How To Make Chicken Satay Thai Style
The Thai chicken satay is one of the main staples of the Thai cuisine. A great dish for parties and events that are simple to prepare and serve.
12 skinless and boneless chicken thighs or breasts, cut into thin strips
2 stalks lemongrass, sliced
¼ cup fresh lime juice (optional)
2 shallots or 1 small onion, sliced
4 garlic cloves
2 tablespoons vegetable oil
1-2 fresh red chilies, sliced
1 tablespoon fresh ginger, thinly sliced
1 tablespoon minced fresh turmeric
2 tablespoons ground coriander
2 tablespoons cumin
1 tablespoon low sodium sauce
2 tablespoons fish sauce
5 tablespoons brown sugar
- Stir all marinade ingredients in a medium bowl. Cut chicken into thin strips and stir well to combine.
- Cover and refrigerate for at least 1 hour, and up to 24 hours.
- Thread meat onto the skewers. Discard marinade.
- Grill the satay on your outdoor or indoor grill for 2-3 minutes per side, until no longer pink. (Time will changeable, it depends on how thin your meat is.)
Note: You can serve with peanut sauce for dipping.