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Classic Thai Chicken Satay (with Real Peanut Sauce)

User Rating 4.5 Star Rating (30 Reviews)

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Real Thai Satay!

Authentic Thai Satay, made at home!

D.Schmidt for About.com
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. Even your kids will love it. Chicken Satay also makes a great party food!

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: SERVES 2-4 as a Main Entree

Ingredients:

  • 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay)
  • 1 package wooden skewers
  • SATAY MARINADE:
  • 1/4 cup minced lemongrass , fresh or frozen
  • 2 shallots OR 1 small onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce (available at Asian food stores)
  • 4 Tbsp. fish sauce
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  • Dipping Sauce: see Easy Satay Peanut Sauce

Preparation:

For an easy step-by-step version of this recipe, see my: How to Make Thai Chicken Satay.

 

  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 Thai jasmine rice and my Easy Satay Peanut Sauce for dipping. ENJOY!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Very very very good, I cant say it any other way, Member vigilante3

I chose this recipe because the ingredients used indicated some degree of authenticity unlike many other recipes I have come accross. The author obviously undestands the fundamentals of Thai cuisine - this is evident from the tips he gives on balancing sweet/salt/and spice, not that satay is a Thai dish per se ; I followed the recipe and balanced the flavours as suggested, grilled the marinaded satay on skewers over charcoal - OMG!!!! Really good flavour, just like the real deal bought on the side streets of Asia, in fact a lot better. Highly recommended.

2 out of 2 people found this helpful.

See all 30 reviews

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How to Make Thai Peanut Dipping Sauce

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