Thai chicken satay
“Tender Thai chicken satay skewers served with a rich homemade peanut sauce made from coconut cream, red curry paste, tamarind, and roasted peanuts.”
Servings: 4 people
Calories: 150kcal
Equipment
- 1 medium size bowl
Ingredients
- 10 Chicken tenderloins strip fillets or cut a breast into strips
- 100 ml water
- 1 tsp ground turmeric
- 1 tbsp fish sauce
- 1 tsp sugar
Instructions
- Make the Marinade. In a large mixing bowl, combine fish sauce, sugar, ground turmeric and water. Whisk until smooth.
- Add the Chicken. Place chicken pieces (breast tenderloins or strips) into the bowl. Turn to coat each piece evenly in the marinade.
- Marinate the Chicken, Cover and refrigerate for at least 30 minutes, or up to 3 hours for a deeper flavour. This gives the chicken time to absorb the spices and stay juicy during cooking.
- Skewers or No Skewers. If using bamboo skewers, soak them in water for 20–30 minutes first to prevent burning on the grill. If using chicken breast tenderloins or strips, you can skip the skewers altogether — they’ll cook more evenly when laid directly on the grill or pan.
- Cook as Directed. When ready, remove the chicken from the fridge and cook on a BBQ, grill or over coals.
Notes
- Marinating Time: Marinate for at least 30 minutes for quick flavor or up to 3 hours for deeper penetration and juicier chicken.
- Type of Chicken: Breast tenderloins or strips work beautifully and can be cooked without skewers; thighs offer a juicier, richer option but may take slightly longer to cook.
- Skewer Prep: If using bamboo skewers, soak them in water for at least 20–30 minutes to prevent burning on the grill.
Nutrition
Calories: 150kcal | Carbohydrates: 1g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 500mg | Potassium: 488mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg