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.
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!
