Best 5 Martys Thai Chicken Satay Recipes

Marty's Thai Chicken Satay is a delectable dish that combines the vibrant flavors of Thailand with the convenience of chicken on a stick. This popular appetizer or main course features succulent chicken marinated in a blend of aromatic spices and then grilled to perfection. Served with a creamy peanut sauce and a refreshing cucumber salad, Marty's Thai Chicken Satay is a culinary journey that will tantalize your taste buds and leave you craving more. In this article, we will unveil the secrets behind creating the ultimate Marty's Thai Chicken Satay, guiding you through the steps of selecting the right ingredients, preparing the marinade, grilling the chicken, and crafting the perfect peanut sauce.

Let's cook with our recipes!

MARTYS THAI CHICKEN SATAY

MARTYS THAI CHICKEN SATAY image

Categories Chicken

Yield 8

Number Of Ingredients 21

Ingredients

2lb skinless chicken breasts
wooden skewers soaked in warm water for 20 minutes
MARINADE:
2 tbsp vegetable oil
2 tbsp soy sauce
2 tsp tamarind paste
1 lemon grass (only the inner tender part) chop roughly
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp lime juice
1 tsp muscovado sugar
1/2 tsp chilli powder
PEANUT SAUCE:
2 tbsp crunchy peanut butter
2 tbsp roasted unsalted peanuts
200ml coconut milk
2 tsp red thai curry paste
1 tbsp fish sauce
1 tsp tomato paste
1 tbsp soft brown sugar

Steps:

Cut chicken into strips and then thread onto the wooden skewers. To make the marinade, place all the marinade ingredients into a processor and blend to make a paste. Transfer to a bowl/plate. Add the chicken skewers and toss them making sure the meat is well covered in the marinade. Cover with cling film and refrigerate for 1 hour. To make the peanut sauce, put all the ingredients into a pan and heat gently, stirring continuously until a smooth paste is formed. Grill the chicken under a grill or bbq for 3-5 minutes on each side or until the chicken is cooked. Reheat the sauce, adding hot water if needed, and serve with the chicken satays

THAI CHICKEN SATAY

Thai Chicken Satay image

I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!

Provided by Sassy Sandra

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons curry paste
1 teaspoon ground coriander
1 1/2 cups chicken broth
1 (14 ounce) can coconut milk
1/3 cup peanut butter
1/2 cup dried apricot
3 tablespoons brown sugar, packed
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
chopped fresh cilantro
cashews or almonds
apples or banana
chutney
raisins

Steps:

Cut the chicken in 1 in pieces.
Spray a large fry-pan or Dutch oven with cooking spray.
Sear the chicken until browned on all sides.
Remove from pan.
Add onions and saute for 5 minutes.
Add garlic, and saute for another 2 minutes.
Add Curry Paste and Corrinder and cook 1 minute until fragrant.
Return the chicken to the pot, and add the next 9 ingred.
Stir, and bring to a boil.
Reduce to med-low, cover and simmer for 1 hour.
Stir cornstarch and water and add to pot.
Let cook until thick.
Serve over rice with garnishes.
Yumpy.

Nutrition Facts : Calories 669.5, Fat 40.7, SaturatedFat 22.6, Cholesterol 109, Sodium 1884, Carbohydrate 34.4, Fiber 3.5, Sugar 22.6, Protein 47

MARTY'S THAI CHICKEN SATAY

Marty's Thai Chicken Satay image

This is my own take on the classic Thai chicken satay! It's yum!

Provided by ThaiChefMarty

Categories Chicken Appetizers

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Steps:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 7.5 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 477.8 mg, Sugar 2.5 g

THAI CHICKEN SATAY

Thai Chicken Satay image

Provided by Bryan Miller

Categories easy, quick, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 9

Ingredients

1/4 cup crunchy peanut butter (preferably natural, unsweetened)
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon milk
1 cooked chicken breast
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame seeds

Steps:

mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.

Nutrition Facts : @context http, Calories 949, UnsaturatedFat 49 grams, Carbohydrate 70 grams, Fat 64 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 2691 milligrams, Sugar 59 grams, TransFat 0 grams

MARTY'S THAI CHICKEN SATAY

Marty's Thai Chicken Satay image

This is my own take on the classic Thai chicken satay! It's yum!

Provided by ThaiChefMarty

Categories Chicken Appetizers

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Steps:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 7.5 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 477.8 mg, Sugar 2.5 g

Tips:

For the best flavor, use a combination of light and dark meat chicken. Chicken thighs are a good option as they stay moist and juicy when grilled.
Make sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours. This will help the chicken absorb the flavors of the marinade.
If you don't have time to marinate the chicken, you can still make this recipe. Just be sure to cook the chicken over medium heat so that it doesn't dry out.
To make the peanut sauce, use a creamy peanut butter. This will give the sauce a smooth and rich flavor.
If you don't have coconut milk, you can use unsweetened almond milk or soy milk instead.
Serve the chicken satay with your favorite dipping sauce, such as peanut sauce, sweet chili sauce, or hoisin sauce.

Conclusion:

Thai chicken satay is a delicious and easy-to-make dish that is perfect for any occasion. It is a great appetizer or main course, and it can be served with a variety of dipping sauces. If you are looking for a new and exciting way to cook chicken, then you should definitely try this recipe.