Best 5 Martys Thai Chicken Satay Recipes

**Culinary Trip to Thailand: Unveiling the Tantalizing Flavors of Satay Chicken and Its Accompaniments**

Embark on a culinary journey to the vibrant streets of Thailand and discover the delectable flavors of this beloved dish. Satay chicken, a paragon of Thai cuisine, captivates taste buds with its succulent chicken skewers grilled to perfection and slathered in a tantalizing peanut sauce. This mouthwatering dish is often accompanied by a refreshing cucumber salad, a zesty peanut sauce, and a delectable dipping sauce that elevates the dining experience. Our curated collection of recipes provides a step-by-step guide to crafting this flavorful symphony, ensuring a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CHICKEN SATAY

Thai Chicken Satay image

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

Provided by STACEYLYNN0822

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

Steps:

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g

MARTYS THAI CHICKEN SATAY

MARTYS THAI CHICKEN SATAY image

Categories Chicken

Yield 8

Number Of Ingredients 21

Ingredients

2lb skinless chicken breasts
wooden skewers soaked in warm water for 20 minutes
MARINADE:
2 tbsp vegetable oil
2 tbsp soy sauce
2 tsp tamarind paste
1 lemon grass (only the inner tender part) chop roughly
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp lime juice
1 tsp muscovado sugar
1/2 tsp chilli powder
PEANUT SAUCE:
2 tbsp crunchy peanut butter
2 tbsp roasted unsalted peanuts
200ml coconut milk
2 tsp red thai curry paste
1 tbsp fish sauce
1 tsp tomato paste
1 tbsp soft brown sugar

Steps:

Cut chicken into strips and then thread onto the wooden skewers. To make the marinade, place all the marinade ingredients into a processor and blend to make a paste. Transfer to a bowl/plate. Add the chicken skewers and toss them making sure the meat is well covered in the marinade. Cover with cling film and refrigerate for 1 hour. To make the peanut sauce, put all the ingredients into a pan and heat gently, stirring continuously until a smooth paste is formed. Grill the chicken under a grill or bbq for 3-5 minutes on each side or until the chicken is cooked. Reheat the sauce, adding hot water if needed, and serve with the chicken satays

CHICKEN SATAY WITH PEANUT-CHUTNEY SAUCE

Chicken Satay with Peanut-Chutney Sauce image

This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1/4 cup smooth peanut butter, preferably natural
3 tablespoons mango chutney
2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 clove garlic, coarsely chopped
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)

Steps:

Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

Nutrition Facts : Calories 350 g, Fat 14 g, Fiber 1 g, Protein 44 g

MARTY'S THAI CHICKEN SATAY

Marty's Thai Chicken Satay image

This is my own take on the classic Thai chicken satay! It's yum!

Provided by ThaiChefMarty

Categories Chicken Appetizers

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Steps:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 7.5 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 477.8 mg, Sugar 2.5 g

MARTY'S THAI CHICKEN SATAY

Marty's Thai Chicken Satay image

This is my own take on the classic Thai chicken satay! It's yum!

Provided by ThaiChefMarty

Categories Chicken Appetizers

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Steps:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 7.5 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 477.8 mg, Sugar 2.5 g

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your satay will taste. Look for plump, juicy chicken breasts, and use fresh lemongrass, galangal, and kaffir lime leaves.
Marinate the chicken overnight: This will allow the flavors of the marinade to penetrate the chicken and make it more tender. If you don't have time to marinate the chicken overnight, you can marinate it for at least 30 minutes.
Use a hot grill: A hot grill will help to sear the chicken and prevent it from sticking. If you don't have a grill, you can cook the chicken in a grill pan over medium-high heat.
Baste the chicken with the marinade while it's cooking: This will help to keep the chicken moist and flavorful.
Serve the chicken with your favorite dipping sauce: Satay sauce is a classic choice, but you can also serve the chicken with peanut sauce, hoisin sauce, or sweet and sour sauce.

Conclusion:

Marty's Thai Chicken Satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The chicken is marinated in a flavorful blend of spices and herbs, then grilled to perfection. Serve the chicken with your favorite dipping sauce and enjoy!