I have always been fascinated by street food vendors across the world. They always seem to make the process look simple yet generate delicious food apparently in minutes.

Of course the secret to their success is often in the way the food is marinated.

Street food in the far east is often cooked on long, very narrow barbecues similar to the Japanese Konro or Hibachi grills. The charcoal is often fanned to help generate heat. For this reason the food is cooked quickly so you need to be prepared to turn the food regularly. Pull the charcoal to the front of the barbecue to get as much heat as possible to the food.

I prefer to use metal skewers to save burning but traditionally bamboo skewers would be used. If you plan to use bamboo skewers, soak them well in water to avoid burning. The food should also be very thin so two skewers in each piece helps to keep it flat.

This version of street food style chicken is both delicious an succulent. You won’t be disappointed with this at your barbecue.

Street food style Chicken cooking on the barbecue

Street Food Style Chicken

This is a simple version of Satay Chicken that is often served by street food vendors in the far east. It uses our great Satay Sauce recipe which you can find here.
Prep Time 15 minutes
Cook Time 10 minutes
Marinade 1 hour
Course Main Course, street Food
Cuisine Thai
Servings 2 people


  • 4 Chicken Thighs
  • 1 Red Chilli
  • 1/2 stalk Lemon Grass
  • 1 inch Ginger
  • 2 tsp Light Brown Sugar
  • 1 tsp Red Wine Vinegar
  • 50 g Coconut Milk
  • 2 cloves Garlic
  • 1 tsp Turmeric
  • 12 Black Peppercorns
  • 4 Cardamoms
  • 1 tbsp Soy Sauce


  • Remove the skin from the chicken thighs and de-bone them. Trim any unwanted fat that may be on them. Take a cleaver or large knife and use the flat side to bash the chicken. This will help tenderise it and slightly flatten it. cut into two or three pieces.
  • Add the turmeric, pepper corns and cardamom to a dry frying pan and toast lightly until they release their fragrance. Turn onto a plate and leave to cool.
  • Roughly chop the chillies, lemon grass, ginger and garlic and using a mortar and pestle going them to a smooth and moist paste. Transfer to a bowl and add the spices and the coconut milk and mix well. Add the chicken pieces and massage well to incorporate the marinade. Place in a fridge and leave for at least an hour.
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Serve with our Satay Sauce recipe – (click here to view) and plain steamed rice.
Keyword Chicken, chilli, coconut milk, garlic, ginger, lemon grass, Poultry, red wine vinegar, spices, turmeric