Thai Chicken Satay Skewers (Print Version)
Grilled chicken strips soaked in coconut curry marinade with fresh herbs and lime accents.
# What You'll Need:
→ Chicken
01 -
1.5 lb boneless, skinless chicken thighs, sliced into 2.5 cm strips
→ Marinade
02 -
120 ml unsweetened full-fat coconut milk
03 -
30 ml soy sauce
04 -
15 ml fish sauce
05 -
12 g brown sugar
06 -
7 g curry powder
07 -
5 g turmeric powder
08 -
3 garlic cloves, minced
09 -
15 g fresh ginger root, grated
→ Additional
10 -
Bamboo skewers, soaked in water for at least 30 minutes before use
# Steps to Follow:
01 -
Pat chicken thighs dry with paper towels and slice into uniform strips approximately 2.5 cm wide.
02 -
In a medium bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, curry powder, and turmeric until smooth. Stir in minced garlic and grated ginger until fully combined.
03 -
Add chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours for enhanced flavor.
04 -
Immerse bamboo skewers in water and soak for at least 30 minutes to prevent burning during cooking.
05 -
Remove chicken from marinade and thread strips onto soaked skewers, arranging them in a loose 'S' shape and packing gently to prevent drying.
06 -
Preheat outdoor grill to medium-high heat (around 204°C) and lightly oil grate; alternatively, preheat broiler and prepare a foil-lined sheet pan with a rack set atop.
07 -
Grill skewers for 4 to 6 minutes per side, turning once, until cooked through and slightly charred. If broiling, place skewers approximately 15 cm from heat source and cook, turning once, until browned and fully cooked.
08 -
Transfer cooked skewers to a platter and allow to rest for 5 minutes to redistribute juices. Serve warm with lime wedges, fresh herbs, and your choice of peanut or sweet chili sauce.
# Additional Notes:
01 -
For deeper flavor, marinate the chicken up to 24 hours. Ensure bamboo skewers are soaked to prevent burning.