Thai Chicken Satay


If you like Thai food and it amazing combination of  flavors, then you are going to love this recipe for Thai Chicken Satay. And the best part about this recipe is that the chicken can be BAKED OR GRILLED and we have  included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round. I am specifically posting it RIGHT NOW. Not only will it be a showstopping main dish for a backyard barbecue, but you will want to have it for a special occasion or a holiday meal, later on in the year, like for Christmas or New Year’s. And to get even more mileage out this recipe, simple use chicken wings to make a fantastic appetizer!

Serve 4 to 6

2 pounds chicken thighs and drumsticks
2 cups low-fat plain yogurt
1/4 cup packed brown sugar
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon dried basil
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 cup prepared Thai peanut sauce, extra  for serving
1 tablespoon chopped fresh cilantro, for garnish
1 tablespoon chopped unsalted peanuts, for garnish
Lime wedges, for serving
Cooked Jasmine Rice, for serving

In a medium bowl, stir together the yogurt, ground coriander, curry powder, fish sauce,  chili oil and peanut sauce. Add the chicken and stir to coat. Cover, and refrigerate for at least 30 minutes, or overnight for best results.

Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 minutes or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place chicken under broiler for 4 minutes until golden brown.

Transfer the chicken  to a serving plate, and garnish with  cilantro and peanuts. Serve with limes,  peanut sauce for dipping and jasmine rice for a main course.

Cook’s Notes:
One 14-ounce can of coconut milk can be used as substitute for the yogurt.

TO GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 10-12 minutes per side, or until chicken is cooked through (internal temp of 165 º F).

Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.

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Thai Chicken Meatballs in Lemongrass Green Curry Broth

DSC07611 (3) otm@tk.jpg

Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Traditionally made with chicken thighs, chicken breast was used for the meatballs making them feel light in calories and well  balanced with the broth.

Serves 4 to 6

1  1/2 pound ground chicken breast meat
1  1/2 teaspoon ground cumin
1  1/2 teaspoon ground coriander
1  1/2 teaspoon crushed dried cilantro
1  1/2 teaspoon crushed dried Thai basil
Kosher salt, to taste
1  1/2 tablespoons vegetable oil
2 large shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon finely chopped fresh lemongrass
1 1/2 cups low sodium chicken broth
1/2 cup well-shaken canned coconut milk
1-1/2 cups fresh cilantro sprigs, more for garnish
1/2 cup small fresh basil leaves, more for garnish
1 1/2 tablespoons fresh lime juice
1 tablespoon granulated sugar
2 teaspoons fish sauce
1 1/2 cups julienne carrots

Add the  chicken cumin, coriander, and  salt, a to a large mixing bowl and mix well.  To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1  1/2-ounce portions of the meat between your palms into balls; you should get 16.

Over medium-high heat in a 5- to 6-quart Dutch oven or a heavy bottom pot, heat the oil until shimmering.  Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.

Add the shallots, jalapeño, lemongrass and about 1/2 teaspoon of salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.

Divide the meatballs, carrots, and broth among bowls. Garnish with the remaining cilantro and basil leaves and serve.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Gai Hor Bai Toey ไก่ใบเตย (Pandan Chicken)



DSC02798 (2).JPGChicken in Pandan Leaves, or Gai Hor Bai Toey, is another popular Thai dish with chicken marinated wrapped in pandan leaves steamed, then deep-fried, and serve with sesame sauce. This dish is more a restaurant food from middle class restaurants to high end restaurants because it is more delicate in preparing and appearing.

Pandan leaves or Pandanus Amaryllifolius, and or Bai Toey (in Thai), is a tropical plant and is used widely in Southeast Asian cooking as a flavoring and coloring. In Thailand we use commonly and wildly in dessert more than in savory food. Pandan leaves are availableiin the frozen food section at  Asian grocery stores.

Pandan chicken is typically served with a sweet and salty sesame dipping sauce which complements the subtle spice of the chicken nicely.  However, if you’re a devoted sweet chili dipping sauce (nam jim gai) then please feel free to serve it as as well.  And if you are serving these fantastic hicken bites for a party, giving your guests a choice in dipping sauces would make eating them even more fun!


Serves 2 to 3

For the Chicken:
5 boneless, skinless, free-range chicken thighs
1/4 cup of roughly chopped cilantro (coriander) stems
5 cloves of garlic
1/2 teaspoon ground white pepper
1/4 teaspoon  sea salt
2 Tablespoons oyster sauce
1 Tablespoon brown sugar
1  Tablespoon  sesame oil
1/4 cup  vegetable oil for blending
2  1/2 cups  vegetable oil for frying
20-25 pandanus leaves, fresh or frozen and thawed

For the Sesame Sauce:
4 Tablespoons thick sweet soy sauce*
1½  Tablespoon white vinegar
1 teaspoon soy sauce
½teaspoon ginger, chopped very fine
½ teaspoon roasted sesame seeds


For the Sesame Sauce:
In a pot, heat sweet soy sauce, white vinegar and soy sauce on medium heat until sweet soy sauce dissolved and add ginger. Combine well.

Remove from heat and transfer to a sauce bowl.

Garnish with sesame seeds  and set aside.

For the Chicken:
Place the cilantro (coriander) stems into the blender with garlic cloves, salt, white pepper and sesame oil. Blend for about 30 seconds and then add the 1/4 cup of vegetable oil. Blend for about a minute or until ingredients are paste-like.

Cut the chicken into slightly bigger than bite-sized pieces. Make sure they are kind of square-shaped. Add the oyster sauce and paste to the chicken. Mix well, cover and refrigerate for at least 2-3 hours.

Once the chicken is ready, take a pandanus leaf and put a piece of chicken in the middle of it.

To wrap the chicken in the pandan leaves, follow the diagram below.  First, fold the pandan leaf like you would to make a yellow ribbon, leaving one side longer than the other (Image 2).  Place the chicken in the middle of the ribbon (Image 3) and fold the longer pandan length back over the chicken, securing it by threading it through the other pandan length (Image 4).  Turn the chicken over (Image 5) and do the same thing with the longer pandan length on this side (Image 6).  When you turn the chicken back over to its front, it should be wrapped fairly securely in the pandan leaf, with a little tip peeking out through the top. See the video below in the Cook’s Notes for further instructions.

Pandan Chicken Bites | Gai Bai Tuey | ไก่ใบเตย


Place the parcels in a bamboo steamer and steam the parcels for 10 to 15 minutes. Remove from the steamer and allow the to sit for  a minute or two to allow excess water and marinade to drip off.  This will spare you some serious oil popping later.

Heat the oil in a wok or a saucepan over a medium heat. Test the oil with a piece of leaf – it is ready if it starts to sizzle.

Gently place several chicken parcels into the oil and fry for about 5-6 minutes. Remove the parcels with tongs and shake off any excess oil. Place the parcels on paper towels to drain.
Serve with the dipping sauce of your choice.


Cook’s Notes:
*There are two kinds of thick soy sauce; sweet and salty. If thick sweet soy sauce is not available, Hoisin sauce can be used as a substitute.

The chicken cooks rather quickly and you will know when it is done when the pandan leaves become crispy and acquire a more golden hue than green.  You can always take a piece out and cut into it to be  sure.

Video Tutorial for Preparing Gai Hor Bai Toey Parenting Team FC Contributor