Malaysian Chicken Satay with Peanut Sauce

🧂 Ingredients

• 600 g Chicken thigh, boneless and skinless
• 3 stalks Lemongrass stalks
• 2 tsp Ground turmeric
• 2 tbsp Soy sauce
• 1 tbsp Sugar (palm sugar preferred)
• 1 tbsp Vegetable oil
• 1/2 tsp Salt
• 18-24 pieces Bamboo skewers
• 300 ml Peanut sauce(Store-bought or homemade)
• for serving Cucumber
• for serving Red onion

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine the minced lemongrass, turmeric, soy sauce, sugar, vegetable oil, and salt. Mix well until the sugar is dissolved.

   ⏱️ 5 minutes
2. 2

   Marinate the chicken: Add the chicken thigh cubes to the marinade. Toss to coat each piece evenly. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to penetrate.

   ⏱️ 3 hours (minimum)
3. 3

   Thread the chicken onto skewers: Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking. Aim for 3-4 pieces per skewer.

   ⏱️ 15 minutes
4. 4

   Preheat grill: Prepare your grill for medium-high heat. If using charcoal, wait until the coals are covered in white ash. If using a gas grill, preheat to approximately 200-230°C (400-450°F).

   ⏱️ 10 minutes
5. 5

   Grill the satay: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. Baste with any leftover marinade or a little oil during the last few minutes of grilling.

   ⏱️ 10-15 minutes
6. 6

   Serve: Remove the satay from the grill. Serve immediately with warm peanut sauce, sliced cucumber, and red onion.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For authentic flavor, a charcoal grill imparts a superior smoky taste.
• ✓Basting the skewers during grilling helps keep them moist and adds extra flavor.
• ✓Traditionally served with 'ketupat' (compressed rice cakes), which can be a good accompaniment if available.
• ✓Ensure lemongrass is very finely minced or blended to avoid tough fibrous pieces in the marinade.

🔄 Variations

• Beef Satay: Substitute beef sirloin or tenderloin, cut into thin strips and marinated.
• Lamb Satay: Use lamb leg or shoulder, cut into cubes and marinated.
• Seafood Satay: Marinate prawns or firm fish chunks.

🥗 Nutrition

Per serving