Vietnamese-style chicken satay

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 500 grams chicken thigh fillets
  • 2 stalks of lemongrass (light-colored bottom portion only)
  • 1 onion peeled and chopped
  • 1 finger chili
  • half a head of garlic crushed and peeled
  • 4 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons fish sauce
  • 1 teaspoon salt
  • 4 tablespoons honey
  • freshly ground black pepper (as much as you like)
  • 12 bamboo skewers soaked in water for an hour prior to grilling


  1. Cut the chicken thighs into 1-inch cubes. Place in a bowl.
  2. Cut off the stem of the chili, slit lengthwise and scrape off the seeds and chop. Leave the seeds on if you prefer spicier satay.
  3. Bruise the lemongrass by pounding the stalks a few times with a pestle or the side of a cleaver. Chop.
  4. Place the chili, garlic, onion, lemongrass and liquid seasonings in a blender and process until pasty. If you don’t have a blender, finely chop the solid ingredients, transfer to a mortar, pound and grind with a pestle until mushy then mix with the liquid ingredients. Stir in the freshly ground pepper.
  5. Pour the marinade over the chicken, mix — with your hand preferably — working the marinade into the meat. Cover the bowl, place in the fridge and let the chicken marinate for several hours or overnight.
  6. Thread four to five pieces of chicken per skewer. Grill for about four minutes per side. Serve with nuoc mam pha.