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Classic Thai Chicken Satay (with Real Peanut Sauce)

  • 2servings
  • 1minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay )

  2. 1 package wooden skewers

  3. SATAY MARINADE:

  4. 1/4 cup minced lemongrass , fresh or frozen

  5. 2 shallots OR 1 small onion, sliced

  6. 3 cloves garlic

  7. 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste

  8. 1 thumb-size piece galangal OR ginger, thinly sliced

  9. 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric

  10. 2 Tbsp. ground coriander

  11. 2 tsp. cumin

  12. 3 Tbsp. dark soy sauce (available at Asian food stores)

  13. 4 Tbsp. fish sauce

  14. 5-6 Tbsp. brown sugar

  15. 2 Tbsp. vegetable oil

  16. Dipping Sauce: see Easy Satay Peanut Sauce

Instructions Jump to Ingredients ↑

  1. For an easy step-by-step version of this recipe, see my: How to Make Thai Chicken Satay .

  2. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

  3. Cut chicken into thin strips and place in a bowl.

  4. Place all marinade ingredients in a food processor or chopper. Process well.

  5. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

  6. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

  7. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

  8. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

  9. Serve with Thai jasmine rice and my Easy Satay Peanut Sauce for dipping. ENJOY!

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