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Thai Chicken Satay Recipe

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This recipe for Thai Chicken Satay, by , is from Dinner's Ready Enjoying Life One Meal at a Time!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cora Moncada

Category:
Category:

Ingredients:  
Ingredients:  
8-12 skinless chicken thighs, cut into thin strips
1 package wooden skewers SATAY
SATAY MARINADE
1/4 cup minced lemongrass , fresh or frozen
2 shallots OR 1 small onion, sliced
3 cloves garlic; minced
1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
1 thumb-size piece galangal OR ginger, thinly sliced
1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce
4 Tbsp. fish sauce
5-6 Tbsp. brown sugar
2 Tbsp. vegetable oi

Directions:
Directions:
If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).

Cut chicken into thin strips and place in a bowl.

Place marinade ingredients in a food processor and process well.
Taste the marinade – you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

When ready to cook: Thread meat onto the skewers, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.

Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl (remember there was raw chicken in the marinade so you don't want to baste all the way through the cooking process)

OR you can broil in the oven on a broiling pan or baking sheet with the oven set to “broil” Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

 

 

 

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