Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Thai cuisine classics with a shot at a grilled chicken satay skewer. For those unfamiliar, a chicken satay is a diced and marinated chicken thigh that’s skewered onto bamboo skewers, then grilled over an open flame (or for our indoor purposes today, seared on a cast iron skillet). Chicken satay here in the states is a fairly popular small bite appetizer, most often iconically paired with a peanut based dipping sauce, which we will absolutely be including in our version today.
Now, right off the bat before folks lose their goddamn minds, I’ll first address that satay skewers come from MANY different cultural cuisines (though generally broadly originating from South East Asian culture), so I understand that the elements that we incorporate here may not be exactly how you remember your grandma making satay which, you know. that’s cool too. That said, for our version today, we’ll be incorporating a handful of ingredients that I do think leans our skewers pretty heavily into Thai cuisine, namely, a bit of lemongrass, palm sugar, and red curry paste to top it all off. As you might imagine, the “grilling” process to our skewers is not too complicated (probably the trickiest part is going to be about figuring out how to grill a skewer, without a grill). Our marinade however, is far from simple, being that it contains, possibly the most number of things that I have ever put into a single marinade, so, we’ll be diving into why that is, too. Finally to round this off, we’re gonna pair our skewers with a quick brined cucumber salad for a nice crisp side because i mean, you know. You can’t just eat sticks of meat for dinner, right? …right? Hope you try it. [**Follow the full video on youtube**](https://youtu.be/D1A9GxcRPVU) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**INGREDIENTS (cucumber salad)** – 4 cloves garlic – 1 shallot – 3 Persian cucumbers – 1/4 lime juice – 1 tbsp rice vinegar – 1 tbsp fish sauce – 1 tbsp white sugar – pinch kosher salt
**INGREDIENTS (peanut sauce)** – 1/2 cup reserved chicken marinade – 1/2 cup peanut butter – 1/4 lime juice – 1/4 cup boiling water
**PREP** – COMBINE all chicken marinade ingredients, then reserve 1/2 cup in a separate bowl – COMBINE reserved chicken marinade with remaining peanut sauce ingredients, whisk to combine and set aside – LARGE DICE the chicken thighs, then combine with remaining chicken marinade in a zip lock bag, and let marinate for 30 minutes or overnight – CRUSH and mince 4 cloves of garlic, set aside – SLICE the shallots, set aside – SLICE the cucumbers, then combine with all cucumber salad ingredients, toss to combine and let marinate for 30 minutes
**ON THE STOVE** – ADD the chicken to bamboo skewers, set aside – HEAT a cast iron skillet over medium heat, then add 4 tbsp peanut oil and sear the chicken skewers for 2-4 minutes per side until crispy – SERVE with a side of cucumber salad and peanut sauce
fuckyouidontneedone
Finally something I can make without a wok!
Thank you I can’t wait to try this
sand-which
insanely dumb question alert:
How do people eat skewers? Just pick off the meat/veg on the skewer one by one?
Metron_Seijin
What’s the difference with Persian cucumbers? Would English cucumbers taste similar?
fury420
For those who are interested, check /u/WooCanCook ‘s profile for the description, full text recipe & source.
(seems to currently be stuck in the automod queue)
5 Comments
Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to Thai cuisine classics with a shot at a grilled chicken satay skewer. For those unfamiliar, a chicken satay is a diced and marinated chicken thigh that’s skewered onto bamboo skewers, then grilled over an open flame (or for our indoor purposes today, seared on a cast iron skillet). Chicken satay here in the states is a fairly popular small bite appetizer, most often iconically paired with a peanut based dipping sauce, which we will absolutely be including in our version today.
Now, right off the bat before folks lose their goddamn minds, I’ll first address that satay skewers come from MANY different cultural cuisines (though generally broadly originating from South East Asian culture), so I understand that the elements that we incorporate here may not be exactly how you remember your grandma making satay which, you know. that’s cool too. That said, for our version today, we’ll be incorporating a handful of ingredients that I do think leans our skewers pretty heavily into Thai cuisine, namely, a bit of lemongrass, palm sugar, and red curry paste to top it all off. As you might imagine, the “grilling” process to our skewers is not too complicated (probably the trickiest part is going to be about figuring out how to grill a skewer, without a grill). Our marinade however, is far from simple, being that it contains, possibly the most number of things that I have ever put into a single marinade, so, we’ll be diving into why that is, too. Finally to round this off, we’re gonna pair our skewers with a quick brined cucumber salad for a nice crisp side because i mean, you know. You can’t just eat sticks of meat for dinner, right? …right? Hope you try it. [**Follow the full video on youtube**](https://youtu.be/D1A9GxcRPVU) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=DanL8H7ZKng&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=6)
**Woo Can Cook Fried Rice Pop Up (Every Thurs-Sun @ Wondrous Brewing!)**: https://WooCanCook.com/eats
**TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook)
**Instagram** (pop-up schedule, music, and random Taki cameos): [@woocancook](https://instagram.com/WooCanCook)
**RECIPE**
https://woocancook.com/thai-chicken-satay
**INGREDIENTS**
– 4 medium chicken thighs
– bamboo skewers
**INGREDIENTS (chicken marinade)**
– 4 cloves garlic
– 1 inch ginger
– 1 stalk lemongrass
– 1 shallot
– 1/4 lime juice
– 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
– 1 tbsp fish sauce
– 1 tbsp palm sugar
– 3/4 cup coconut milk
– 1/2 tsp turmeric
– 1/2 tsp cumin powder
– 1 tbsp red curry paste
**INGREDIENTS (cucumber salad)**
– 4 cloves garlic
– 1 shallot
– 3 Persian cucumbers
– 1/4 lime juice
– 1 tbsp rice vinegar
– 1 tbsp fish sauce
– 1 tbsp white sugar
– pinch kosher salt
**INGREDIENTS (peanut sauce)**
– 1/2 cup reserved chicken marinade
– 1/2 cup peanut butter
– 1/4 lime juice
– 1/4 cup boiling water
**PREP**
– COMBINE all chicken marinade ingredients, then reserve 1/2 cup in a separate bowl
– COMBINE reserved chicken marinade with remaining peanut sauce ingredients, whisk to combine and set aside
– LARGE DICE the chicken thighs, then combine with remaining chicken marinade in a zip lock bag, and let marinate for 30 minutes or overnight
– CRUSH and mince 4 cloves of garlic, set aside
– SLICE the shallots, set aside
– SLICE the cucumbers, then combine with all cucumber salad ingredients, toss to combine and let marinate for 30 minutes
**ON THE STOVE**
– ADD the chicken to bamboo skewers, set aside
– HEAT a cast iron skillet over medium heat, then add 4 tbsp peanut oil and sear the chicken skewers for 2-4 minutes per side until crispy
– SERVE with a side of cucumber salad and peanut sauce
Finally something I can make without a wok!
Thank you I can’t wait to try this
insanely dumb question alert:
How do people eat skewers? Just pick off the meat/veg on the skewer one by one?
What’s the difference with Persian cucumbers? Would English cucumbers taste similar?
For those who are interested, check /u/WooCanCook ‘s profile for the description, full text recipe & source.
(seems to currently be stuck in the automod queue)