Thai food has become a personal favorite of mine over the last few years. Whether it’s the Thai green chicken curry, or the Thai red curry paste inspired recipes, they all taste amazing and Chicken Satay is no different. From what I know and have seen on numerous food shows, ‘satay’ means stick and generally made with chicken, this dish is a really popular street food in south east Asia. This is my version of Chicken Satay and I have added a bit of Mexican flair to it with the Chipotle Peppers in adobo sauce. You can add any other spicy sauce to give it a bit of a kick. In addition to this, I used Crunchy Peanut butter because the grilled bits of peanuts is absolute bliss and compliments the dish very well. This dish is a sure winner and tastes incredible and once again, oh so easy to make!
Boneless Chicken thighs-3
Red wine vinegar-1tbsp
Red chili flakes-2tbsps
Minced garlic-2tbsps Lime juice-1tbsp
Chipotle pepper sauce-2tbsp
Peanut sauce – 1tbsp
1)In a bowl, add peanut butter, soy sauce, red wine vinegar, red chili flakes, cayenne pepper, minced garlic, lime juice, salt, chipotle pepper sauce and mix together.
2)Cut the boneless chicken thighs into small pieces and add the pieces to the bowl and mix well. Marinate for 20 minutes.
3)Then take 3 skewers. Add the chicken thighs to the skewer evenly so the cooking is even as well.
4)Now, add some oil to an indoor grillet and add the skewers to the grillet and cook for 6 to 7 minutes at 350°F on each side till completely cooked.
5)Serve on a plate as shown with drops of peanut sauce and some chopped up parsley stalks.