Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup dry roasted peanuts
- ⅓ cup light brown sugar
- 6 tablespoons soy sauce
- ¼ stalk lemongrass, chopped (about 3 inch piece)
- 3 garlic cloves, chopped
- 2 makrut lime leaves, chopped OR 1 lime, zested and juiced
- 1 tablespoon minced ginger
- 1 tablespoon turmeric
- ¼ teaspoon curry powder
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- ⅓ cup reserved marinade
- ¼ cup dry roasted peanuts
- 3 tablespoons vegetable oil
- 1 ½ tablespoons soy sauce
- 1 lime, zested and juiced
- 1 to 3 Thai chiles, seeded depending on desired heat
- 1 garlic clove, chopped
- 1 green onion, thinly sliced
- 2 tablespoons crushed peanuts
- cilantro leaves
Instructions
- Blend all marinade ingredients in a blender, excluding 1 1/2 tablespoons of oil, until smooth.
- Set aside ⅓ cup of marinade for the peanut sauce. Pour the remaining marinade over the chicken and mix well to coat.
- Allow the chicken to marinate for at least 4 hours, ideally overnight.
- Skewer 5 to 6 pieces of chicken onto each bamboo skewer until all chicken is used.
- Heat a grill pan over medium-high heat or prepare an outdoor grill on medium. Add oil to the pan and grill the skewers for 4 minutes on each side until cooked through. Repeat the grilling process until all skewers are done.
- Serve the chicken satay topped with crushed peanuts and cilantro.
Notes
For optimal flavor, marinate the chicken overnight.
Adjust the number of Thai chiles based on your preference for heat.
You can serve this with extra peanut sauce as a dip.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.