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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.
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