This Thai Chicken Satay tastes just delicious. The skewered of marinated chicken, grilled over fire, is mouthwatering, especially when paired with a savory and spicy homemade peanut sauce. The combination is just brilliant.
What makes this recipe particularly delicious is the use of whole dried spices for the marinade. Dry-roasted and ground in a mortar and pestle or a coffee grinder, the flavor is fresher and bolder than store-bought pre-ground spices.
The Labor Day long weekend is coming. It may be the last chance for a BBQ party this year before the cold air hits in. If you plan on grilling, this is a must-try recipe. It is a crowd pleaser for all ages.
(Here is the Peanut Sauce recipe )
Thai Chicken Satay
1.5 lb. boneless chicken legs or chicken breast
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut
Slice chicken into long thin slices, approximately 1/4" thick and 2" in length. Pat dry with paper towels.
Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often. Then grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).
Combine all the spices (ground the coriander seeds, whole cumin seeds, & ground turmeric) with the shallot, lemon grass, galangal and garlic together in a bowl.
Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.
Skewer 2 to 3 pieces of chicken onto each stick.
Grill over a hot fire until cooked through. Baste with cooking oil after turning.
Serve with peanut sauce .
Strongly recommend using chicken leg/chicken thigh meat. They are tender, juicy, and moist, much better than chicken breast.
This marinade can be used for shrimp or tofu (firm) too. Shrimp takes the shortest marinating time while tofu needs longer time to absord the flavor of the marinade.
I marinated some tofu and shrimps with the same marinade. They tasted great too!
Recipe slighted adapted from Chicken Satay Recipe (Satay Gai)