Thai chicken satay with mint chutney
Chef Devan cooks up a sweet and savour Thai chicken satay, paired with mouthwatering mint chutney.
Advertisement
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
Instructions
- 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.