Thai Chicken Satay
Author: What's-4-Chow
Recipe type: Main
Cuisine: Thai
Serves: 4-6
- 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
- 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
- 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
- Place the chicken cubes in a flat pan / roasting pan
- Liquidize all of the marinade ingredients together and pour them over the chicken
- Allow the chicken to marinate for 5-24 hours
- Liquidize all of the sauce ingredients together
- Thread the chicken pieces onto 4 inch (10cm) skewers
- Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
- Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
- Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
- Turn one last time, grill for 6 minutes, remove from the grill and serve
Recipe by Whats4Chow at https://whats4chow.com/2014/03/02/thai-chicken-satay/
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