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Cut the chicken into small cubes, around 1/2 inches thick and 3-4 inches long. Mix all the ingredients, add the chicken and let it sit and marinate for 1-12 hours.
Soak the bamboo sticks in water for at least 30 minutes before using them to help prevent burning on the grill.
Thread the meat on the skewers, and save the marinating sauce from brushing on when flipping the meat on the grill.
Have a grilling set ready on the side. These are must-haves to help with the ease of grilling; tong, grilling brush, a small bowl of oil, paper towels, and a plate for the finished skewers.
Lightly brush some cooking oil on the meat before placing it on the grill to help prevent the meat from burning and sticking to the grates.
Cook the meat for 3-4 minutes on each side or until the chicken is done. Brush on the marinating sauce before flipping over for extra seasoning. Be careful not to cook too long, or the meat will burn and dry. Serve warm with Thai cucumber salad for satay and the 5-minute authentic Thai satay sauce. Enjoy!