Thai Chicken Satay

Marinated and grilled chicken skewers served with a homemade spicy peanut sauce, featuring a punchy mix of fish sauce, lemongrass, sugar, lime, and turmeric for bright, aromatic flavor.

Luca

10m prep25m cook5 servingsThaieasy

#grilling #chicken #skewers #thai #peanut sauce #spicy #marinated

View original recipe

Ingredients

5 servings

1 stalklemongrass(roughly chopped)

2 tablespoonsvegetable oil

2 tablespoonsfish sauce(such as Red Boat)

2 tablespoonspalm sugar or light brown sugar

1 tablespoonfreshly squeezed lime juice(from 1 lime)

1 tablespoonsoy sauce

1 teaspoonground turmeric

2 teaspoonsfreshly minced garlic(about 2 medium cloves)

1 teaspoonground coriander

1 teaspoonSriracha

1 poundskinless, boneless chicken breasts(sliced into 1/2-inch strips lengthwise)

1 recipespicy peanut sauce

Hover over highlighted words in the instructions to see ingredient amounts.

Instructions

Place lemongrass, vegetable oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in the jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.

Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.

Meanwhile, soak bamboo skewers in cold water to prevent burning.

Remove chicken from marinade and thread onto wooden skewers.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Alternatively, set all burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grill chicken skewers until browned on both sides and cooked through, about 3 minutes per side.

Transfer to a platter, let rest for 5 minutes, then serve immediately with spicy peanut sauce.