Thai chicken satay skewers recipe, cooked on the BBQ for maximum flavour.
Recipe by The Moody BBQ, a Hampshire-based BBQ enthusiast. Check out his Thai chicken satay skewers, pad kra pao spring rolls and chicken jungle curry to make the ultimate Thai fakeaway.
Thai Chicken Satay Skewers Recipe
Ingredients
For the sauce
- 1 can of coconut milk
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tsp tomato puree
- 2 tbsp peanut butter
- 1 handful of peanuts, roughly chopped
- 2 tsp tamarind paste
For the marinade
- ½ tsp chilli powder
- 1 stalk of lemon grass, finely grated
- Juice of 1 lime
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp brown sugar
- 2 garlic cloves, crushed
- 2 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 2 tsp tamarind paste
- 500g chicken thighs
Method
- Mix all the ingredients for the marinade in a bowl. Toss the chicken in the marinade and leave it in the fridge for at least an hour.
- Cook the chicken thighs over direct heat to an internal temperature of 74 °C.
- Whilst the chicken is cooking, gently heat all the ingredients for the sauce in a pan and stir until smooth.
- Skewer the chicken and serve with the sauce.
Joe Gregory
#TEAMTEMPERATURE Thai Week Winner - @the_moody_bbq
"My Thermapen is an essential bit of kit that I couldn't cook without at home or overseas. I use it on everything from cooked breakfasts on the hob and roasts in the oven to Low & Slow cooks on the BBQ. It allows me to check my food temperature in a matter of seconds, giving me the confidence that the food I serve to my family and friends is safe and full of flavour. I also love putting it in my pocket and taking it to beach barbecues with the family."
