Classic Thai Chicken Satay (with Real Peanut Sauce) (D. Schmidt)

There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you'll fall in love with the succulent taste of this satay recipe, which has been passed down through my husband's family (from Thailand) for many generations. Strips of chicken (or beef) are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Also makes a great party food.

Yield: 1 serving ( Serving Size: serves 2-4 )
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Ingredients

  • 8-12 skinless chicken thighs cut into strips
  • 1 package(s) wooden skewers
  • 1/4 cup(s) lemongrass (fresh or frozen) minced
  • 2 shallots OR (1 sm onion) sliced
  • 3 clove(s) garlic
  • 1-2 fresh red chilies OR (1/2 tsp. cayenne pepper) sliced
  • 1 piece(s) galangal OR ginger (thumb sized) thunly sliced
  • 1 teaspoon(s) fresh turmeric OR (1/2 tsp dried) minced
  • 2 tablespoon(s) ground coriander
  • 2 teaspoon(s) cumin
  • 3 tablespoon(s) dark soy sauce
  • 4 tablespoon(s) fish sauce
  • 5-6 tablespoon(s) brown sugar
  • 2 tablespoon(s) vegetable oil
  • dipping sauce

Preparation

  1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
  2. Cut chicken into thin strips and place in a bowl.
  3. Place all marinade ingredients in a food processor or chopper. Process well.
  4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

  7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
  8. Serve with rice and Easy Satay Peanut Sauce.

  9. See: How to use lemongrass in your cooking (with photos) by D. Schmidt at
  10. http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm
February 2012

This recipe is a personal recipe added by Sher777 and has not been tested or endorsed by MyRecipes.

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