Thai Chicken Satay Skewers (Print Version)
# Ingredients:
→ Chicken Satay
01 -
1 ½ - 2 lbs. boneless, skinless chicken breast, cut into long 1-inch wide rectangles
02 -
⅓ cup loosely packed fresh cilantro
03 -
½ shallot (or ¼ red onion)
04 -
8 cloves garlic
05 -
1-inch knob peeled fresh ginger
06 -
2 tablespoons lemongrass paste
07 -
2 tablespoons fish sauce
08 -
3 tablespoons oil (vegetable or canola)
09 -
¼ cup brown sugar
10 -
¼ cup low-sodium soy sauce (or GF tamari)
11 -
½ teaspoon ground cumin
12 -
½ teaspoon ground turmeric
13 -
1 teaspoon ground coriander
→ Peanut Dipping Sauce
14 -
½ cup creamy peanut butter
15 -
2 teaspoons minced garlic
16 -
1 teaspoon ginger paste
17 -
2 tablespoons low-sodium soy sauce
18 -
2 tablespoons brown sugar
19 -
2-3 tablespoons fresh lime juice
20 -
1 teaspoon toasted sesame oil
21 -
1 tablespoon sriracha or sambal oelek (chili paste)
→ For Serving (Optional)
22 -
Coconut rice
23 -
Fresh cilantro leaves
24 -
Lime wedges
# Instructions:
01 -
Add cilantro, shallot, garlic, ginger, lemongrass paste, fish sauce, oil, brown sugar, soy sauce, cumin, turmeric, and coriander to a blender. Pulse until everything breaks down into a smooth, sauce-like consistency with no large chunks remaining.
02 -
Place the sliced chicken pieces into a gallon-sized zip-top bag. Pour the prepared marinade over the chicken, seal the bag, and massage to ensure all pieces are evenly coated. Place the bag on a plate (to catch any leaks) and refrigerate for at least 20 minutes, but ideally 3-8 hours for maximum flavor.
03 -
In a medium bowl, combine the peanut butter, minced garlic, ginger paste, soy sauce, brown sugar, lime juice, sesame oil, and sriracha. Whisk thoroughly until smooth and well-blended. If the sauce is too thick, add hot water, 1 tablespoon at a time, until you reach your desired consistency. Taste and adjust with more soy sauce, brown sugar, or lime juice as needed.
04 -
If using wooden skewers, soak them in water for at least 30 minutes (or up to 8 hours) to prevent burning. Preheat your grill to medium-high heat for 5-10 minutes. Clean the grates thoroughly and oil them to prevent sticking.
05 -
Remove the chicken pieces from the marinade, allowing excess to drip off. Thread each piece onto a skewer in an accordion-like fashion (zig-zag pattern), piercing through both ends to secure the meat. This technique helps the chicken cook evenly while staying juicy.
06 -
Place the skewers on the hot grill and cover. Cook for 4-7 minutes total, flipping halfway through cooking time. The chicken is done when it feels slightly firm to the touch or registers 165°F on an instant-read thermometer. Don't overcook or the chicken will become dry.
07 -
Transfer the grilled chicken satay to a serving platter. Serve immediately with the peanut dipping sauce on the side. For a complete meal, serve over coconut rice with additional sauce drizzled on top and a side of stir-fried vegetables.
# Notes:
01 -
This chicken satay can be served as an appetizer with just the dipping sauce or as a main dish with coconut rice and vegetables.
02 -
The longer you marinate the chicken (up to 8 hours), the more flavorful it will be.
03 -
Leftover peanut sauce makes an excellent dressing for salads or cold noodle dishes.