• David Skarin

Thai Chicken Satay

Updated: Jan 21, 2021

And the Thailand journey continues with our third and (temporarily) final Thai influenced recipe. Other than pad thai, nothing screams Thailand like chicken satay. The flavors of this dish makes it appear complicated but this is quite easy to put together.

Pair this with the Thai Peanut Sauce and you’ll knock dinner out of the park.

 

Fast Facts

Category: Chicken

Cut: Boneless chicken thighs

Weight: 8 thighs

Grill: Dyna-Glo Grill

Heat Source: Gas

Estimated Cook Time: 12-15 Minutes

Actual Cook Time: 13 Minutes

Estimated Cooking Temperature: 500 degrees

Actual Cooking Temperature: 500 degrees

Location of Purchase: Sprouts Farmers Market

Cook Date: August 2, 2020

 

Ingredient List

  • 8 boneless chicken thighs, cubed or thinly sliced

  • Wooden skewers (soaked in water for at least 30 minutes)

Marinade

  • 6 tablespoons light brown sugar (yes, 6 tablespoons!)

  • 3 tablespoons soy sauce (for gluten free, use gluten free soy)

  • 3 tablespoons fish sauce (for gluten free, you'll need to check your fish sauce as some may contain gluten)

  • 2 tablespoons canola oil (vegetable works as well)

  • ¼ lemongrass, minced

  • 1 medium whole shallot, chopped (roughly ¼ cup)

  • 4 teaspoons garlic, minced (roughly 4 cloves)

  • 1 piece of ginger (about 2 inches in length by 1 inch, give or take 2 tablespoons chopped)

  • 1 fresno chili (for this cook I only used ½ of a chili as my young kids were going to be eating this as well and they aren’t big on spicy. If you want Thai hot, you can do 2-3 chilies – other red chilies can work as well pending what is available)

  • 2 tablespoons ground coriander

  • 2 teaspoons cumin

  • ½ teaspoon turmeric

Marinade

Supply List

 

Instructions

Step 1: Make the marinade by combining the marinade ingredients in a blender or food processor: light brown sugar, soy sauce, fish sauce, canola oil, lemongrass, shallot, garlic, ginger, chili, coriander, cumin and turmeric. Blend well.

Step 2: Cube or cut your chicken into thin strips. Place in a marinating dish and pour the marinade over the chicken. Marinate at least 2 hours and up to 24 hours…as always, the longer the better.

Step 3: Soak your skewers in warm water for at least 30 minutes and can done for multiple hours. You want to do your best to keep them from burning to bits on the grill.

Step 4: Pre-heat your grill to high heat. I had my grill at 500 degrees.

Step 5: Thread the marinated chicken onto the skewers and place on the grill. Baste the chicken over the course of the first few minutes on the grill.


Step 6: Cook your chicken until done, 165 degrees. This one is hard to get a temperature reading but at 500 degrees, assuming your chicken pieces are relatively small, you should be good with 6 minutes a side.

Step 7: Remove from the grill and let rest 5-10 minutes before serving…enjoy!


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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