Chicken Satay with Peanut Sauce

5 from 2 votes

Chicken Satay with Peanut Sauce

Malaysian Chicken Satay with peanut sauce made the traditional way, in the BBQ of course. Enriched with herbs and spices with additional smokey flavour, these satays are definitely worth to try.

Prep Time30

Cook Time20

Passive Time8

Servings: satays

Author: Bea & Marco

Ingredients

Chicken & Marinade Paste

2.2 lb chicken thighs (1 kg), skinless, boneless and cut into 1.5 inch pieces more or less
3 lemongrass
1 ½ inch galangal
8 garlic cloves
1 ½ inch ginger
1 red onion
3 tablespoon honey
2 teaspoon salt
2 tablespoon olive oil
2 tablespoon cumin powder
1 tablespoon turmeric powder
3 tablespoon coriander powder
2 tablespoon fennel powder

For brushing:

1 tablespoon sugar
1 tablespoon water
1 tablespoon olive oil

Others

red onion , sliced
cucumber , sliced
Compact rice
peanut satay sauce

Instructions

Marinating

In a blender, add in lemongrass, garlic, onion, ginger, galangal and blend into a fine paste. Pour into a bowl containing the chicken. Add in honey, salt, olive oil, turmeric powder, coriander powder, fennel powder, cumin powder and mix everything well. Marinate overnight in the fridge. Soak the skewer sticks overnight also.

Preparing

Press 3-4 pieces of chicken into a skewer stick. Press and flatten the chicken to ensure even cooking. Do not put too much chicken on 1 stick. Repeat the same to the rest of the chicken.

Grilling

Set your charcoal or gas fire to high. Place the satays on the grill. Brush them with a mixture of sugar, water, oil. Flip after a few minutes. Keep brushing and flipping until they're fully cooked.

Assembling

Eat the satays with compact rice (rice cakes), sliced of red onion and cucumber and of course the peanut satay sauce.

Notes

Satays can be cooked in a pan over the stove or in an oven but the authenthic way is to BBQ them. The smokey taste really adds and enriches the flavours.

Nutrition