Thai Chicken Satay

This marinade is incredibly flavorful and tastes even more amazing dipped in my "Spicy Peanut Sauce" recipe! Serve as an appetizer or as a main course with jasmine rice.

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Servings: 6

Prep Time: 00:45

Cook Time: 00:30


3 lbs boneless skinless chicken thighs

1/4 cup lemongrass

2 shallots (or 1 small onion), sliced

3 cloves garlic

1 - 2 fresh chilies (thai bird, serrano, etc. ) or 1- 2 tsp. cayenne

1 thumb-sized piece ginger, chopped

1 tsp dried turmeric

2 tbsp ground coriander

2 tsp cumin

3 tbsp soy sauce or tamari

4 tbsp fish sauce

6 tbsp brown sugar

2 tbsp vegetable or canola oil

wooden skewers


1Rinse chicken and pat dry. Trim excess fat if desired. Using kitchen shears, cut into strips (for skewering).

2Process all remaining ingredients in a food processor until they reach an even consistency.

3Pour mixture over the chicken and marinate for at least one, but up to 24, hour(s). I tend to shoot for 3-4 hours, so do this in the morning and by dinner, it's ready to go.

4Soak skewers in water for approximately 15 minutes.

5Thread meat onto skewers and grill, basting with leftover marinade.

Additional Notes

While grilling is the standard preparation, you can also broil them in the oven, turning every 5 minutes until cooked (10 - 20 minutes depending on the thickness of the meat). I've also found that they work sauteed in coconut oil (cut into bite-sized pieces rather than strips).

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