Thai Chicken Satay

Learn how to make Thai Chicken Satay

Thai Chicken Satay
Recipe type: Main
Cuisine: Thai
Serves: 4-6
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve


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