Grilled Thai Chicken Satay Skewers
Make this delcious and popular street food at the comfort of your own home! It's savory, tanging, and a definite crowd pleaser!
Nutrition Facts
Ingredients
Instructions
In a blender, combine marinade ingredients except for the chicken and lemongrass. We want to easily remove the lemongrass later and it’ll be much more challenging if it’s blended.
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Continue Reading at Mikhaeats →Chef's Notes
Bamboo Skewers: If you’re planning to cook the chicken on the grill, soak the skewers in cold water for at least 2 hours. This prevents them from burning or catching fire with grilling.
Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, peel off the tough outer layers to reveal the softer white bottom part – about the bottom third of the stalk. Cut the white part of the stalk then use the back of the knife to break it up into large chunks. You don’t want them too small, otherwise, it’ll be tough to remove them from the marinade later.
Galangal: Galangal adds a distinct earthy flavor to the marinade that makes a world of difference! I HIGHLY recommend making the effort to find it at your local Asian market.
Fish Sauce: Fish sauce adds a depth of flavor along with its saltiness. It may smell pungent for first-time users, but don’t let that scare you away! It blends beautifully with the rest of the ingredients.
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