Lemongrass Chicken Satay

4.95 from 38 votes

Lemongrass chicken satay has all the complex flavors of Thailand, sweet, sour salty and spicy. Grilled over hot coals or stove-top grill pan and served with a spicy peanut sauce. This recipe can be a meal in itself with a side of rice and a small salad or served in smaller portions as an appetizer.

Prep Time1

Cook Time10

Total Time1 10

Course: Appetizers

Cuisine: Asian

Keyword: chicken kabobs, chicken skewers, lemongrass chicken satay

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Marinade:

1 stalk lemongrass white part only, peeled and chopped finely
2 tablespoons minced fresh ginger root
4-5 cloves garlic minced
3 tablespoons honey
1 tablespoon tahini paste
2 tablespoon hoisin sauce
1 tablespoon fish sauce
1/2 teaspoon ground Chinese five-spice
pinch cayenne red pepper
1/4 cup fresh squeezed lime juice about 2 limes

For the chicken Skewers

4 boneless skinless chicken thighs
8 wooden skewers
Vegetable oil for basting during grilling
Fresh Limes and Thai basil for garnish

For Peanut Sauce

Our spicy peanut sauce recipe

Instructions

For the Marinade with Chicken:

In a small dish, combine the marinade ingredients and whisk to combine thoroughly. Set aside.

For the Chicken:

Use a meat pounder or rolling pin to flatten any thick parts of the chicken so the meat is close to the same thickness.
Cut the chicken into 2-inch strips, add them to a shallow dish and pour the marinade over them, turning to coat both sides with the marinade. Cover the dish with plastic wrap and refrigerate for 4-5 hours, overnight if possible.

For the Thai Peanut Sauce:

Make our spicy peanut sauce recipe (or use a storebought sauce)

When ready to cook the chicken satay:

Soak the wooden skewers in cold water for 30 minutes to keep them from burning during the grilling process.

To Cook the Chicken Satay:

Lift a chicken strip out of the marinade, allowing the marinade to drip off, thread the meat onto the wooden skewer, adding several strips. Place the completed skewer on a separate plate. Repeat with each wooden skewer dividing the chicken evenly between the skewers.
Prepare your grill with enough coals to maintain a medium-heat. When the coals are ready, baste the chicken lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the chicken is again lightly charred and opaque throughout.
Serve hot or room temperature, garnished with lime wedges, fresh basil, Thai peanut sauce and hot jasmine rice

Notes

Pork or beef can be substituted for the chicken.
Soaking the wooden skewers will keep them from catching fire during the grilling.
There will be more than enough peanut sauce. Place any remaining sauce in a covered container and refrigerate. It will keep for 5-7 days.
The peanut sauce is not calculated in the nutrition information.

Nutrition