Description
Delicious and authentic Thai Chicken Satay Skewers marinated with fragrant lemongrass, garlic, ginger, and traditional Thai spices, grilled to perfection and served with classic Thai peanut sauce and cucumber salad for a fresh, flavorful meal.
Ingredients
Scale
Chicken and Marinade
- 6 boneless skinless chicken thighs
- 2 tablespoons lemongrass (smashed and minced)
- 1 large shallot (chopped)
- 2 cloves garlic (smashed and minced)
- 1 red chili pepper (chopped)
- 2 teaspoons ginger (grated or minced)
- 1/4 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1 1/2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Salt (for seasoning before grilling)
Other
- Wooden or metal skewers
- More vegetable oil (for grilling)
Instructions
- Prepare Chicken: Place the chicken thighs in the freezer for about 20 minutes to firm up for easier chopping, then cut into 1-2 inch bite-sized pieces and place in a large ziplock bag.
- Combine Marinade Ingredients: Add lemongrass, chopped shallot, garlic, red chili pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and vegetable oil to the bag with the chicken.
- Marinate: Seal the bag and place it in a bowl in the refrigerator for at least 2 hours, preferably up to 24 hours for maximum flavor, turning occasionally to coat chicken evenly. Do not exceed 48 hours.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Preheat Grill: Heat grill to high (around 550°F) ensuring grill grates are clean and well-oiled to prevent sticking.
- Assemble Satay Skewers: Thread chicken pieces tightly together on one end of each skewer to form traditional satay style.
- Season and Oil: Lightly brush each skewer with oil and sprinkle generously with salt to add flavor and prevent sticking.
- Oil Grill Grates: Use a paper towel dipped in vegetable oil held with tongs to brush the grill grates, then close the lid and heat for a couple more minutes.
- Adjust Heat: Reduce grill heat to medium (about 375°F) and set up indirect heat by turning off one burner or placing coals to one side. Position the sticks over indirect heat to avoid burning the wood.
- Grill Satay: Place skewers on grill over medium heat and cook for about 7-8 minutes on one side.
- Flip and Continue Grilling: Turn the skewers using tongs and grill for an additional 5-8 minutes. Move skewers to indirect heat if the chicken is cooking unevenly.
- Check Doneness: Use a meat thermometer to confirm the internal temperature of the chicken reaches about 160°F, ensuring safe and juicy meat.
- Rest Meat: Remove skewers from grill, cover loosely with foil, and allow to rest 4-5 minutes for juices to redistribute.
- Serve: Serve hot with traditional Thai peanut sauce and Thai cucumber salad for an authentic Thai meal. Toasted or grilled bread is recommended as a complementary side.
Notes
- Marinating the chicken for at least 24 hours enhances the flavor significantly but do not exceed 48 hours to avoid texture degradation.
- Soaking wooden skewers prevents them from burning on the grill.
- Grilling over indirect heat prevents the wooden ends from catching fire while ensuring even cooking.
- Use a meat thermometer to guarantee chicken is cooked safely and perfectly juicy.
- Serve with Thai peanut sauce and cucumber salad for a traditional Thai experience.
- Toasted or grilled bread makes a great side dish with these skewers.
