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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
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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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