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

Cook Time: 25

Marinade: 2

Total Time: 2 55

Servings: People

Calories: 387kcal

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