Best 5 Thai Chicken Satay Recipes

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.

THAI-STYLE CHICKEN SATAY

Steps:

• Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove chicken from marinade; discard marinade and thread chicken onto skewers.
• Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

MARTY'S THAI CHICKEN SATAY

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.

THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE

Steps:

• Mix marinade until sugar is dissolved ( I use a hand blender which works great) pour over chicken and cover with clear wrap. The longer this marinates the better. Remove chicken from marinade and place on skewers, grill until browned on the edges but still jucy brushing with marinade as needed. About 3-4 minutes per side. Squeeze a few drops of lime on the chicken then spoon a nice line of peanut sauce down each piece of chicken, sprinkle with cilantro and crushed cashews. PEANUT SAUCE: Add all the ingredients in a saucepan except the cream, cook over medium heat stirring constantly until it has reduced by 1/4 and looks thick and creamy (about 15 - 20 minutes) transfer to a food processor or container that will allow you to use a hand blender and add the cream as you blend until smooth. This can be prepared a day in advance and kept in the fridge. Allow it to come to room temp before using.

THAI CHICKEN SATAY

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.