Satay chicken skewers Satay chicken skewers
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Prep 25 minutes
Total 2 hours
Serves
US | Metric
Ingredients
Marinade
  • 3 Chicken breasts
  • 90 ml Coconut milk
  • 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
  • 1 tsp Ground turmeric
  • 2 tbsps Fish sauce
  • 2 tbsps Lime juice
  • 2 tbsps Palm sugar
  • 1 Shallot, finely chopped
  • 1 tbsp Fresh grated ginger paste
  • 2 Thai red chillies
  • 4 Garlic cloves
Satay sauce/dip
  • 60 ml reserved marinade
  • 140 g Smooth peanut butter
  • 2 tbsps Soy sauce
  • 1 tbsp Lime juice
  • Zest of half a lime
  • 2 Garlic cloves
  • 2 Thai red chillies
  • 1 tsp Fresh grated ginger paste

Satay chicken skewers

  1. Soak bamboo skewers in water for at least 20 minutes. In a saucepan over medium heat, combine chopped lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 30 minutes. Strain and reserve lemongrass pieces for marinade and keep sauce separate.
  2. In a medium bowl, thoroughly coat and mix the turmeric and chicken together.
  3. In a food processor, combine the coconut milk mixture, fish sauce, palm sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth. Set aside the 60ml marinade for peanut sauce.
  4. Pour remaining marinade and reserved lemongrass into the chicken bowl and mix. Ideally leave to marinade overnight or at least for 2 hours in the fridge.
  5. Meanwhile, make the satay sauce by whisking all the of the sauce ingredients until smooth.
  6. I used my air-fryer oven, if you do not have one, preheat grill to medium to high heat. Remove chicken from marinade and thread chicken pieces onto each skewer. Grill, turning once, until chicken is cooked through and slightly charred, approx. 4 minutes each side. 


Satay chicken skewers Satay chicken skewers

Satay chicken skewers

favorite
print
like
Prep 25 minutes
Total 2 hours
Serves
US | Metric
Ingredients
Marinade
  • 3 Chicken breasts
  • 90 ml Coconut milk
  • 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
  • 1 tsp Ground turmeric
  • 2 tbsps Fish sauce
  • 2 tbsps Lime juice
  • 2 tbsps Palm sugar
  • 1 Shallot, finely chopped
  • 1 tbsp Fresh grated ginger paste
  • 2 Thai red chillies
  • 4 Garlic cloves
Satay sauce/dip
  • 60 ml reserved marinade
  • 140 g Smooth peanut butter
  • 2 tbsps Soy sauce
  • 1 tbsp Lime juice
  • Zest of half a lime
  • 2 Garlic cloves
  • 2 Thai red chillies
  • 1 tsp Fresh grated ginger paste
  1. Soak bamboo skewers in water for at least 20 minutes. In a saucepan over medium heat, combine chopped lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 30 minutes. Strain and reserve lemongrass pieces for marinade and keep sauce separate.
  2. In a medium bowl, thoroughly coat and mix the turmeric and chicken together.
  3. In a food processor, combine the coconut milk mixture, fish sauce, palm sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth. Set aside the 60ml marinade for peanut sauce.
  4. Pour remaining marinade and reserved lemongrass into the chicken bowl and mix. Ideally leave to marinade overnight or at least for 2 hours in the fridge.
  5. Meanwhile, make the satay sauce by whisking all the of the sauce ingredients until smooth.
  6. I used my air-fryer oven, if you do not have one, preheat grill to medium to high heat. Remove chicken from marinade and thread chicken pieces onto each skewer. Grill, turning once, until chicken is cooked through and slightly charred, approx. 4 minutes each side.