Chicken Satay Skewers

Chicken Satay Skewers is a dish that I grill during the cooler months and BBQ in the warmer months. This Thai recipe is easy to prepare a day in advance and leave to marinade in the fridge. One less job for the cook! Serve as a Main Dish, Side Dish and as a starter so very flexible.

Chicken Satay Skewers

Doesnt matter what time of thee year it is these are always superb.

4.78 from 157 votes

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Course: Main Dish, Marinade, Side Dish

Cuisine: Far East, Thai

Keyword: Chicken, Chili, Coconut Milk, Marinade, Spice

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Marinade: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 6 People

Calories: 387kcal

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Ingredients

 

• 2 lbs chicken thighs boneless/skinless
• 1/4 cup coconut milk
• 2 1/2 tsp curry powder See Note
• 1 1/2 tsp turmeric
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp ginger freshly grated
• 3 cloves garlic minced
• 2 tbsp soy sauce
• 1 tbsp groundnut oil to brush over chicken
• Salt to taste
• ground black pepper to taste

Instructions

• In a large glass bowl preferably, add the coconut milk, curry powder, turmeric, brown sugar, fish sauce, ginger, garlic and soy sauce and mix thoroughly.
• Add the chicken and massage the marinade into the chicken. Ensure all of it is covered.
• Cover the bowl with cling film and place in the fridge for at least 2 hours. I prepare mine the night before, so the marinade has a lot longer time to do its thing.
• If cooking on the bbq don’t forget it takes time for the coals to heat up fully.
• When ready to cook, remove the chicken from the marinade and discard the marinade.
• Turn the grill on to a medium high heat.
• Using wooden skewers, soak in water first so they don’t burn in the heat.
• Brush lightly with neutral flavoured oil such as groundnut or canola oil.
• Give a light sprinkle of salt and pepper and place on the grill/bbq turning regularly for up to 15 minutes or until the chicken is cooked. The juices should run clear.
• Serve with dips but especially peanut sauce

Notes

I use a pale curry powder such as yellow or pale red as this does affect the final colour of the chicken satay.

Nutrition

Calories: 387kcal | Carbohydrates: 4g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 689mg | Potassium: 378mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg