Chicken Satay
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Chicken Satay

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Level

easy

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Cooking

300 min

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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
12 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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