Easy Thai Chicken Satay Marinade and

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 tsp Coriander, ground
  • 1/4 cup Coriander/cilantro, Fresh
  • 1 tsp Galangal or ginger
  • 4 cloves Garlic
  • 2 tbsp Lemongrass, fresh
  • 1 Red chili, Fresh

• Condiments

  • 4 tbsp Fish sauce
  • 2 tbsp Liquid honey

• Baking & Spices

  • 1/2 tsp Turmeric
  • 1/4 tsp White pepper
  • 3 tsp White sugar

• Oils & Vinegars

  • 1/2 tbsp Rice vinegar
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • 1 package Wooden sticks for skewering

Found on thaifood.about.com

Description

Ingredients

• 1 lb.(.46 kg) boneless, skinless chicken thighs cut into bite-size pieces or strips (breast meat can also be used)
• Optional: 1 small red bell pepper, cut into small squares
• 1 package wooden sticks for skewering
• Marinade:
• 2 Tbsp. minced fresh lemongrass , OR bottled/frozen lemongrass
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/4 tsp. white pepper (available in most supermarkets)
• 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
• 4 Tbsp. fish sauce
• 1/4 cup chopped fresh coriander/cilantro
• 4-5 cloves garlic
• 1 tsp. grated galangal OR ginger
• 3 tsp. white sugar*
• 1/2 Tbsp. rice vinegar (or other vinegar)
• 2 Tbsp. liquid honey
• 2 Tbsp. vegetable oil

Directions

• Preparation Place all 'marinade' ingredients in a food processor or chopper, OR finely mince everything by hand, stirring well to combine. Note: this marinade-paste needs to taste salty-sweet at this point followed by sweet. It may taste a tad too salty at this point, but remember it will be distributed over the chicken. More sugar can be added if not sweet enough, or more chili for more bite (note that chili flakes release their heat during cooking). Pour marinade over prepared chicken and red pepper (if using) and stir well. Set in the refrigerator to marinate 30 minutes (or up to 24 hours, covered). While chicken is marinating, place 10 to 15 satay sticks in your sink and cover with water (prevents burning).Skewer the marinated chicken onto wooden satay sticks, or use stainless steel kind if you have them. If serving the satay as in the photo, slide red pepper piece on first followed by the chicken. Place meat at ends of the stick, and not too much per stick (see photo). Keep as much marinade on the meat as you can, and save any that remains. To Cook Satay in Oven: Place prepared satay on a foil or parchment-paper lined cookie sheet (foil can be turned up at the edges to prevent spilling), and set oven to BROIL. Place satay on second-to-highest rung in your oven and allow to broil 5 minutes before turning. After turning the first time, baste with leftover marinade. Continue turning every 4-5 minutes until satays are nicely browned and charred at edges, and meat is well cooked (opaque). Red pepper will be slightly browned or charred at edges too. To Grill: Simply place satays on a hot grill. Baste with leftover marinade after turning them for the first time. Cook until meat is nicely browned with charred edges, and is opaque inside (about 15 minutes).Serve with my Easy Satay Peanut Sauce for dipping. If making this satay for a party, get ready some shot glasses (or other small glasses). Place some peanut sauce (does not need to be heated) in the bottom of each glass and pop in a satay stick. Garnish with fresh coriander, then watch how fast these beauties disappear! ENJOY!*Palm sugar or brown sugar can be used if you don't mind the meat having a darker color (increase the amount, in this case, to 1 Tbsp.)