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Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)
- 1/2 cup dry roasted peanuts
- ⅓ cup light brown sugar
- 6 tablespoons soy sauce
- ¼ stalk lemongrass, chopped (about 3 inch piece)
- 3 garlic cloves, chopped
- 2 makrut lime leaves, chopped or 1 lime, zested and juiced
- 1 tablespoon minced ginger
- 1 tablespoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- ⅓ cup reserved marinade
- ¼ cup dry roasted peanuts
- 3 tablespoons vegetable oil
- 1 ½ tablespoons soy sauce
- 1 lime, zested and juiced
- 1 to 3 thai chiles, seeded depending on desired heat
- 1 garlic clove, chopped
- 1 green onion, thinly sliced
- 2 tablespoons crushed peanuts
- cilantro leaves
Instructions
- Combine marinade ingredients in a blender, excluding 1 ½ tablespoons of oil, and blend until smooth.
- Set aside ⅓ cup of marinade for the peanut sauce and pour the rest over the chicken.
- Toss to ensure all chicken pieces are coated and let marinate for at least 4 hours or overnight for best flavor.
- Skewer 5 to 6 chicken cubes onto bamboo skewers until all pieces are used.
- Heat a grill pan to medium-high or use an outdoor grill at medium heat. Add oil to the pan and grill skewers for 4 minutes on each side, continuing until all skewers are cooked.
- Garnish chicken satay skewers with crushed peanuts and cilantro leaves.
Notes
For extra flavor, let the chicken marinate overnight.
Adjust the heat level by modifying the number of Thai chiles used according to your preference.
Serve with a side of rice or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 284 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 12g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg