Satay Ayam - Chicken Skewers with Peanut Sauce
Serving
2
Preparation Time
20 minute
Execution Time
20 minute
About this recipe
This addictive marinade has so much going on. Fragrant spices are paired with rich coconut milk and fish sauce, complimenting the succulent chicken skewers. Paired with a textured peanut sauce, this is a tasty dish perfect for any grill or bbq.
Ingredients
Marinade
- 160-200g chicken thigh, largely diced
- 1 TBL bumbu merah* (recipe in previous lesson)
- 1 TBL coconut cream or milk
- ½ tsp fish sauce
- ½ tsp ground turmeric
- ½ tsp ground coriander
Peanut Sauce
- 4 TBL (70g) roasted peanuts
- 2 TBL coconut cream or milk
- 1 TBL kecap manis (sweet soy sauce)
- 2 tsp raw sugar
- 1 tsp tamarind paste
- 1 tsp fish sauce
- ¼ lime, juiced
Optional Garnishes
- lime wedges
- Thai basil leaves
- plain or turmeric rice
Method
- In a bowl, combine the chicken with the other marinade ingredients. Cover and rest for 2 hours or overnight in the fridge.
- If using a bbq or charcoal grill, soak 4-6 bamboo skewers in water for 2 hours to prevent burning.
- In a food processor or mortar & pestle, crush the peanuts until they are coarsely ground. Do not pulverise the nuts completely as chunky pieces give a delightful texture to the sauce.
- Stir the remaining peanut sauce ingredients into the crushed nuts and set aside.
- Skewer the marinated chicken pieces onto 4-6 of the soaked bamboo skewers.
- Prepare a grill or bbq to a medium heat. You may need to lightly oil the surface of the grill, so the skewers don't stick.
- Grill the chicken for 4 minutes a side, or until nicely charred and cooked all the way through.
- Serve your satay skewers with the peanut sauce and optional garnishes.
