The Thai chicken satay is one of the main-staples of the Thai cuisine. A great dish for party's and events that is simple to prepare and serve.



  •  12 skinless and boneless chicken thighs or breasts, cut into thin strips 
  •  Wooden skewers


Marinade Ingredients:

  •     2 stalks lemongrass, sliced
  •     ¼ cup fresh lime juice (optional)
  •     2 shallots or 1 small onion, sliced
  •     4 garlic cloves
  •     2 tablespoons vegetable oil
  •     1-2 fresh red chilies, sliced
  •     1 tablespoon fresh ginger, thinly sliced
  •     1 tablespoon minced fresh turmeric
  •     2 tablespoons ground coriander
  •     2 tablespoons cumin
  •     1 tablespoon low sodium sauce
  •     2 tablespoons fish sauce
  •     5 tablespoons brown sugar



1.    Stir all marinade ingredients in a medium bowl. Cut chicken into thin strips and stir well to combine.

2.    Cover and refrigerate for at least 1 hour, and up to 24 hours.

3.    Thread meat onto the skewers. Discard marinade.

4.    Grill the satay on your outdoor or indoor grill for 2-3 minutes per side, until no longer pink. (Time will changeable, it depends on how thin your meat is.)  

Note: You can serve with peanut sauce for dipping. 

Bon appetit!