Easy Thai Satay Chicken

Low angle shot of thai chicken satay skewers on a black plate with peanut sauce in the background

4.55 from 11 votes

This simple Thai chicken satay marinade can be mixed up in minutes in a food processor. Making it by hand takes only a few minutes more. Serve with an authentic Thai Peanut Sauce for dipping and sticky rice if you can get it for a treat that will transport you to the food stalls of Bangkok’s famous Charoen Krung Road.

Course Main Dish Recipes

Cuisine Thai

Keyword thai appetizer, thai chicken satay, thai satay

Prep Time 10

Cook Time 10

Additional Time 1

Total Time 1 20

Servings Servings

Calories 437kcal

Author Robin Donovan

Ingredients

2 shallots cut into quarters
1/4 cup chopped lemongrass
3 cloves garlic
1 to 2 fresh red chilies or ½–1 teaspoon cayenne
1 inch-long piece galangal or fresh ginger peeled and thinly sliced
1 teaspoon minced fresh turmeric or ½ teaspoon dried turmeric
2 teaspoons ground cumin
¼ cup fish sauce
1 tablespoon soy sauce
¼ cup plus 1 tablespoon brown sugar
2 tablespoons vegetable oil
2 pounds boneless skinless chicken breast or thighs, cut into strips or 2-inch chunks (or use chicken breast tenders)

Instructions

Combine all of the ingredients except for the chicken in a food processor and process until smooth (alternatively, slice the shallots thinly and mince the lemongrass, garlic, chilies, galangal or ginger, and fresh turmeric and stir together in a bowl, along with the remaining ingredients.)
In a large bowl, combine the chicken and marinade and stir to coat. Cover and refrigerate for at least one hour and as long as overnight.
Soak bamboo skewers in water for about 30 minutes and heat a grill or grill pan to high heat.
Thread the marinated chicken meat onto the skewers (discard the marinade) and grill for about 4 minutes per side, until cooked through. Serve immediately.

Video

Nutrition