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In a small dish, combine the marinade ingredients and whisk to combine thoroughly. Set aside.
Use a meat pounder or rolling pin to flatten any thick parts of the chicken so the meat is close to the same thickness.
Cut the chicken into 2-inch strips, add them to a shallow dish and pour the marinade over them, turning to coat both sides with the marinade. Cover the dish with plastic wrap and refrigerate for 4-5 hours, overnight if possible.
Make our spicy peanut sauce recipe (or use a storebought sauce)
When ready to cook the chicken satay:
Soak the wooden skewers in cold water for 30 minutes to keep them from burning during the grilling process.
Lift a chicken strip out of the marinade, allowing the marinade to drip off, thread the meat onto the wooden skewer, adding several strips. Place the completed skewer on a separate plate. Repeat with each wooden skewer dividing the chicken evenly between the skewers.
Prepare your grill with enough coals to maintain a medium-heat. When the coals are ready, baste the chicken lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the chicken is again lightly charred and opaque throughout.
Serve hot or room temperature, garnished with lime wedges, fresh basil, Thai peanut sauce and hot jasmine rice