Description
These Thai Chicken Satay Skewers are marinated in a fragrant blend of lemongrass, garlic, ginger, and spices, then grilled to perfection with a smoky char. Perfectly tender and packed with authentic Thai flavors, they are traditionally served with a rich Thai peanut sauce and crunchy cucumber salad, making them a fantastic appetizer or main dish perfect for grilling season.
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 before grilling)
For Grilling
- Wooden or metal skewers (if wooden, soaked in water for at least 20 minutes)
- More vegetable oil (for brushing grill and chicken)
Serving Suggestions
- Thai Peanut Sauce
- Thai Cucumber Salad
- Toasted or grilled bread
Instructions
- Chill and Chop Chicken: Place the chicken thighs in the freezer for about 20 minutes to firm them up for easier chopping. Cut into 1-2 inch bite-sized pieces and place them into a large ziplock bag.
- Prepare Marinade: Add lemongrass, chopped shallot, garlic, red chili, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil into the ziplock bag with the chicken. Seal and mix to coat all pieces evenly.
- Marinate: Refrigerate for at least 2 hours, ideally 24 hours, turning the bag once or twice to ensure all chicken absorbs flavors. Do not exceed 48 hours.
- Soak Skewers: If using wooden skewers, soak in water for at least 20 minutes to prevent burning during grilling.
- Preheat Grill: Heat grill to high (about 550°F/288°C), ensuring clean grates by scrubbing with a grill brush.
- Assemble Skewers: Thread chicken pieces tightly together on one end of skewers to create traditional satay style.
- Oil and Season: Lightly brush the skewers with vegetable oil and sprinkle liberally with salt to prevent sticking and enhance flavor.
- Oil Grill Grates: Dip a paper towel in vegetable oil and, using tongs, coat grill grates lightly without dripping oil into flames. Close the lid to reheat the grates.
- Adjust Grill Heat: Lower the heat to medium (about 375°F/190°C). Turn off one side of the grill or arrange coals to create indirect heat zones. Position skewer handles over the cooler indirect heat to avoid burning.
- Grill Chicken: Cook skewers over medium direct heat for 7-8 minutes.
- Flip and Continue Cooking: Turn skewers over and grill for another 5-8 minutes. Move skewers to indirect heat if outside is getting too charred before the chicken cooks through.
- Check Doneness: Use a meat thermometer to ensure internal temperature reaches 160°F (71°C). Remove from grill once reached.
- Rest: Transfer skewers to a plate, cover loosely with foil, and let rest for 4-5 minutes to allow juices to redistribute.
- Serve: Present the satay skewers with rich Thai Peanut Sauce, Thai Cucumber Salad, and toasted or grilled bread for a complete Thai-inspired meal.
Notes
- Freezing the chicken briefly makes it easier to cut into uniform pieces.
- Marinate longer (up to 24 hours) for more intense flavor; do not exceed 48 hours to avoid texture degradation.
- Soaking wooden skewers prevents them from burning on the grill.
- Use both direct and indirect heat zones on your grill to achieve perfect cooking without burning the skewers.
- Resting the meat after grilling improves juiciness and tenderness.
- Serving with Thai peanut sauce and cucumber salad enhances the authentic Thai experience.