Satay Gai

Nutrition · per serving

Steps

1. 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.

   300 g boneless skinless chicken thigh, cut into 2.5 cm strips
2. 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.

   1 stalk (20 g) lemongrass, tender inner part only, finely minced2 cloves (10 g) garlic, finely grated1 tsp (3 g) ground turmeric1 tbsp (15 ml) light soy sauce60 ml coconut milk1 tbsp (15 ml) lime juice1 tsp (4 g) brown sugar1 tbsp (15 ml) neutral oil300 g boneless skinless chicken thigh, cut into 2.5 cm strips
3. 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.

   60 g smooth peanut butter80 ml coconut milk1 tbsp (15 ml) light soy sauce1 tbsp (15 ml) lime juice2 tsp (8 g) brown sugar1 clove (5 g) garlic, finely grated2-4 tbsp (30-60 ml) warm water
4. 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.

   300 g boneless skinless chicken thigh, cut into 2.5 cm strips1 tsp (5 ml) neutral oil, for the grill pan
5. 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.

   300 g boneless skinless chicken thigh, cut into 2.5 cm strips
6. 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.

   60 g smooth peanut butter80 ml coconut milk1 tbsp (15 ml) light soy sauce1 tbsp (15 ml) lime juice2 tsp (8 g) brown sugar1 clove (5 g) garlic, finely grated2-4 tbsp (30-60 ml) warm water1 lime lime, cut into wedges100 g cucumber, sliced

Origin & History

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.