Marty's Thai Chicken Satay35 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr 30 min
“This is my own take on the classic Thai chicken satay! It's yum!” - by ThaiChefMarty
Original recipe yields 8 servings
- Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
- Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
Amount Per Serving (8 total)
- 310 cal
- 20.6 g
- 7.5 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"I made this for a large group of people and everyone loved it! It was so yummy! I made a few changes to adapt to what i had, or could find at the local grocer, i could only find tamarind chutney, so..." See more i used that, i couldnt find muscavado sugar, so i used brown sugar, i used natural peanut butter, and added a bit of yellow curry powder to the sauce. It was too cold outside and my bbq was tempermental so i baked in a 375 oven until they looked done. SO MOIST. huge success and i would definitely make again!"
"this was exceptionally good and very well received. the marinade never thickened and i worried about that a bit, but it still tasted great. the satay sauce tasted like something i'd get in a restaur..." See moreant. i'd definitely make this again."
Grandma's Chicken Chardon
Baked Lemon Chicken with Mushroom Sauce
Just swipe to see more like this.