This chicken satay recipe is quite simple to make and is extremely tasty. You will have to marinate the chicken so make sure to allot the time for this.
Chicken satay is a Thai meal that is made up of strips of chicken that are skewered. The chicken is marinated in garlic, ginger, cumin and turmeric. They are tender and a pleasure to eat.
Chicken satay can be cooked on the grill or on a griddle or skillet. It can be served as an appetizer or as a light meal with a salad.
Serve this chicken satay recipe with some Thai peanut sauce. Thai Peanut Sauce to get that recipe.
This is what you are going to need for this chicken satay recipe:
4 skinless, boneless large chicken thighs
½ jalapeño – sliced (I do not remove the seeds and membrane but you can if you like)
1 TBS minced fresh ginger
3 garlic cloves – minced
1 TBS brown sugar
½ tsp. of ground cumin
½ tsp. ground turmeric
1 medium lime – juiced (about 2 TBS)
1 tsp. fish sauce
1 TBS oil (can be grape seed, peanut or vegetable)
Salt & pepper
Cut the chicken thighs into strips about 1×4 inches. Place the strips in a bowl and add the ginger, garlic and jalapeño.
Place the brown sugar, cumin, turmeric, lime juice, fish sauce and oil in another bowl. Add a little salt and pepper and whisk until everything is mixed evenly. Pour the marinade over the chicken and toss to coat well. Cover the bowl with plastic wrap and refrigerate for a minimum of one hour.
If you are using bamboo skewers soak them in warm water around thirty minutes before you are ready to thread the chicken.
Remove the chicken from the fridge and start threading it with your skewers. Place only one strip per skewer.
Heat a griddle and brush with a light coat of oil. Cook the chicken, flipping often as the meat browns. Serve with Thai peanut sauce.