CHICKEN SATAY MARANADE
- 1 tsp ground turmeric
- 2 tsp curry powder
- 1/2 cup vegetable or canola oil
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 3 garlic cloves, pressed
- 2 tsp ginger, minced
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 3-4 pounds boneless skinless chicken thighs, cubed
- 1/2 cup peanut butter
- 1/3 cup coconut milk
- 1 tbsp soy sauce
- 1 garlic clove crushed
- 1 tsp ginger, minced
- 1 tbsp lime juice
- 1 tbsp brown sugar
- salt, to taste
- 2-3 tbsp hot water to thin out the sauce
- lime wedges
- toasted crushed peanuts
- Combine all the ingredients for the marinade in a large bowl and whisk well.
- Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
- If using, soak bamboo skewers in hot water for at least 15 minutes before skewering.
- Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
- To cook the chicken satay, thread the marinated chicken onto skewers.
- Heat the grill over high heat. Lightly brush or spray the grates with cooking oil. You can also spray your skewers with cooking oil.
- Place the skewers on the grates and cook for 5-6 minutes per side until cooked through and golden brown.
- Remove from the heat and allow to rest for 5 minutes.
- Serve chicken with the peanut sauce, lime wedges and toasted, crushed peanuts. Option to serve with white rice and cucumber salad.
Note: Consider serving this dish with this Thai Cucumber Salad!
Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.