Best Martys Thai Chicken Satay Recipes

MARTY'S THAI CHICKEN SATAY

Steps:

• Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
• Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

MARTY'S THAI CHICKEN SATAY

Steps:

• Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
• Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

MARTY'S THAI CHICKEN SATAY

Steps:

• Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
• Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

CHICKEN SATAY WITH PEANUT-CHUTNEY SAUCE

Steps:

• Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
• Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
• Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
• Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.