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: Makes 20 skewers
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
- 1 1/2 lb (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
- 1/4" (6 mm) piece of fresh galangal
- 1 clove garlic, peeled and smashed
- 1/2 tsp (2.5 ml) sea salt
- 2 tsp (10 ml) sugar
- 20 bamboo skewers
- 2 Tbsp (30 ml) cooking oil, canola or peanut
Directions
- With a sharp knife, slice chicken into long, thin slices, approximately 1/4 inch (6 mm) thick and 2 inches (5 cm) long. Pat dry with paper towels.
- In a wok over medium heat, toast coriander seeds for 1–2 minutes, stirring often, until lightly golden.
- Grind coriander seeds using a mortar and pestle or an electric coffee grinder that is reserved for spice grinding.
- In a medium bowl, combine all spices with shallot, lemon grass, galangal, and garlic.
- Add chicken pieces to marinade and mix well to cover meat. Allow to marinate for at least an hour or overnight.
- Prior to cooking, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.
- Put 2 to 3 pieces of chicken onto each skewer. Grill over a hot fire until cooked through. Baste with cooking oil after turning.
- Serve hot with peanut sauce.
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