๐ง ์ฌ๋ฃ
- 600 g Boneless, skinless chicken thighs(Cut into bite-sized pieces, about 2.5 cm (1 inch) cubes.)
- 1 tbsp Ground turmeric
- 100 ml Full-fat coconut milk(Shake well before opening.)
- 1 tbsp Curry powder(Thai or mild Indian curry powder is suitable.)
- 1 tsp Fish sauce(Optional, for added umami.)
- 1 tsp Sugar(Palm sugar or brown sugar.)
- 1/2 tsp Salt
- 1 tbsp Vegetable oil(For grilling.)
- 1 cup Store-bought or homemade peanut sauce(Warmed slightly for serving.)
- for serving Cucumber relish (Ajaad)(Optional, but highly recommended for freshness.)
- 20 Bamboo skewers(Soaked in water for at least 30 minutes prior to use to prevent burning.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a medium bowl, combine the ground turmeric, coconut milk, curry powder, fish sauce (if using), sugar, and salt. Whisk until well combined and smooth.
โฑ๏ธ 5 minutes - 2
Marinate the chicken: Add the bite-sized chicken thigh pieces to the marinade. Toss to ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the turmeric to deeply color the chicken.
โฑ๏ธ 4+ hours (marinating) - 3
Prepare skewers: If you haven't already, soak your bamboo skewers in water for at least 30 minutes. Drain the marinated chicken, discarding excess liquid. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Aim for about 4-5 pieces per skewer.
โฑ๏ธ 15 minutes - 4
Preheat grill: Prepare your grill for medium-high heat. If using a charcoal grill, arrange coals for direct heat. If using a gas grill, preheat to approximately 200-220ยฐC (400-425ยฐF). Lightly brush the grill grates with vegetable oil to prevent sticking.
โฑ๏ธ 10 minutes - 5
Grill the satay: Place the skewers on the preheated grill. Cook for approximately 5-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 74ยฐC (165ยฐF). Baste with a little reserved marinade or oil during the last few minutes of cooking if desired.
โฑ๏ธ 10-12 minutes - 6
Serve: Arrange the grilled satay skewers on a platter. Serve immediately with warm peanut sauce for dipping and cucumber relish on the side.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the most authentic flavor, use a charcoal grill. The smoky aroma is key to great satay.
- โDon't overcrowd the skewers; this allows the chicken to cook evenly and develop a good sear.
- โBasting with a little oil or reserved marinade during the final minutes of grilling adds moisture and flavor.
- โCucumber relish (Ajaad) provides a refreshing, tangy contrast to the rich satay and peanut sauce. It's typically made with thinly sliced cucumber, shallots, and chilies in a sweet and sour vinegar dressing.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Pork Satay (Satay Moo): Use thinly sliced pork shoulder or tenderloin.
- Beef Satay (Satay Neua): Use thinly sliced sirloin or flank steak.
- Tofu Satay: Marinate firm or extra-firm tofu cubes.
