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brochettes de poulet satay sur ardoise à côté de leur sauce à tremper aux cacahuètes

Thai Chicken Satay Skewers

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4.90/5 (47)
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating time: 12 hours
Total Time: 20 minutes
Course: Main course
Cuisine: Thai
Servings: 15 skewers
Calories: 69kcal
Author: Marc Winer

Equipment

Ingredients

  • 400 grams chicken breast cut into thin cutlets

Marinade

  • 1 tablespoon yellow curry paste or yellow curry powder
  • 1 teaspoon ground turmeric
  • 0.5 tablespoon white sugar
  • 0.5 tablespoon fish sauce
  • 100 milliliters full-fat coconut milk
  • 60 milliliters water
  • 0.5 teaspoon salt
  • 1 stalk lemongrass

Satay Sauce

  • 50 grams roasted peanuts
  • 50 grams shallots
  • 0.5 head of garlic
  • 2.5 tablespoons oil neutral
  • 5 grams massaman curry paste
  • 0.5 tablespoon light soy sauce
  • 150 milliliters coconut milk
  • 12 milliliters tamarind sauce
  • 35 grams palm sugar or brown sugar
  • 0.25 tablespoon salt
  • 1 tablespoon peanut butter

Procédé

Marinade

  • In 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 it
  • Submerge 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 meat

Prepare the skewers

  • 30 minutes before you are ready to grill, submerge your bamboo skewers in water. This is crucial to prevent them from burning on the grill.
    brochettes dans verre d'eau
  • Once the chicken has marinated and the skewers have soaked, thread the chicken onto the skewers.
    poulet enfilé sur des brochettes de bambou

Grill the chicken

  • Heat the grill or griddle over medium-high heat. It should be hot enough to sear the chicken without burning it.
    brochettes de poulet satay cuisant sur le grill
  • 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°C, and the juices run clear.

Thai satay sauce

  • Roast the peanuts and lightly crush them with a mortar and pestle.
    cacahuètes pilées
  • 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.
    sauce salé dans poêle
  • Add the massaman curry paste and cook for about 2 minutes.
    curry massaman dans wok
  • 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.
    sauce saté dans wok
  • Add the crushed peanuts and continue cooking for a minute or two before removing from the heat.
    cacahuètes dans sauce salé

Notes

Yes, 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.

Nutrition

Calories: 69kcal | Féculents: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Graisses trans: 0.004g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
Did you make this recipe?Tag @marcwiner on Instagram!