Lemongrass Chicken Satay Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1/2-inch to 3/4-inch thick strips about 3-4 inches long so they will fit on skewers easily and cook quickly.

Make marinade

In a medium bowl combine minced lemongrass, minced garlic, grated ginger, light soy sauce, fish sauce, coconut milk, brown sugar, vegetable oil, turmeric powder, white pepper and lime juice. Stir until sugar dissolves and mixture is uniform.

Marinate chicken

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 2–4 hours (up to overnight) to allow flavors to penetrate.

Assemble skewers

When ready to cook, thread 3–4 strips of marinated chicken onto each soaked bamboo skewer, leaving a small gap between pieces so heat circulates and they cook evenly. Discard excess marinade or reserve a small amount to brush while grilling (boil reserved marinade for 3 minutes before using).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grates or pan lightly with vegetable oil to prevent sticking.

Brush the chicken skewers lightly with the 1 teaspoon vegetable oil from the garnish section to help charring. Place skewers on the hot grill and cook 3–4 minutes per side, turning once or twice, until chicken is nicely charred at edges and reaches an internal temperature of 165°F (74°C). Total cook time will be about 8–10 minutes depending on thickness.

If using reserved marinade for basting, ensure it was boiled for 3 minutes and cooled before brushing during the last 2 minutes of cooking.

Remove skewers from grill and let rest 3 minutes before serving to allow juices to redistribute.

While the chicken marinates or cooks, make the peanut sauce: in a small bowl whisk together peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, lime juice and crushed red pepper flakes (if using).

Add water a tablespoon at a time to reach a smooth, dippable consistency (about 1–2 tablespoons). Taste and adjust balance — add more lime for acidity, sugar for sweetness, or soy/fish sauce for saltiness.

Toss the mixed salad greens, sliced cucumber and julienned carrot with the 1/4 teaspoon salt and a light squeeze of lime if desired. Divide salad among serving plates or place on a platter as a bed for the skewers.

Arrange 2 skewers per plate on top of the salad bed, sprinkle with fresh cilantro, and serve with peanut dipping sauce and lime wedges on the side.