Thai Food Made Easy | CHICKEN SATAY
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Chicken Satay

Chicken Satay

Serve: 2-4

Ingredients for marinating chicken:

600 gram                      Chicken thigh-skinned and debones

160 ml                          Thai coconut milk

2 tablespoon                  Fish sauce

1 tablespoon                  Ground cumin

1 tablespoon                  Ground turmeric

1/2 tablespoon               Ground cinnamon

1/4 tablespoon               Garlic granules

1 teaspoon                     Oil


– Slice the chicken into long chunky strips, put then into the large mixing bowl with cumin, turmeric, cinnamon, garlic granules, sugar, fish sauce and coconut milk.

-Mix all the ingredients well together and leave it in the fridge overnight or at least 4 hours.

– Soak the bamboo skewers in water, then put the chicken through the skewer. Drizzle the oil on the chicken.

– Put chicken skewers under the grill or on the barbecue until cooked. Mine took approx 5-6 minutes on each side.


-Click here if you would like to give Thai Satay Sauce ago. It is much easier than you think, I can also cook once and keep it in the pasteurise jar for two weeks. This is a vegan satay sauce recipe, so you can also grill some mushroom or vegetable for your Vegan friend/s.

-Thai also serve satay dishes with Cucumber and carrot relish called “Ar-Jard”

Chicken Satay

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