Thai Style Chicken Satay

Satay is one of the most popular street food in Asia, is a dish of seasoned, skewered and grilled meat, served with a sauce, from beef satay to chicken satay and an entire range of seafood satay, is being served at these hawker centers. I love satay because one need not to sit at one particular place and enjoy it, with satay skewer in one hand you can sneak peak into other stalls and take a look around the entire market.


500g boneless chicken pieces

For Marinade:
¾ Tsp Red Chilli Powder
2 Tsp Light Brown Sugar
2 Tsp Canola Oil
3 – 4 Tbsp Coconut Milk
1 Tsp Light Soya Sauce
1 ½ Tsp Each Cumin Powder and Coriander Powder
2 Tsp Cornflour
8 – 10 cloves of garlic, roughly smashed up
Thumb size piece of ginger, grated
Juice of half lemon
Salt, as per taste

For Serving:
Peanut Sauce
Sliced Onion
Juice of half lemon


Clean, wash and dry the chicken pieces.
Mix all the ingredients for marinade in a bowl, add chicken pieces to the marinade and mix nicely using your fingers.
Cover with a cling film and keep in the fridge at least for 2 hours or overnight.
While chicken is being marinated soak bamboo skewers in water for 30 minutes to prevent from burning while grilling.
Pat dry the skewers and grease nicely with oil.
Thread marinated chicken pieces into oiled skewers and make sure not to leave any space between each piece while threading.
Grill in the oven for about 15 – 20 minutes or until the chicken pieces are cooked and golden on top, turning skewers once in between and basting with the leftover marinade.
Instead of grilling it can be cooked in the barbecue also.
To serve, squeeze lemon juice on top and sprinkle sliced onion and enjoy with Peanut Sauce.

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