Cooked - Chicken Satay

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Satay

5.0

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)

½ cup dry roasted peanuts

⅓ cup light brown sugar

6 tablespoons soy sauce

¼ stalk lemongrass, chopped (about 3 inch piece)

3 garlic cloves, chopped

2 makrut lime leaves, chopped (OR 1 lime, zested and juiced)

1 tablespoon minced ginger

1 tablespoon turmeric

¼ teaspoon curry powder

¼ teaspoon black pepper

3 tablespoons vegetable oil, divided

⅓ cup reserved marinade

¼ cup dry roasted peanuts

3 tablespoons vegetable oil

1 ½ tablespoons soy sauce

1 lime, zested and juiced

1 to 3 Thai chiles, seeded (depending on desired heat)

1 garlic clove, chopped

1 green onion, thinly sliced

2 tablespoons crushed peanuts

Cilantro leaves

Place all marinade ingredients into a blender, except 1 ½ tablespoons oil, and blend until smooth.
Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over chicken.
Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
Skewer 5 to 6 cubes of chicken onto each bamboo skewer, until all chicken has been used.
Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 4 minutes, on each side. Repeat until all skewers have been grilled.
Top chicken satay skewers with crushed peanuts and cilantro leaves.
Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved).
Pour mixture into a small bowl or ramekin, top with crushed peanuts (optional) and serve as dipping sauce for satay.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍢Skewers

Cuisine🇹🇭Thai

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 78 weeks ago

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