INGREDIENTS
- 1lb boneless chicken thigh cut into strips
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 lime zest
- 1 tbsp garlic minced
- 2 tsp ginger grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp vegetable oil
- to taste kosher salt
- to taste freshly cracked black pepper
Mint Chutney
- ½ cup plain yogurt
- 2 tbsp fresh lemon juice
- 1 cup cilantro
- ½ cup mint
- ½ cup parsley
- 1 green chili
- 1 clove garlic
- 1 tsp honey
- 1 tbsp water
METHOD
- Take your wooden skewers and soak them in water for one hour
- Add all ingredients for chicken marinade into a blender. Blend well and transfer to a large ziplock bag or mixing bowl.
- Fully coat the chicken with marinade and allow to marinate for at least one hour and up to overnight.
- Place cook skewers directly on BBQ until golden brown all around, then transfer to a cooler part of the grill if chicken needs to continue cooking.
- Cook to 165F internal temperature.
This mint chutney pairs perfectly with the satay!
- For the mint chutney combine all ingredients and blend well, transfer to a squeeze bottle and store in the fridge up to a week.