Satay Gai
These quick chicken skewers are fragrant with lemongrass, garlic, lime, and turmeric, then grilled until lightly charred and juicy. A creamy peanut-coconut sauce adds sweet, salty, and tangy balance, making this an easy, crowd-pleasing Thai-style meal.
Ingredients
Chicken marinade
- 300 gboneless skinless chicken thigh, cut into 2.5 cm strips
- 1 stalk (20 g)lemongrass, tender inner part only, finely minced
- 2 cloves (10 g)garlic, finely grated
- 1 tsp (3 g)ground turmeric
- 1 tbsp (15 ml)light soy sauce
- 60 mlcoconut milk
- 1 tbsp (15 ml)lime juice
- 1 tsp (4 g)brown sugar
- 1 tbsp (15 ml)neutral oil
Peanut sauce
- 60 gsmooth peanut butter
- 80 mlcoconut milk
- 1 tbsp (15 ml)light soy sauce
- 1 tbsp (15 ml)lime juice
- 2 tsp (8 g)brown sugar
- 1 clove (5 g)garlic, finely grated
- 2-4 tbsp (30-60 ml)warm water
For cooking and serving
- 1 tsp (5 ml)neutral oil, for the grill pan
- 1 limelime, cut into wedges
- 100 gcucumber, sliced
Instructions
- 1
If using wooden skewers, soak them in water. Preheat a grill pan, cast-iron skillet, or broiler to medium-high heat. Cut the chicken into even strips so they cook at the same rate.
- 2
Make the marinade by mixing the lemongrass, 2 cloves garlic, turmeric, soy sauce, coconut milk, lime juice, brown sugar, and 1 tbsp neutral oil in a bowl. Add the chicken and toss well to coat. Let it stand for 10 minutes while you prepare the sauce; this short rest gives good flavor without pushing the recipe past 30 minutes.
- 3
Stir together the peanut butter, 80 ml coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp brown sugar, and 1 clove garlic in a small saucepan or bowl. Add warm water a little at a time until the sauce is thick but spoonable. If using a saucepan, warm gently over low heat for 1-2 minutes, stirring, just until smooth; do not boil or it may split.
- 4
Thread the marinated chicken onto skewers in loose folds rather than packing it tightly; this helps the heat circulate and gives better browning. Lightly oil the pan.
- 5
Grill the skewers for 4-5 minutes on the first side and 3-4 minutes on the second side, until lightly charred in spots and the chicken is cooked through. The thickest piece should reach 74 C, or when cut, the juices should run clear and the meat should no longer be pink.
- 6
Serve the satay hot with the peanut sauce, lime wedges, and sliced cucumber on the side. Squeeze lime over the skewers just before eating for brightness.
Nutrition per serving
Notes
- •For the quickest prep, use ground turmeric instead of fresh turmeric and a very finely minced tender lemongrass core.
- •Chicken thigh stays juicier than breast and is more forgiving for beginner cooks.
- •If you cook outdoors on a barbecue, keep the heat medium-high and turn as soon as the edges look opaque to avoid burning the sugars in the marinade.
- •Serve with jasmine rice if you want a larger meal; this will increase the nutrition values.
Background
Satay is widely enjoyed across Southeast Asia, and Thailand has its own beloved version known for aromatic marinades and peanut dipping sauce. Thai satay is especially associated with street food stalls, where skewers are grilled over charcoal and served with a rich, slightly sweet, tangy sauce.
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