Here are the Ingredients for the best Thai Chicken Satay recipe I know:
6-8 boneless skinless chicken breasts
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon turmeric for color
¾ teaspoon lemon juice, (bottled is ok)
1 ½ tablespoon salt
3 tablespoons sugar
1 14 ounce can coconut milk
6-7 cloves fresh garlic, chopped fine
2 tablespoons vegetable oil
Bamboo skewers, soaked in a pan of water
BBQ grill for cooking!
You can omit the coriander, cumin and black pepper and get good results. The main thing
is to use quality coconut milk (I like Chef’s Choice and Mae Ploy brands) and the fresh garlic
instead of powdered.
Combine all the ingredients except for the chicken and mix well. Cut the chicken in strips
the long way so that they will fit nicely onto the skewers. I make my strips between ½ and ¾
inches thick or so.
Add the chicken, stir, and marinate in a big bowl either for a couple of hours or overnight if
you want. Stir the chicken a couple of times during the marinating to evenly coat the chicken.
Soak the bamboo skewers in a pan of water for an hour or so, just before cooking. This keeps
the skewers from burning on the grill. I like the bamboo because metal skewers are too hot to
handle when the dish is ready to serve.
When ready to cook, thread the chicken onto the skewers. These will cook through in
about 6-7 minutes on a hot BBQ grill, turning just once. No basting needed. Overcooked
chicken is no treat, and undercooking is not safe, so you have to experiment with the right
cooking time on your own grill to get it just right.
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