Authentic AU-Style Coconut Chicken Satay

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elevated chicken skewers with a perfectly balanced coconut-lemongrass glaze, mirroring the precision of Authentic jersey stitching. Served with a cooling cucumber dip. This Thai-inspired grilling recipe, ready in about 130 minutes, pairs boneless chicken thighs, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 10 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1 lb (cut into 1-inch cubes) boneless chicken thighs
1/2 cup coconut milk
2 stalks (finely chopped) lemongrass
1 tbsp (grated) galangal
2 tbsp fish sauce
1 tbsp palm sugar
1 cup (diced) cucumber
1/2 cup plain yogurt
1/4 cup (chopped) fresh mint
1 tbsp sesame seeds

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Instructions

Step 1: In a bowl, combine 1 lb boneless chicken thighs, 1/2 cup coconut milk, 2 chopped lemongrass stalks, 1 tbsp grated galangal, 2 tbsp fish sauce, and 1 tbsp palm sugar. Marinate for 2 hours at room temperature.
Step 2: Thread chicken onto soaked bamboo skewers and grill over medium heat for 10 minutes, turning once, until golden and cooked through (internal temperature 165°F/74°C).
Step 3: For dip, mix 1 cup diced cucumber, 1/2 cup plain yogurt, 1/4 cup chopped mint, and 1 tbsp sesame seeds until smooth.
Step 4: Serve satay with cucumber dip, ensuring the glaze is glossy and the chicken is tender.