Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 12 to 15 satays
- 1 lb.(.46 kg) boneless, skinless chicken thigh cut into bite-size pieces or strips
- 1 package wooden satay sticks (available in your supermarket)
- 2 Tbsp. minced fresh lemongrass, OR bottled/frozen lemongrass (available at Asian stores)
- 4-5 cloves garlic
- 1 tsp. fresh grated galangal OR ginger
- 1/4 cup chopped fresh coriander/cilantro
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. ground white pepper (in your supermarket aisle)
- 1 fresh red chili, minced, OR 1/3 to 3/4 tsp. cayenne pepper OR chili flakes, to taste
- 4 Tbsp. fish sauce
- 3 tsp. brown sugar OR palm sugar
- 1/2 Tbsp. rice vinegar OR other vinegar
- 2 Tbsp. liquid honey
- 2 Tbsp. vegetable oil
- Place all 'Marinade' ingredients in a food processor or chopper, and process well to create a richly-flavored Thai marinade-paste. Pour over prepared chicken and stir well. Set in the refrigerator to marinate 30 minutes (or up to 8 hours, covered). While chicken is marinating, place 12 to 15 satay sticks in your sink and cover with water to prevent burning (or use the stainless steel type if you have them).
- Skewer marinated chicken onto satay sticks. Place meat near the sharp end of the stick, and not too much per stick (see photo) so the cook has a 'handle' for turning. Keep as much marinade on the meat as you can, and save any that remains.
- To Cook Satay in Oven: Place prepared satay on a foil or parchment-paper lined cookie sheet and set oven to BROIL. Place satay on second-to-highest rung in your oven and broil 5 minutes before turning. After turning the first time, baste with leftover marinade. Continue turning every 4-5 minutes until satays are nicely browned and charred at edges, and meat is well cooked (opaque inside).
- To Grill: Place satays over a hot grill. Baste with leftover marinade after turning them the first time. Cook until meat is nicely browned with charred edges, and is opaque inside (about 15 minutes).
- Serve as is, OR with my Easy Satay Peanut Sauce for dipping. Serve with plenty of Thai jasmine rice, and ENJOY!
For another popular version of satay, see: Classic Thai Satay.