Ingredients

• 6 -skinless boneless chicken thighs, cut into 1-inch-wide strips
• 1 packet- wooden skewers
• For the marinade:
• 1/4 cup - fresh lemongrass, minced
• 1 - small onion, chopped
• 2- cloves garlic
• 1 inch piece ginger (or galangal) - peeled and sliced
• 1/2 tsp - turmeric
• 1 tbsp - coriander powder
• 2 tsp - jeera/ cumin
• 3 tbsp - dark low-sodium soy sauce
• 4 tbsp - fish sauce or oyster sauce
• 5 tbsp - brown sugar
• 1 tbsp - fresh lime juice

How to Make Chicken Satay

• Soak the wooden skewers in water to prevent them from burning while (No Suggestions) or broiling.
• Grind all the marinade items with a little water to a paste.
• Adjust the salt, sugar, soy sauce and fish/oyster sauce to your taste.
• Mix the paste into the chicken and marinate for 45 mins. (Can stay marinated for up to 24 hours)
• Skewer the meat, a strip or 2 on each stick, leaving enough space at the end to flip-over.
• Grill on a bib or broil in your oven for 10-20 minutes (5-10 minutes each side) depending on how thick your strips are.
• Serve with Thai sweet-chilli or some Thai peanut sauce.