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Experience Exotic Flavor

Grilled Chicken Satay Skewers

Chicken Satay 


For The Chicken 

1 stalk lemongrass, smashed and chopped. 

1/3 c. Coconut Milk 

1 1/2 lb. boneless, skinless chicken thighs, sliced into 1" pieces. 

1 tsp. ground turmeric

2 tbsp. fish sauce 

2 tbsp. packed brown sugar 

2 tbsp. lime juice 

2 cloves garlic, chopped

1 shallot, chopped 

1 tbsp. fresh ginger, chopped

1 1/2 tbsp. chili paste 


Combine ingredients into a marinade and coat chicken, let it rest at room temperature for 30 minutes, or chill for 2 hours in the refrigerator. 

For The Peanut Sauce 

1/2 c. smooth peanut butter 

1/4 c. reserved marinade 

1 tbsp. soy sauce 

1 clove garlic, grated 

1 tsp. lime zest 

1 tbsp. freshly grated ginger 

1/4 c. boiling water 


Whisk all ingredients together until smooth and well combined. 


Garnish with chopped peanuts and Cilantro. Pair with this suggested cocktail. 

Thai Bourbon Cocktail


  • 2 ounces bourbon
  • 2 ounces wild lime leaf infused gin*
  • Juice of one orange
  • Juice of half of one lime
  • 6 ounces ginger beer

This popular southeast Asian street food is elevated to fit your summer party plans. For this recipe, we used chicken thigh meat but you can substitute it for anything else. An essential part of this recipe is the Peanut Sauce, which packs so much flavor you'll be putting it on everything. Chicken Satay pairs well with white wine, a cocktail, or a tall glass of lemonade while you enjoy the perfect Denver evening.