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Authentic Thai Chicken Satay Skewers

Authentic Thai Chicken Satay Skewers, fall in love with the exotic, taste


  • 8 boneless chicken thighs – cut into small pieces
  • Lemongrass – fresh or frozen
  • 2 shallots – or 1/4 onion
  • 1 tsp Greenfields cayenne pepper
  • 1 piece root ginger
  • ½ tsp Greenfields turmeric
  • 2 tbsp ground coriander
  • 2 tsp Greenfields cumin
  • 3 tbsp dark soy sauce
  • 3 tbsp fish sauce
  • 6 tbsp brown sugar
  • 2 tbsp vegetable oil
  • peanut dipping sauce
  • sticky thai rice – cook to instructions
  • 1 cucumber
  • 1-2 limes cut in half


  1. Marinade
    Make the marinade by placing the lemongrass, shallots, garlic, chillies, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper.
  2. Taste-test the marinade. You should taste sweet, spicy, and salty. In order for the satay to taste its best, the strongest flavours should be sweet and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You also can add more chillies if you want it spicier.
  3. The chicken skewers
    Cut chicken into small pieces or strips—thinner is better.
  4. Place in a bowl and pour the marinade over. Stir well to combine. Allow at least 2 hours for marinating, or longer (up to 24 hours).
  5. When ready to cook, thread meat onto the skewers. Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a ‘handle’ to easily turn the satay.
  6. Grill the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.
  7. Serve with sticky thai rice, peanut dip, sliced cucumber and lime wedges, squeeze a little lime juice onto the skewers for extra zing