This Easy Chicken Satay is perfect for grilling parties and gatherings. Be prepared to double the recipe because your guests will definitely come back for more!
1 pound skinless boneless chicken thighs
1 tablespoon Olive Oil, to drizzle on chicken satay before serving vegetable oil, to grease the grill grates/pan
1 tablespoon Olive Oil
2 teaspoons Rice Vinegar
2 stalks of lemongrass, tender white parts only
2 large garlic cloves
2 large shallots
1½-inch fresh ginger root, peeled
2 teaspoons soy sauce
¼ teaspoon ground white pepper
2 teaspoons fish sauce
2 teaspoons curry powder
1 tablespoon brown sugar
No nutrition information available
Cut chicken thighs into 1-inch wide strips, place in a medium bowl, set aside. In a small food processor, combine all of the marinade ingredients and pulse until it becomes a smooth paste. Pour over chicken strips and stir well. Make sure all strips are covered with marinade. Cover and marinate for at least 2 hours, or marinate in refrigerator overnight. Soak 8 bamboo skewers in water for at least 30 minutes before threading the meat. This will prevent the skewers from burning in the grilling process. Preheat grill or stovetop grill pan to high. Grease grill grates/pan with vegetable oil. Thread 2 pieces of chicken strips onto each skewers. Grill for 3 to 4 minutes on each side, depending on the thickness. Place on serving plate to rest. Drizzle 1 tablespoon of Oil right before serving.