Description
This Thai Chicken Satay Skewers recipe features tender boneless chicken thighs marinated in a fragrant blend of lemongrass, garlic, ginger, turmeric, and traditional Thai spices. The chicken is grilled to perfection on skewers, offering a flavorful and juicy bite. Served with a classic Thai peanut sauce and refreshing cucumber salad, this dish brings an authentic and delicious taste of Thailand to your table with minimal effort and maximum flavor.
Ingredients
Scale
Chicken and 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
- Salt, for seasoning
Skewers and Grill Preparation
- Wooden or metal skewers
- Additional oil for grilling
Serving Suggestions
- Thai Peanut Sauce
- Thai Cucumber Salad
- Toasted or grilled bread
Instructions
- Prepare Chicken: Place the chicken thighs in the freezer for about 20 minutes to firm them up for easier chopping. Cut the chicken into 1-2 inch bite-sized pieces and place them into a large ziplock bag.
- Add Marinade Ingredients: Into the ziplock bag with chicken, add lemongrass, chopped shallot, garlic, red chili, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil. Seal the bag.
- Marinate: Refrigerate the sealed bag in a bowl for at least 2 hours, preferably overnight (up to 48 hours) for maximum flavor. Occasionally turn the bag to evenly coat the chicken.
- 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 Grill: Heat the grill to high heat, about 550°F (288°C).
- Skewer Chicken: Thread the chicken pieces tightly together on one end of each skewer, packing them closely as traditional for satay.
- Oil and Season: Lightly brush each skewer with oil and sprinkle generously with salt to prevent sticking and enhance flavor.
- Prepare Grill Grates: Clean the grill grates thoroughly with a grill brush. Lightly oil them by dipping a folded paper towel in vegetable oil and rubbing it across the grates using tongs. Let the grill heat again for a couple of minutes.
- Adjust Heat for Cooking: Reduce grill heat to medium, about 375°F (190°C). Turn off one burner or move coals to create an indirect heat zone. Place the skewers with the stick end over the indirect heat to avoid burning.
- Grill First Side: Grill the satay skewers over medium heat for 7-8 minutes.
- Flip and Continue Grilling: Turn the skewers using tongs and cook for another 5-8 minutes. Move skewers to indirect heat if the exterior cooks too fast before the interior is done.
- Check Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 160°F (71°C), which is safe for poultry.
- Rest the Chicken: Remove the skewers from the grill, cover with foil, and let rest for 4-5 minutes to lock in juices.
- Serve: Serve hot with traditional Thai peanut sauce and Thai cucumber salad for an authentic experience. Toasted or grilled bread complements this dish well.
Notes
- For best flavor, marinate the chicken for 24 hours, though 2 hours minimum is acceptable.
- Soaking wooden skewers prevents them from burning on the grill.
- Use indirect grill heat to avoid burning the wooden skewer ends.
- Monitor the grill temperature carefully to ensure even cooking without charring.
- Serving with peanut sauce and cucumber salad enhances the authentic Thai flavor profile.
- Use fresh lemongrass for the most vibrant aroma and taste.
