Chicken Satay Recipe
Why go out for Thai food when you can make it at home? Thai chicken satay is grilled, skewered chicken served with peanut sauce
and cucumber achat
. Making satay from scratch adds bold, nuanced flavor to the meal. You'll be able to taste the hint of brown sugar and coriander seeds.
In Thailand, appetizers are more of a Western tradition; and, chicken satay is classified as an appetizer. However, a Thai meal is served all at once, as opposed to serving dishes in courses. Meals in a Thai household are served family style with a variety of flavors; the dishes will have harmony with a mix of spicy and mild items. At home, my family has chicken satay as part of our dinner as a whole and not as a starter course.
- 1 teaspoon coriander seed, crushed
- 1 teaspoon cumin
- 1 tablespoon garlic, grated on a microplane
- 1 tablespoon fresh ginger, grated on a microplane
- 2 tablespoons fish sauce
- 1 tablespoon curry powder (I like madras curry)
- 1/2 teaspoon turmeric powder (optional for coloring)
- 1/2 cup coconut milk
- 3 tablespoons brown sugar
- 4 chicken breasts, skinned, boned, and cut into bite sized pieces.
- 16 wooden skewers, soaked in a bowl for at least 30 minutes
- In a medium bowl, thoroughly mix together coriander seed, cumin, garlic, ginger, fish sauce, curry powder, tumeric, coconut milk and brown sugar. Set aside.
- Tenderize the chicken breasts with a meat tenderizer mallet. Slice each breast into 4 long strips; you'll have 16 chicken slices in total.
- Marinade the chicken strips in the coconut milk marinade from step 1 for at least 2 hours. You can marinade it overnight for stronger flavor.
- Thread the chicken breast strips onto the wooden skews, loosely folding them in half and piercing through the folded meat to form a loose gather.
- Grill the chicken satays for 3 to 5 minutes on each side, until cooked through.
- Serve the satays on a platter; accompanied by peanut sauce and cucumber achat on the side.
Serving Size: 4
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Preparation Time: 30 minutes