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Prep time
4 hours 45 minutes
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Cook time
45 minutes
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Serves
6-8
Author Notes
This chicken recipe is one of my favorites. The chicken is juicy and flavorful, and the sauces are delicious! The recipe comes from a cooking class I took at my favorite Thai restaurant. It can be used for beef or pork as well as chicken. The marinade can be made ahead of time and refrigerated. —Leith Devine
Ingredients
- Chicken Satay Marinade
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3 pounds
boneless skinless chicken thighs
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1
can coconut milk
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2
shallots, peeled
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2 tablespoons
soy sauce
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2 tablespoons
fish sauce
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2 tablespoons
lemongrass paste (I use gourmet garden)
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2
garlic cloves, crushed
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1 tablespoon
curry powder
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1/2 tablespoon
ground coriander
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1/2 tablespoon
cumin
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1/2 tablespoon
turmeric
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1/2 tablespoon
paprika
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1 teaspoon
salt
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1 teaspoon
pepper
- Peanut Sauce and Cucumber Sauce
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1/2 cup
water
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1/2 cup
chunky peanut butter
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1
garlic clove, crushed
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1 tablespoon
brown sugar
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2 teaspoons
soy sauce
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1 tablespoon
lemon juice
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1/8 teaspoon
red pepper flakes, or to taste
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1
cucumber, chopped
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1/2
onion, chopped
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1/2 cup
white vinegar
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1/2 cup
sugar
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1 teaspoon
salt
Directions
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Slice chicken thighs into strips. Thread on soaked wood or metal skewers, 3 slices per skewer. Place skewers in a flat dish.
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Combine marinade ingredients in a food processor and process until smooth.
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Pour marinade over chicken skewers. Marinate 4-6 hours or overnight.
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Grill over indirect heat until chicken is no longer pink inside. Serve with peanut and cucumber sauces. Can be made under a broiler.
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Peanut Sauce: In a small saucepan, combine water, peanut butter, and garlic. Over medium heat, stir until the mixture comes to a boil.
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Remove from heat and add remaining ingredients. Cool until serving time. Lasts 3-5 days in the refrigerator.
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Cucumber Sauce: Bring vinegar, sugar, and salt to a boil. Let cool. Add cucumbers and onions and refrigerate before serving. Best if made at least 1 hour beforehand.
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