{"id":174103,"title":"Thai Chicken Satay Skewers","modified":"2026-09-19T07:46:59+02:00","plain":"Delicious traditional chicken skewers with peanut sauce, perfect for appetizers or summer barbecues\n\n\n\nThai chicken satay skewers are an iconic culinary specialty of Thailand, famous for their flavorful marinade. \n\n\n\nThe secret to their deliciousness lies in that marinade: a carefully balanced blend of coconut milk, yellow curry paste, turmeric, lemongrass and galangal, which makes the chicken exceptionally tender and flavorful. \n\n\n\nCooked on the grill, these skewers are then often served with a sweet and spicy peanut sauce, offering a rich, layered flavor experience. To refresh the palate, they are usually accompanied by finely sliced cucumber and onion.\n\n\n\nServe these skewers alongside another Thai classic: crying tiger beef\n\n\n\nThe origins of chicken satay skewers \n\n\n\nAs for their origins, chicken satay skewers are the subject of many stories. Firmly rooted in Thai tradition, they trace their roots to the influence of Muslim traders from Indonesia, blending with local flavors to create a unique recipe. \n\n\n\nOver time, this fusion of flavors has made satay a true institution in Thailand, enjoyed by locals and visitors from around the world alike. \n\n\n\nMake some Moo Ping too, they are my favorite Thai skewers\n\n\n\nSimple in concept but complex in flavor, satay is now synonymous with togetherness and sharing, enjoyed at everyday meals as well as major celebrations.\n\n\n\nThe importance of the marinade\n\n\n\nYes, I know, 12 hours of marinating can sound like a deal-breaker. And yes, you can cut that down to a few hours, or even 10 minutes… But honestly, the thinly sliced chicken pieces absorb the flavors so well that it would be a crime not to plan a little ahead. \n\n\n\n\n\n\n\nDo as you please, it will still taste good, especially since most of the flavor comes from the satay dipping sauce, BUT STILL, you will be missing out on something, take it from someone who loves good food.\n\n\n\n\n\n\tThai Chicken Satay Skewers\n\t\t\n\t\t\t\n\t\n\t\tBrochettes en bambou\t\n\t\n\t\t400 grams chicken breast (cut into thin cutlets)Marinade1 tablespoon yellow curry paste (or yellow curry powder)1 teaspoon ground turmeric0.5 tablespoon white sugar0.5 tablespoon fish sauce100 milliliters full-fat coconut milk60 milliliters water0.5 teaspoon salt1 stalk lemongrassSatay Sauce50 grams roasted peanuts50 grams shallots0.5 head of garlic2.5 tablespoons oil (neutral)5 grams massaman curry paste0.5 tablespoon light soy sauce150 milliliters coconut milk12 milliliters tamarind sauce35 grams palm sugar (or brown sugar)0.25 tablespoon salt1 tablespoon peanut butter\t\n\t\n\t\tMarinadeIn a large bowl, mix the marinade ingredients. If using the lemongrass stalk without removing the outer layers, process it in a blender. Otherwise, finely chop itSubmerge the chicken cutlets, making sure each piece is well coated. Let the chicken marinate for at least 12 hours in the refrigerator to allow the flavors to fully penetrate the meatPrepare the skewers30 minutes before you are ready to grill, submerge your bamboo skewers in water. This is crucial to prevent them from burning on the grill.Once the chicken has marinated and the skewers have soaked, thread the chicken onto the skewers.Grill the chickenHeat the grill or griddle over medium-high heat. It should be hot enough to sear the chicken without burning it.Place the skewers on the grill and cook for about 2 to 3 minutes on each side, turning regularly. The chicken is ready when it is firm to the touch, reaches an internal temperature of 74\u00b0C, and the juices run clear.Thai satay sauceRoast the peanuts and lightly crush them with a mortar and pestle.Process the garlic and shallots in a blender.Place a saucepan over medium heat and add the oil. Add the blended garlic and shallots and cook until fragrant.Add the massaman curry paste and cook for about 2 minutes.Stir in the coconut milk, peanut butter, soy sauce, tamarind sauce, palm sugar, and salt. Cook until the palm sugar has dissolved and the mixture returns to a boil.Add the crushed peanuts and continue cooking for a minute or two before removing from the heat.\t\n\t\n\t\tYes, I know, 12:00 of marinating time might sound like a deal-breaker. And yes, you can cut that down to a few hours, or even 10 minutes... But honestly, the thinly sliced chicken pieces absorb the flavors so well that it would be a crime not to plan a little ahead.\n\t\n\t\n\t\tPlato principaltailandesa\t\n\n\n\n\n\nThis recipe was contributed by Praew, from the English-language blog Hungry In Thailand. Stay tuned, because she specializes in \u201cAuthentic and easy Thai Recipes\u201d and will be contributing more traditional Thai recipes soon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/174103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=174103"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/174103\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/12248"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=174103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=174103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=174103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}