
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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