Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into 2 strips each
- 4–5 cloves garlic, minced
- 1 stock of lemongrass
Only use the bottom white part – discard the outer hard layer, then chop roughly. Mince in a food processor - 1” fresh ginger, minced/grated
- ¾ cup coconut milk
- ¼ cup soy sauce
- 3 tbsps brown sugar
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp curry powder
- ¼ tsp crushed red pepper flakes
- 1 tbsp fish sauce
- juice of 1 lime
- wooden skewers, presoaked in water for a few hours
For Serving:
The amounts for this section are up to you! I like to prepare a whole lot of extras to sprinkle on my satay skewers!
- red Thai chili, thinly sliced
- fresh cilantro, roughly chopped
- red onion, thinly sliced
- chopped/crushed peanuts
- lime wedges, for sprinkling over the skewers
- Thai Peanut sauce – This is a must have along with your chicken Satay skewers!
Instructions
Create the Marinade and Prepare the Chicken
- Combine all the ingredients for the marinade. I find the easiest way to prepare the marinade is to use a food processor. I start with processing the garlic, lemongrass and fresh ginger, then add the remaining ingredients and pulse until combined.
- Combine the chicken with the marinade (in a zip lock baggie or other air tight container) and allow to chill for at least 4 hours or overnight.
- Once the chicken has marinated, push the pieces of chicken onto the skewers (I like to do a zig zag pattern with the chicken). Set aside until ready to cook. Discard any unused marinade.
To cook Chicken Satay on a Grill
This is my preferred and recommended method for cooking chicken satay.
I like to cook my satay skewers on my indoor grill/panini press, but you can also grill them on your BBQ.
- Heat the grill to medium-high heat (around 400°F). Place the skewers onto the preheated surface and close the lid to keep in as much heat as possible. Cook for 8-10 minutes until golden brown and done throughout – turning every few minutes for even cooking.
- Serve hot off the grill with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!
To Cook Chicken Satay in the Oven
- Preheat your oven to 425°F (220°C). Add a drizzle of oil to an oven-safe baking tray and spread it around before placing the skewers onto it – make sure not to overcrowd them!
- Bake in preheated oven for 20-25 minutes until golden brown and done throughout – turn every few minutes for even cooking using tongs or a spatula if needed.
- Serve hot out of the oven with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!
How to Cook Satay in Frying pan/Stove Top
- Heat a large skillet over medium heat with 2 tablespoons of vegetable oil, add the marinated chicken skewers onto the skillet and fry for four minutes per side, or until cooked through.
- Serve hot out of the oven with extra sauce or condiments such as chili paste or peanut sauce! Enjoy!
To Serve Chicken Satay:
- Once your chicken satay has finished cooking, brush each skewer with a little peanut sauce while still warm. This will help the other ingredients stick to the skewers when serving them.
- Lay the skewers on a serving plate. Sprinkle with crushed peanuts, sliced Thai chilis, chopped cilantro, and red onion slices.
- Serve with a side of more peanut sauce for dipping, and some lime wedges for sprinkling as you eat!
- Prep Time: 10 minutes
- Time to Marinate: 4 hours
- Cook Time: 25 minutes
- Category: Main
- Method: Grill/Oven
- Cuisine: Thai
