Spicy Thai Satay Chicken Skewers with Homemade Satay Sauce
Spicy and sweet chicken skewers served with a super easy Thai peanut satay sauce perfect for dipping!
Equipment
- Skewers
- Oven or grill
- Bowl or baggie for marinade
- Chopping board
- Sharp knife
- Small saucepan
- Oven tray
Ingredients
Chicken Marinade
- 4-6 skinless boneless chicken thighs
- 1 tbsp light soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tsp black pepper
- ½ tsp turmeric
- pinch of thyme
Satay Sauce
- 1 cup coconut milk half a tin
- 1 tbsp thai red curry paste
- 2 tbsp sesame oil
- 2-4 drops fish sauce
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 tbsp smooth peanut butter heaped tablespoons!
- 1 garlic clove minced
- ½ an onion diced
Instructions
The Satay Chicken
- Wash and chop your chicken thighs into medium sized chunks. In a bowl or baggie add all of the marinade ingredients, mix well and leave to marinate overnight or for at least 1 hour.
- Once ready thread the chicken onto the skewers. Place the skewers onto a grated grill tray and grill the chicken in a pre heated oven on fan setting at 180°C for 15 minutes.
- After 7 minutes turn the skewers over to allow the other side to brown.
- After 15 minutes turn the oven to the grill setting at 200°C and grill for 5 minutes. Your chicken is ready!
Satay Sauce
- Finely dice the onion and mince the garlic. Heat the sesame oil in the pan then add the chopped onion and garlic and fry until soft - about 2-3 minutes. before adding the Thai paste. Stir together then add the rest of the condiments.
- Add the thai paste and cook for 2-3 minutes before adding the rest of the condiments. Turn your heat to medium and keep stirring.
- Next add the coconut milk and stir well before adding the peanut butter. Stir constantly until bubbling occurs and the oil has separated from the sauce.