01 of 07
Step #1: Soak Satay Sticks.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.
Step #2: Prepare the marinade for the chicken by combining in your food processor or blender the following:
Continue to 3 of 7 below.
- 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
03 of 07
Step #3: Blitz and Taste-test the MarinadeStep #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.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.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.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.
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.