Place your bamboo skewers in a dish and fully cover with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them burning later!)
Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave to the side.
Jeremy’s Quick Satay Sauce
If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)
In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.
In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.
Get a frying pan to a high heat. Add a dash of vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, ensuring that the chicken is golden brown in colour and has a lovely char on both sides.
Serve on a plate, accompanied by your bowl of Jeremy’s Quick Satay Sauce. Get dipping!