|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easier version of Thai chicken satay is authentic and so juicy & flavorful, you'll want to make it for guests as well as family. It can be made in the oven as well as on the grill, which is great to know in case the weather doesn't cooperate. We made this recipe in my oven in the middle of winter, as well as on the grill at the height of summer―always good no matter what.
Serve with my easy peanut sauce and rice on the side, or just enjoy straight off the stick (makes a great party food!). There are as many different Thai satay recipes as there are Thai chefs, each one preferring his or her own special marinade. Some turn the chicken dark brown while others are golden―this is of the latter variety.
For a low-fat version, try this recipe for Low-Fat Chicken Satay With Peanut Sauce.
- 1 lb. (.46 kg) boneless, skinless chicken thigh (cut into bite-size pieces or strips)
- 2 tbsp. minced fresh lemongrass (or bottled/frozen lemongrass (available at Asian stores)
- 4 to 5 cloves garlic
- 1 tsp. freshly grated galangal (or ginger)
- 1/4 cup fresh cilantro (chopped)
- 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 the oven to BROIL. Place satay on a 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 to 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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.