Name: Chicken Satay
Prep time: 50 min
Cook time: 300 min
Total time: 350 min
Yield: 4
Cuisine: Side dish
Ingredients: 1 kg boneless and skinless chicken thigh and leg meat; Bamboo skewers, soaked in cold water for 2 hours; 1 cucumber; 1 red onion; Oil, for basting; 3 Tbsp oil; 2 stalks lemongrass; 2 cloves garlic, peeled; 6 small shallots, peeled; 2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp chili powder; 1/2 Tbsp salt; 2 Tbsp sugar or honey; 1 cucumber; 1 red onion

Chicken Satay

Level

easy

Cooking

300 min

Preparation

50 min

Ingredients

Servings

boneless and skinless chicken thigh and leg meat	1 kg
Bamboo skewers, soaked in cold water for 2 hours
cucumber cut into small pieces	1
red onion quartered	1
Oil, for basting
Chicken satay marinade
oil	3 tbsp
lemongrass white parts only	2 stalks
garlic, peeled	2 cloves
small shallots, peeled	6
turmeric powder	2 tsp
coriander powder	1 tsp
chili powder	1 tsp
salt or more to taste	¹⁄₂ tbsp
sugar or honey	2 tbsp
cucumber chopped into small pieces	1
red onion chopped into small pieces	1

How to cook

Step 1

Cut the chicken meat into small cubes. Set aside.

Step 2

Blend all the marinade ingredients in a food processor. Add a little water if needed.

Step 4

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.

Step 5

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. Heat up the ready-to-cook peanut satay sauce according to package instructions.

Step 6

Serve alongside the cucumber and red onions.

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