Thailand Satay Gai (Chicken Satay)
Satay gai, more popularly known as chicken satay, is a common Thai appetizer of marinated chicken skewers traditionally grilled over an open fire and served with peanut sauce. The simple dish is enhanced by a marinade of coriander, cumin, turmeric, lemongrass, galangal, and garlic that takes a plain chicken breast from boring to mouth-watering.
Recipe Servings: 20
Prep Time
45 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
25 minutes
Total Time
9 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (680 g) boneless chicken breast
- 1 tsp (5 ml) whole coriander seeds
- 1 tsp (5 ml) whole cumin seeds
- 1 tsp (5 ml) ground turmeric
- 3–4 shallots, peeled and sliced thin crosswise
- 1 stalk fresh lemongrass, sliced thin crosswise
- ¼-inch (6-mm) piece of fresh galangal
- 1 garlic clove, peeled and smashed
- ½ tsp (2.5 ml) sea salt
- 2 tsp (10 ml) sugar
- 20 bamboo skewers
- 2 Tbsp (30 ml) canola or peanut oil
- Peanut sauce, as needed for serving
Directions
- Slice chicken into long, thin slices, approximately ¼-inch (6-mm) thick and 2 in (5 cm) long using a sharp knife.
- Pat chicken dry with paper towel.
- Place a wok or skillet over medium heat.
- Add coriander seeds to the hot pan and toast for 1–2 minutes, stirring often, until lightly golden.
- Grind coriander seeds using a mortar and pestle.
- Combine ground coriander seeds, cumin seeds, turmeric, shallots, lemon grass, galangal, and garlic in a medium bowl.
- Add chicken pieces to marinade, mixing well to coat meat.
- Let marinate for at least 60 minutes or overnight.
- Soak bamboo skewers in water for at least 10 minutes to prevent them from burning.
- Put two or three pieces of chicken onto each skewer.
- Grill skewers over a hot fire or charcoal until cooked through, basting meat with cooking oil after turning.
- Serve hot with peanut sauce.
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