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


  • Cut the chicken thighs into 1-inch cubes. Place in a bowl.
  • 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.
  • Bruise the lemongrass by pounding the stalks a few times with a pestle or the side of a cleaver. Chop.
  • 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.
  • 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.
  • Thread four to five pieces of chicken per skewer. Grill for about four minutes per side. Serve with nuoc mam pha.