Thai Chicken Satay Recipe

Name: Thai Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 pounds Boneless, Skinless Chicken Thighs; 1/4 cups Minced Lemongrass; 1 Small Onion, Sliced; 2 Tablespoons Canola Oil; 4 cloves Garlic, Minced; 1 Tablespoon Fresh Ginger, Minced; 1 Tablespoon Sriracha Thai Hot Sauce; 1/2 teaspoons Ground Turmeric; 2 Tablespoons Ground Coriander; 2 teaspoons Cumin; 3 Tablespoons Dark Soy Sauce; 4 Tablespoons Fish Sauce; 6 Tablespoons Brown Sugar

Servings: persons

2- 1/2 pounds Boneless, Skinless Chicken Thighs
1/4 cups Minced Lemongrass
1 Small Onion, Sliced
2 Tablespoons Canola Oil
4 cloves Garlic, Minced
1 Tablespoon Fresh Ginger, Minced
1 Tablespoon Sriracha Thai Hot Sauce
1/2 teaspoons Ground Turmeric
2 Tablespoons Ground Coriander
2 teaspoons Cumin
3 Tablespoons Dark Soy Sauce
4 Tablespoons Fish Sauce
6 Tablespoons Brown Sugar

1
Cut chicken into thin strips and place in a bowl.
2
Place marinade ingredients in a food processor or chopper and puree until well chopped.
3
Pour the marinade over the meat and stir well to combine.
4
Cover bowl with plastic wrap and refrigerate.
5
Marinate in the refrigerator for at least 3 hours or preferably overnight.
6
Soak the wooden skewers (if not using metal skewers) to keep them from burning on the grill.
7
When ready to grill, thread meat onto the skewers, leaving enough space at the ends to handle.
8
Grill the satay over medium-high heat, brushing occasionally with leftover marinade.
9
Turn at least once and grill for a total of 10 to 15 minutes, depending on how thinly the meat is sliced.
10
Serve with peanut sesame noodles and extra peanut sauce for dipping.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2- 1/2 pounds Boneless, Skinless Chicken Thighs, 1/4 cups Minced Lemongrass, 1 Small Onion, Sliced, 2 Tablespoons Canola Oil, and more.

Yes, Thai Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Satay

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