2.2lbchicken thighs(1 kg), skinless, boneless and cut into 1.5 inch pieces more or less
red onion, sliced
peanut satay sauce
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.
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.
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.
Eat the satays with compact rice (rice cakes), sliced of red onion and cucumber and of course the peanut satay sauce.
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.