Thai-style chicken satay skewers
- Verna Gao
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Serves 4
Easy
Prep: 15 mins
Cook: 10 mins
0 reviews
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These juicy skewers are simple to make, packed with flavour and are perfect for throwing on the barbecue this summer
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Try our Thai-style chicken satay skewers, then discover chicken satay and vegetable satay curry.
Thai food has got to be one of my favourite cuisines. Between the smoky grilled meats, punchy curries and endless combinations of sweet, spicy, salty and sour flavours, it’s the kind of food I never get tired of eating. Every time I’m in Bangkok, I find myself gravitating towards the street food stalls, where skewers sizzle over charcoal and the smell alone is enough to convince you to stop for a snack. These chicken skewers are inspired by those flavours.
Thai-style chicken satay skewers recipe
Ingredients
Nutrition
-
750g skinless chicken thigh fillets
cut into cubes
-
neutral oil
for frying
-
steamed rice and lime wedges
to serve
MARINADE
-
2 tbsp smooth peanut butter
-
1 tbsp Thai red curry paste
-
100ml coconut milk
-
1 tbsp brown sugar
-
1 garlic clove
minced
-
1 tsp finely grated ginger
-
squeeze of lime juice
QUICK PICKLE
-
julienned carrot and cucumber
-
few coriander leaves
-
1 red chilli
finely chopped
-
squeeze of lime juice
-
dash of fish sauce
-
pinch of caster sugar
Nutrition: per serving
- kcal397
- fat24g
- saturates9g
- carbs7g
- sugars6g
- fibre1g
- protein37g
- salt0.6g
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Method
-
step 1
Whisk together all of the marinade ingredients in a bowl until smooth. Set aside a few spoonfuls for drizzling later and combine the chicken with the rest of the marinade, coating well. Marinate for at least 20 mins or overnight for a deeper flavour.
-
step 2
Thread the chicken pieces onto skewers ready for cooking. Heat a drizzle of oil in a pan or griddle over a medium-high heat. Cook for 6-8 mins until browned and cooked through. Alternatively you can grill or barbecue until charred on the edges and cooked through.
-
step 3
Make the quick pickle by combining the vegetables with the coriander, chilli, lime, fish sauce, sugar and a pinch of salt in a small bowl.
-
step 4
Serve the skewers with lime wedges for squeezing over and the remaining satay sauce alongside steamed rice and the quick pickle.
More ways with chicken thighs
Authors
Verna Gao
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