Pei Wei Asian Kitchen Thai Chicken Satays Recipe
Pei Wei’s Thai Chicken Satays are tender, flame-grilled skewers kissed with a smoky char and served with a rich, velvety peanut sauce that turns every bite into a crave-worthy collision of savory, sweet and spice. Make our Pei Wei Asian Kitchen Thai Chicken Satays Recipe at home. With our Secret Restaurant Recipe your Thai Chicken Satays will taste just like Pei Wei Asian Kitchen.
Equipment
- 8 to 10 Bamboo Skewers (6-inch), soaked in water
Ingredients
- Pei Wei Asian Kitchen Spicy Peanut Sauce (See "Spotlight Recipes" below for a Link to this Recipe)
- Pei Wei Asian Kitchen Thai Sweet Cucumber Relish (See the Recipe Box below for this Recipe)
- 1 pound boneless, skinless Chicken Thighs
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoons finely chopped Lemongrass
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1/4 teaspoon Crushed Roasted Chili
- 1/2 cup Coconut Milk
- 1 1/2 tablespoons Light Brown Sugar
- 1 teaspoon freshly squeezed Lime Juice
- 2 teaspoons Fish Sauce
Instructions
- Prepare Pei Wei Asian Kitchen Spicy Peanut Sauce according to the recipe linked to in "Spotlight Recipes" below. Set aside. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use.)
- Prepare Pei Wei Asian Kitchen Thai Sweet Cucumber Relish according to the recipe in the Recipe Box below. Set aside. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use up to 2 days.)
- Trim excess fat from chicken thighs. Slice into 3-inch by 1-inch strips.
- Thread each strip onto a bamboo skewer, weaving through the center for secure placement. Place in a shallow, sealable bowl and set aside.
- Toast coriander and cumin seeds in a dry skillet over medium heat until fragrant.
- Grind with a mortar and pestle or spice grinder.
- In a bowl, combine ground spices, lemongrass, salt, turmeric, chili, coconut milk, brown sugar, lime juice and fish sauce to create the marinade.
- Pour marinade over chicken skewers, coating well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- When ready to cook, heat a grill pan or cast-iron skillet over medium-high heat.
- Grill skewers 3 - 4 minutes per side, basting with reserved marinade, until chicken is cooked through and lightly charred.
- Remove from heat to a place. Set aside and keep warm.
- Discard remaining marinade.
- Serve skewers hot with peanut sauce for dipping and cucumber relish on the side for cooling contrast.