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Satay Chicken Skewers

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Course: Appetizer, Main Course
Cuisine: Thai
Keyword: Chicken
Servings: 0 Serves 4
Author: Nagi

Ingredients

  • 400 g Chicken Thigh Fillet diced into bite-sized pieces
  • 150 g Mixed Peppers diced into pieces similar in size to the chicken
  • 2 Red Onions cut into wedges
  • 12 Skewers soaked in cold water for 30 minutes to prevent burning
  • MARINADE
  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 Tbsp Lee Kum Kee Satay Sauce
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Vegetable Oil

Instructions

  • Marinate the chicken with all the sauces for 60 minutes; then thread the chicken onto skewers, alternating with pieces of mixed peppers and red onions.
  • For Outdoor BBQ Cooking: Place the skewers on the hot grates. Close the lid and cook over low to medium heat for 5 minutes. Turn the skewers and cook on the other side until the chicken is fully cooked.
  • For Oven Cooking: Arrange the skewers on a baking tray, cook at 180°C (or Fan 160°C) for 20 minutes, then turn the skewers and brush with more marinade sauce. Continue cooking for an additional 5 minutes.
  • For Air Fryer: Arrange the skewers in the air fryer basket. Cook at 180°C for 15 minutes, then turn the skewers and cook for another 10 minutes or until the chicken is cooked through.