Chicken Satay

Name: Chicken Satay
Cuisine: American
Ingredients: 200 grams boneless chicken thigh and leg meat, cubed; as required Oil, for basting; as required Bamboo skewers, soaked in water for 1 hour; for marination; 3 tbsp creamy peanut butter; 2 tbsp soy sauce; 2 tbsp lemon grass; 3 cloves garlic, peeled; 5-6 small onions, peeled; 1 inch ginger, peeled; 2 tbsp coriander stems, chopped; 1 tbsp turmeric powder; 1 tbsp cumin powder; 1 tbsp chilli powder; 3 tbsp vegetable oil; as required Salt, as required; For the peanut dipping sauce; 3 tbsp crunchy peanut butter; 1 tbsp sweet soy sauce (kecap Manis); 1 tbsp lime juice; 2-3 dried chillis, soaked in warm water and blended to make a paste; 1/2 tsp sugar; 1 tbsp oil; as required Salt

Padma Gnanam @cook_17606554

Chicken Satay

Padma Gnanam @cook_17606554

Saved

Ingredients

200 gramsboneless chicken thigh and leg meat, cubed
as requiredOil, for basting
as requiredBamboo skewers, soaked in water for 1 hour
formarination
3 tbspcreamy peanut butter
2 tbspsoy sauce
2 tbsplemon grass
3 clovesgarlic, peeled
5-6small onions, peeled
1 inchginger, peeled
2 tbspcoriander stems, chopped
1 tbspturmeric powder
1 tbspcumin powder
1 tbspchilli powder
3 tbspvegetable oil
as requiredSalt, as required
For the peanut dipping sauce
3 tbspcrunchy peanut butter
1 tbspsweet soy sauce (kecap Manis)
1 tbsplime juice
2-3dried chillis, soaked in warm water and blended to make a paste
1/2 tspsugar
1 tbspoil
as requiredSalt

Saved

Steps

1

First step is to make the marinade. Peel the garlic, ginger, small onions and chop finely. In a blender, add the ginger, garlic, small onions, coriander stems, lemongrass, peanut butter, soy sauce, turmeric powder, cumin powder and chilli powder. Blend into a fine paste with 3 tbsp oil. Do not add water to the paste. Season with salt and transfer half to a large bowl. Reserve the remaining half for making the dipping sauce.
2

Wash and clean the chicken pieces. Using thigh and leg meat is more flavorful than using breast meat. Place the chicken in the marinade and toss to coat evenly. Let it marinate overnight.
3

Meanwhile, make the satay sauce. In a small sauce pan, add a little oil. Once the oil heats up, add the reserved marinade, peanut butter, chilli paste, kecap manis, lime juice, sugar and salt. Let it come to a simmer. Taste and adjust accordingly. It should thicken up. Remove from heat and keep warm.
4

Once the skewers have soaked in water for a minimum of one hour, thread the chicken pieces into the skewers tightly leaving no gap between the pieces.
5

Preheat the oven and cook the skewers at 200°C for 20 minutes, turning midway. Baste with oil midway.
6

Grill the skewers on a coal barbecue. This method gives a nice char and a coal infused flavor. Baste with oil midway.
7

Heat oil in a griddle pan, lay the skewers and cook till done. Turn till both sides have burnt char marks on them. Baste with oil midway
8

Serve as an appetizer with dipping sauce and a cucumber tomato salad.