Marty’s Thai Chicken Satay


September 24, 2016

Marty’s Thai Chicken Satay 5 0 5 0

"This is my own take on the classic Thai chicken satay! It's yum!"

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

  • Yields: 8


2 tablespoons vegetable oil

2 tablespoons soy sauce

2 teaspoons tamarind paste

1 stalk lemon grass, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon lime juice

1 teaspoon muscovado sugar

1/2 teaspoon chili powder

2 pounds skinless, boneless chicken breast, cut into strips

20 wooden skewers, soaked in water for 30 minutes

2 tablespoons crunchy peanut butter

2 tablespoons chopped peanuts

1 (14 ounce) can coconut milk

2 teaspoons red Thai curry paste

1 tablespoon fish sauce

1 teaspoon tomato paste

1 tablespoon brown sugar


1Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.

2Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.

4Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.