Name: Thai Chicken Satay
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch strips; 3 tablespoons coconut milk; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh lemongrass, finely minced; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 1 teaspoon ground cumin; For peanut sauce: 1/2 cup creamy peanut butter; 1/4 cup coconut milk; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 teaspoon chili garlic sauce (adjust to taste)

Instructions

Prepare the marinade

In a large bowl, combine coconut milk, fish sauce, brown sugar, minced garlic, lemongrass, turmeric, coriander, and cumin. Stir until the sugar dissolves and all ingredients are well mixed.
Marinate the chicken

Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
Prepare the skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken strips onto the skewers, folding the meat back and forth if needed.
Make the peanut sauce

In a medium saucepan over low heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili garlic sauce. Stir continuously until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.
Grill the satay

Preheat grill or grill pan to medium-high heat. Place the chicken skewers on the grill and cook for 3-4 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (74°C).
Serve

Arrange the chicken satay on a serving platter with a small bowl of peanut sauce for dipping. Garnish with chopped cilantro and crushed peanuts if desired.

Thai Chicken Satay

Ingredients

Instructions

Nutritional Information