Satay & Sosaties
Hands-on time
Cook time
Total time
Recipe type: Main
Cuisine: Thai
Serves: 4
  • 12 skinless chicken thighs, or 6 chicken breasts cut into thin strips or 2cm cubes
  • package wooden skewers – soak in water for an hour or so before use
  • ¼ cup minced lemongrass (If you don’t have one of these in your garden, plant one as soon as possible! They grow with no attention whatsoever and make a fabulous addition to iced tea, sparkling wine and of course all things Thai.)
  • 1 small onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chillies, sliced or to taste (I omit this cause I’m a sissy)
  • 1 thumb-size piece ginger, thinly sliced
  • ½ tsp. dried turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce
  • 4 Tbsp. fish sauce (Essential! Don’t leave it out.)
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  1. Place all marinade ingredients in a food processor or blend with a stick blender until smooth. Now sniff it. Seriously. It smells sooooo good! And sommer dunk your finger in there too for a taste.
  2. Place the chicken in a bowl, pour the marinade over the meat and stir well to combine. Allow at least 1 hour or longer for marinating (up to 24 hours).
  3. When ready to cook, thread meat onto the skewers, leaving the bottom quarter of the skewer open for gripping. Grill the satay on the braai or on a griddle pan on the stove. They should take about 15 minutes.
  4. Serve with rice and satay peanut dipping sauce. I am yet to find one that conjures memories of Thailand, but this one, also by Darlene Schmidt, is pretty good.
Recipe by Two Suitcases and a Tin Pot at