Share This Recipe
Chicken satay is very popular street food in Thailand, and a popular choice amongst Thai food lovers in restaurants all over the world. With this recipe there is no need to fly over to Thailand or order expensive take out – you can get great tasting chicken satay at home anytime you want!
In this recipe we are using chicken, but you can also use pork, shrimp, or beef. Although there are quite a few ingredients in this recipe, the actual cooking process is very simple. You simply marinate the meat then grill on skewers, and serve!
Can’t Find The Ingredients At Your Local Store? Click The Links To Buy Online
Special Cooking Equipment Used
Step 1: First we make our marinade. Add 300g of thinly sliced chicken breast to a mixing bowl, and then add all of the other ingredients to the mixing bowl, so; 1/2 cup of coconut milk, 1/4 teaspoon each of the following spices: ground pepper, cumin powder, coriander seeds, curry powder, and turmeric powder, 1/4 tbsp of finely chopped lemon grass, 1/2 tbsp of salt, 1/4 cup of sliced ginger, 1 tbsp of palm sugar, and 3 cloves of finely chopped garlic. Mix everything together thoroughly, and leave the chicken to marinate overnight.
Step 2: Now that the chicken has marinated, grab some skewers and load up each skewers with a few pieces of chicken. Make sure to scrape off any lumps of herbs or spices. Repeat until all of the chicken is skewered, and grill them on a medium heat for about 5 minutes on each side until the chicken is golden brown and cooked thoroughly.
Step 3: Serve and enjoy! We had ours with peanut sauce and cucumber relish – recipe to come this Friday, so stay tuned!
So give the recipe a go and let us know what you think. This is a really great snack or party food for when you have guests over, and is sure to be a crowd pleaser!
Stay tuned for lots more Thai and Asian inspired recipes, we are releasing new content every Monday, Wednesday and Friday, so if you would like to be notified when a new recipe is released, be sure to subscribe to our youtube channel, or to sign up to our newsletter.
Share This Recipe