๐ง ์ฌ๋ฃ
- 700 g Chicken thighs(Boneless, skinless, cut into 2.5 cm (1-inch) cubes)
- 2 Lemongrass stalks(Trimmed, tough outer layers removed, and finely chopped (use only the tender white and light green parts))
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Palm sugar(Finely chopped or grated if solid)
- 2 tbsp Vegetable oil(For the marinade)
- 1 tsp Salt(Or to taste)
- 200 g Roasted unsalted peanuts(For the sauce)
- 120 ml Full-fat coconut milk(For the sauce)
- 1 tbsp Tamarind paste(Seedless, dissolved in 2 tbsp warm water and strained)
- 1-2 Red chilies(Deseeded and roughly chopped (adjust to spice preference))
- 2 Garlic cloves(Peeled)
- 1 cm piece Ginger(Peeled and grated)
- 20 Bamboo skewers(Soaked in water for at least 30 minutes to prevent burning)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a food processor or blender, combine the chopped lemongrass, turmeric, cumin, coriander, palm sugar, vegetable oil, and salt. Process until a relatively smooth paste forms. If it's too dry, add another tablespoon of oil.
โฑ๏ธ 5 minutes - 2
Marinate the chicken: Place the cubed chicken thighs in a bowl. Add the prepared marinade and toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
โฑ๏ธ 3 hours (minimum) - 3
Make the peanut sauce: While the chicken marinates, prepare the sauce. In a clean food processor or blender, combine the roasted peanuts, coconut milk, strained tamarind liquid, chopped chilies, garlic cloves, and grated ginger. Blend until smooth and creamy. You may need to scrape down the sides a few times. If the sauce is too thick, add a little more coconut milk or water until it reaches a dipping consistency. Season with salt and a pinch more palm sugar if desired. Transfer to a serving bowl.
โฑ๏ธ 10 minutes - 4
Assemble the skewers: Remove the chicken from the refrigerator. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece to ensure even cooking. Aim for about 4-5 pieces of chicken per skewer.
โฑ๏ธ 10 minutes - 5
Grill the satay: Preheat your grill (charcoal grill is recommended for authentic flavor) to medium-high heat. If using a gas grill, aim for approximately 200-230ยฐC (400-450ยฐF). Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill. Cook for about 5-7 minutes per side, turning occasionally, until the chicken is cooked through and has developed nice char marks. Baste with any leftover marinade during the last few minutes of cooking (ensure it's cooked through).
โฑ๏ธ 10-15 minutes - 6
Serve: Remove the chicken satay from the grill and let it rest for a minute. Serve immediately with the prepared peanut sauce. Garnish with fresh cilantro or chopped peanuts if desired.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing chicken thighs ensures moist and tender satay, as they have more fat than breast meat.
- โSoaking the bamboo skewers is crucial to prevent them from burning on the grill.
- โFor an authentic smoky flavor, grilling over charcoal is highly recommended.
- โAdjust the amount of chilies in the peanut sauce to your preferred level of heat.
- โThe peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently or serve at room temperature.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Beef Satay: Substitute chicken with thinly sliced beef sirloin or flank steak.
- Pork Satay: Use thinly sliced pork tenderloin or pork shoulder.
- Vegetarian Satay: Marinate firm tofu or tempeh cubes and grill.
- Add a touch of sweetness to the peanut sauce with a teaspoon of honey or brown sugar.
