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
     Wooden skewers


Marinade Ingredients:

        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. 

Bekir Kaya