66 Thai Chicken Satay

Our favourite snack when in Thailand. Widely popular in Southeast Asia, especially in Indonesia, Malaysia and Thailand. Chicken, after being marinated in a mix of herbs and spices, becomes irresistibly soft and delicious. Add a side of a peanut sauce to highlight the flavours in the chicken.
Not particularly difficult to make, takes time, that’s all. Oh, and a blender (which I bought especially to make the chicken satay). Well, let’s get started then!

THAI CHICKEN SATAY

INGREDIENTS
6 boneless chicken thighs, cut into small cubes
wooden skewers (you can soak them 30min before using to prevent them from burning when grilling the meat)

for the marinade
1/4 cup chopped lemongrass
2 shallots
4 cloves of garlic
1 fresh red chilli, sliced, seeds removed
1 thumb-size piece of galangal or ginger, sliced
1 tsp turmeric powder
3 tsp ground coriander
2 tsp ground cumin
3 tbsp soy sauce (preferably dark)
2 tbsp fish sauce
4 tbsp brown sugar
2 tbsp vegetable oil

HOW TO MAKE?
1. Add all the ingredients for marinade to a blender or mortar (if you have a big one), and process until smooth.
2. Taste your marinade. Should be salty, sweet and spicy. If one of the flavours is highlighted too much, you can simply adjust it. If your marinade is not salty enough – add some more fish sauce, if not sweet enough – more sugar. Mix it again if you are adding more ingredients to it.
3. Place your chicken cubes in a bowl, the thinner the pieces, the better. Pour the marinade over the chicken, cover with clingfilm and put in the fridge for at least 2 hours (but no longer than 24 hours).

4. After that time, preheat the oven (best to use the grill option in your oven). Start preparing the skewers. Thread chicken pieces onto the skewers (which should be previously soaked in water for at least 20min).

5. Grill the satay. Grilling time depends on your oven, between 15 to 20 minutes. Flip the skewers halfway through cooking them, and brush them with the remaining marinade.
6. Serve with Thai peanut dipping sauce. Enjoy!

 

Smacznego,
aho