Satay Gai can be found in virtually any Thai restaurant worldwide. Satay came to Thailand via Indonesia in the late 19th century. The Thai recipe has evolved over time to be its own distinct flavour.
Slice the chicken into long thin slices, approximately 1/4″ thick and 2″ in length.
Combine all the spices and garlic together in a bowl.
Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.
Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.
Serve with peanut sauce, sticky rice and a simple Thai cucumber salad.
Vegetarians: Replace the chicken with tofu or tempeh chunks.
If you’re not a fan of chicken you could also use Pork or Beef.