
Chicken Satay
Level
easy
Cooking
300 min
Preparation
50 min
Ingredients
Servings
4
Chicken Thigh boneless and skinless | 1 kg |
Cucumber cut into small pieces | 1 |
Red Onion quartered | 1 |
Cooking Oil for basting | |
Bamboo Skewers soaked in cold water for 2 hours | |
Chicken Satay Marinade | |
Cooking Oil | 3 tbsp |
Lemongrass white parts only | 2 stalks |
Garlic peeled | 2 cloves |
Shallot peeled | 6 |
Turmeric Powder | 2 tsp |
Coriander Powder | 1 tsp |
Chili Powder | 1 tsp |
Red Onion chopped into small pieces | 1 |
Salt to taste | 1⁄2 tbsp |
Sugar or honey | 2 tbsp |
How to cook
Marinade chicken meat
- Cut the chicken meat into small cubes. Set aside.
- Blend all the marinade ingredients in a food processor. Add a little water if needed.
- Combine the chicken and the marinade together, then stir to mix well.
- Marinate the chicken for 6 hours in the fridge, or best overnight.
- When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
Grill chicken satay
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides.
- Baste and brush with some oil while grilling.
Assemble & serve
- Heat up the ready-to-cook peanut satay sauce according to package instructions.
- Serve alongside the cucumber and red onions.
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