Thai Chicken Satay
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| Serves | 4-6 |
| Meal type | Appetizer, Main Dish |
| Region | Thai |
| Website | Adapted from About Food |
To make amazing Thai chicken satay, you need to marinate the meat for several hours. Get the recipe for authentic Thai chicken satay with peanut sauce.
Ingredients
- 4-6 boneless skinless chicken breasts (or 8-12 boneless skinless chicken thighs)
- wooden or metal skewers
marinade
- 1/4 cup minced lemongrass, fresh or frozen
- 2 shallots or 1 small onion, sliced
- 3 cloves garlic
- 1-2 fresh red chilies, sliced (or 1/2 teaspoon to 1 teaspoon cayenne pepper)
- 1 thumb-size piece galangal or ginger, thinly sliced
- 1 teaspoon minced fresh turmeric (or 1/2 teaspoon dried turmeric)
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 3 tablespoons dark soy sauce
- 4 tablespoons fish sauce
- 5-6 tablespoons brown sugar
- 2 tablespoons vegetable oil
Note
* This recipe provides different options for ingredients. I have tried many different variations throughout the years and they all turn out great. I typically use the first ingredient listed, if available. For example, 2 shallots or 1 small onion, I usually opt for the shallots.
* I like to start marinating my chicken the night before or the morning of--longer marinade times enhance the flavor. If you’re rushed, marinate it for at least 1-2 hours.
Directions
| Step 1 | |
| If using wooden skewers, soak them in water while you prepare the meat (soak the skewers a minimum of 30 minutes). This will prevent them from burning. | |
| Step 2 | |
| Cut the chicken into thin strips and place into a shallow container. | |
| marinade | |
| Step 3 | |
| Place all marinade ingredients in a food processor. Process until blended. | |
| Step 4 | |
| Taste the marinade. The strongest tastes should be sweet and salty. Add more sugar or more fish sauce (in place of salt), if needed. You can also add more chili if you want it to be spicier. | |
| Step 5 | |
| Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, up to 24 hours. | |
| Step 6 | |
| When ready to cook, thread the meat onto the skewers. | |
| Step 7 | |
| If broiling: line a baking sheet with aluminum foil and broil 7 to 10 minutes, until chicken is brown on edges and opaque throughout. | |
| Step 8 | |
| If grilling: grill chicken until browned on both sides and opaque throughout, about 3 to 4 minutes per side. | |
| Step 9 | |
| Serve chicken skewers with peanut sauce. Enjoy! | |