How to Make Thai Chicken Satay

  • 01 of 07

    Step #1: Soak Satay Sticks.

    Soaking Satay Sticks
    Copyright Darlene A. Schmidt, 08/09/10
    For a 1-page version of this recipe, see: Thai Chicken Satay Recipe(1-page printable version).

    Step #1: Get yourself a package of wooden skewers from your local supermarket. Soak them in your kitchen sink while you prepare the satay (this will prevent sticks from burning).

    Continue to 2 of 7 below.
  • 02 of 07

    Step #2: Prepare Marinade.

    Placing Marinade Ingredients in Food Processor
    Marinade Ingredients in Food Processor. Copyright Darlene A. Schmidt

    Step #2: Prepare the marinade for the chicken by combining in your food processor or blender the following:

    • 1/4 cup minced fresh lemongrass, OR frozen-prepared lemongrass (available at Asian/Chinese food stores)
    • 2 shallots OR 1/4 cup purple 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
    • 1/2 tsp. turmeric
    • 2+1/2 Tbsp. ground coriander
    • 2 tsp. cumin
    • 3 Tbsp. dark soy sauce (available at Asian food stores)
    • 4 Tbsp. fish sauce
    • 6 Tbsp. brown sugar
    • 2 Tbsp. vegetable oil
    Continue to 3 of 7 below.
  • 03 of 07

    Step #3: Blitz and Taste-test the Marinade

    Satay Step 3
    Taste-testing the Marinade. Copyright Darlene A. Schmidt
    Step #3: Blitz ingredients to create a dark satay marinade. Taste-test for spice, adding more chili if not spicy enough.

    Tip: This marinade needs to taste predominantly SALTY and SWEET in order for the satay to taste its best. Add more sugar if not sweet enough. Set marinade aside.

    Continue to 4 of 7 below.
  • 04 of 07

    Step #4: Prepare the Chicken.

    Satay Step 4
    Copyright Darlene A. Schmidt, 08/09/10
    Step #4: This recipe works best with boneless chicken thighs. Use 8-14 thighs (SERVES 2-4 people).

    Slice chicken into long strips 1 to 1.5 inches wide, as shown. Place in a mixing bowl.

    Continue to 5 of 7 below.
  • 05 of 07

    Step #5: Marinate the Chicken.

    Making Satay
    Copyright Darlene A. Schmidt
    Step #5: Pour marinade over chicken, stirring well to coat. Cover and set in refrigerator to marinate at least 1 hour, or up to 24 hours if making ahead of time.
    Continue to 6 of 7 below.
  • 06 of 07

    Step #6: Skewer the Chicken.

    Satay Step 5
    Copyright Darlene A. Schmidt, 08/09/10
    Step #6: Thread chicken onto the wooden skewers and set on a fresh plate ready for grilling. Reserve leftover marinade (from the bowl) for basting.

    Tip: Fill only 1/2 to 3/4 of the stick, leaving the lower portion empty. This will make grilling easier.

    Continue to 7 of 7 below.
  • 07 of 07

    Step #7: Grill the Satay.

    Thai Satay
    Grilling (and basting) the Satay. Copyright Darlene A. Schmidt, 08/11/10

    Step #7: Lightly brush your grill with a little vegetable oil, then arrange satay sticks over fire (medium to high heat). Baste with leftover marinade the first time you turn your satay. Grill until meat is firm but still juicy - 10 to 20 minutes, depending on the heat of your grill.

    Serve up your satay with my Easy Satay Peanut Sauce for dipping or drizzling over. Great with plain jasmine rice or my Easy Coconut Rice Recipe . ENJOY!