

Serve with coconut rice to help use up the extra coconut milk! Tejal Rao’s coconut rice has never failed me.

Ali

Great, forgiving recipe. Use what you have and lean into substitutions. Marinating the chicken overnight is *chefskiss*. A peanut sauce or utilizing leftover coconut milk for a dip is the power move.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.