Traditional 6-Ingredient Vietnamese Chicken Satay
This dish is an appetizer staple on any Vietnamese restaurant menu. The unique flavoring from the coconut milk, curry powder and turmeric pairs deliciously alongside peanut dipping sauce. This marinade is extremely fast to throw together and extremely flavorful.
Chicken Satay has always been a staple for me whenever dining at a Vietnamese restaurant. My family has been going to my favorite Vietnamese restaurant for nearly 20 years and the traditional flavoring in their chicken satay never disappoints.
For the last year, I’ve been wanting to perfect my favorite Vietnamese foods and chicken satay was a great place to start. It’s very simple and easy to make but so very flavorful. I always serve this with my Easy and Classic Vietnamese Peanut Sauce. The peanut sauce is so versatile and you can serve it with a ton of different dishes.
How long should I marinate the chicken satay for?
This chicken satay comes together so easily. Hence the name, there are only six ingredients. Though it is very quick to make, I do suggest that you marinate the boneless skinless chicken thighs for at least two hours but overnight is preferred.
What should I do to prep the wooden skewers?
The wooden skewers must be soaked in water prior to skewering your chicken satay. Like marinating your meat, the longer, the better. However, at least 30 minutes is recommended. If you are grilling the skewers, the wood can easily ignite when over the open fire.
Instructions:
1. Slice the chicken thighs in half lengthwise and then in half again. Mix the unsweetened coconut milk, curry powder, brown sugar, fish sauce and turmeric in a medium mixing bowl. Add the chicken thighs and stir to coat completely. Cover and allow to marinade in the refrigerator for at least two hours. Marinating overnight is recommended.
2. Soak the bamboo skewers in water for at least 30 minutes prior to cooking or grilling. The longer they soak, the better. You will take one skewer at a time and thread the chicken through the skewer. Add salt and pepper to taste. Add skewers to a grill or skillet and cook for 6 minutes on each side. Continue until the chicken is cooked through. You may add a little bit of salt to taste, if desired. Enjoy!
This Vietnamese chicken satay is sure to be a hit at any dinner table, potluck or barbeque. The coconut milk base for this marinade ensures that you will have a succulent and juicy chicken skewer every time.
Don’t forget to make my Easy and Classic Vietnamese Peanut Sauce. It is the absolute perfect thing to serve alongside this delicious chicken satay. So, what are you doing for dinner tonight? Let me know in the comments below!
Traditional 6-Ingredient Vietnamese Chicken Satay
Ingredients
- 2.5-3 Pounds Boneless skinless chicken thighs
- 13.66 Ounces Unsweetened coconut milk
- 2½ Tablespoons Curry powder
- 2 Tablespoons Brown sugar
- 2 Tablespoons Fish sauce
- 1½ Tablespoons Tumeric powder
- 16-20 Bamboo skewers
Instructions
- Slice the chicken thighs in half lengthwise and then in half again. Mix the unsweetened coconut milk, curry powder, brown sugar, fish sauce and turmeric in a medium mixing bowl. Add the chicken thighs and stir to coat completely. Cover and allow to marinade in the refrigerator for at least two hours. Marinating overnight is recommended.
- Soak the bamboo skewers in water for at least 30 minutes prior to cooking or grilling. The longer they soak, the better. You will take one skewer at a time and thread the chicken through the skewer. Add salt and pepper to taste. Add skewers to a grill or skillet and cook for 6 minutes on each side. Continue until the chicken is cooked through. You may add a little bit of salt to taste, if desired.
- Serve with Easy and Classic Vietnamese Peanut Sauce. Enjoy!