Chicken satay
Serves 10 - 12
Easy
Prep:
Cook:
plus at least 3 hrs marinating
Using a charcoal grill is key for that proper smoky edge, and chicken thigh is a must. You need that bit of fattiness to keep the meat juicy and tender as it chars
Skip to ingredients
Units:
- 400g chicken thighcut into bite-sized chunks (about 3cm cubes)
- vegetable oilfor brushing
- peanut sauceto serve (see below)
For the paste
- 125g shallotspeeled and roughly chopped
- 6 garlic clovesroughly chopped
- 2 fresh long red chillies
- 3cm piece of galangalpeeled
For the marinade
- 50g gula melaka palm sugarshaved, or use 3½ tbsp dark brown soft sugar
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 4 tbsp light soy sauce
- 6 tbsp kecap manis(sweet soy sauce)
Nutrition: Per serving (12)
- kcal85
- fat2g
- saturates0g
- carbs8g
- sugars7g
- fibre1g
- protein9g
- salt1.77g
Method
step 1
For the paste, put all the ingredients in a food processor or blender with 1½ tsp salt and blitz until smooth.
step 2
For the marinade, combine all of the ingredients in a bowl, mixing thoroughly. Once combined, stir the paste into the marinade.
step 3
Add the chicken to the marinade and stir to coat. Cover and marinate in the fridge for at least 3 hrs, or ideally overnight. Meanwhile, put 10-12 wooden skewers in a tray filled with water and leave to soak for at least 1 hr or up to overnight (this will keep them from burning).
step 4
Once the chicken has marinated, thread the pieces onto the skewers, dividing them equally between the skewers. Cook the skewers on a hot barbecue for 2 mins on each side until well-seared and cooked through. Or, do this in a cast-iron pan over a high heat. Serve immediately with peanut sauce alongside.
