Chicken Satay

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

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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.