Description
These Thai Chicken Satay Skewers offer a perfect balance of aromatic lemongrass, warm spices, and a sweet-savory marinade, grilled to juicy perfection. Served traditionally with Thai Peanut Sauce and fresh Thai Cucumber Salad, this dish provides an authentic, flavorful taste of Thailand that’s perfect for any BBQ or dinner gathering.
Ingredients
Scale
Chicken Marinade
- 6 boneless skinless chicken thighs
- 2 tablespoons lemongrass (smashed and minced)
- 1 large shallot (chopped)
- 2 cloves garlic (smashed and minced)
- 1 red chili pepper (chopped)
- 2 teaspoons ginger (grated or minced)
- 1/4 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1 1/2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
For Grilling
- Wooden or metal skewers
- Salt (for seasoning chicken before grilling)
- More vegetable oil (for brushing the skewers and grill grates)
Instructions
- Prepare the Chicken: Place chicken thighs in the freezer for about 20 minutes to firm up for easier chopping. Cut into 1-2 inch bite-sized pieces and place in a large ziplock bag.
- Make the Marinade: Add lemongrass, shallot, garlic, chili pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil to the bag with the chicken.
- Marinate the Chicken: Seal the bag, place it in a bowl, and refrigerate for at least 2 hours, preferably up to 24 hours or max 48 hours. Turn the bag occasionally to coat the chicken evenly.
- Soak Skewers: If using wooden skewers, soak them in water for at least 20 minutes or up to a couple of hours to prevent burning during grilling.
- Preheat the Grill: Heat your grill to high heat (about 550°F / 288°C).
- Assemble Skewers: Thread chicken pieces tightly together on one end of each skewer, as is traditional for satay.
- Season and Oil: Lightly brush each satay with oil and sprinkle liberally with salt to prevent sticking and enhance flavor.
- Prepare the Grill Grates: Clean and oil the grill grates thoroughly using an oiled paper towel and tongs to prevent sticking.
- Adjust Heat for Grilling: Turn the grill down to medium heat (about 375°F / 190°C). Arrange one burner off or coals to one side for indirect heat, placing the stick ends over indirect heat to avoid burning.
- Grill the Satay: Cook skewers over medium heat for about 7-8 minutes initially.
- Flip and Continue Grilling: Use tongs to turn skewers and grill for another 5-8 minutes. Move skewers to indirect heat if chicken is browning too fast but still raw inside.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches about 160°F (71°C).
- Rest the Chicken: Remove from grill, cover with foil, and let rest for 4-5 minutes to allow juices to redistribute.
- Serve: Serve satay skewers with Thai Peanut Sauce, Thai Cucumber Salad, and toasted or grilled bread for a complete traditional Thai meal experience.
Notes
- For best flavor, marinate chicken overnight, but not longer than 48 hours to avoid texture changes.
- Soaking wooden skewers prevents them from burning on the grill.
- If the chicken exterior cooks too quickly while the inside remains raw, move skewers to indirect heat to finish cooking gently.
- Thai Peanut Sauce is essential for authentic flavor — don’t skip!
- Grilling temperature and timing might vary depending on grill type and size of chicken pieces; always check doneness with a thermometer.