These Thai chicken skewers are better than takeaway or restaurant style chicken satay. They take less than 15 minutes to make and use ingredients you probably already have in the pantry. Here's a video showing just how simple, easy and effortless it can be to make these Thai style chicken skewers at home. You can serve these over rice or a bowl of noodle. Use leftovers in a wrap with your favorite salad.
Marinate - Pour half the marinade into the chicken and save the remaining for the curry sauce. Leave the chicken to marinate for an hour on the counter or for up to 8 hours in the fridge. Pro tip - Do not use a metal bowl to marinate as the acid in the marinade can react with the metal.
Sauce - Add the remaining marinade into a saucepan or frying pan over medium heat. Add the coconut milk and chicken stock. Simmer for 2 to 3 minutes until thick. Sprinkle with parsley and pour into a sauce boat.
½ cup Chicken stock or water, 2 tablespoon Parsley, ½ cup Coconut milk
Skewer - Thread the chicken on the skewers. Make sure not to overcrowd them. Pro tip - You can also thread the chicken on the skewers and leave them in the fridge until ready to grill/
Grill - Heat a grill pan on medium-high heat. Place a few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil. Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
Cook - Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides.
Thaw the chicken well before cooking. The cold chicken cooks unevenly.
I'm using chicken thighs pieces, but you can also use chicken cut into strips. And, you can also use tender cuts of beef, turkey, or pork.
Cut the chicken into bite-size pieces but not too small as they will shrink further.
If possible marinate the chicken for a few hours so they absorb more flavor
The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
Cook the chicken closer to cooking the time to prevent it from drying out
Don't crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
If you don't have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of the cooking. You can also toss in some boiled noodles.
Any leftovers will keep in the fridge for 3 to 4 days.
The chicken freezes well for up to a month too.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you