Serving the chicken satay is also easy because the side dishes are just fresh cucumbers and onions cut into small pieces. The sauce for the satay is a typical Southeast Asian peanut sauce that you can easily find at the Asian section of any large grocery store chain.
1kilogramBoneless and Skinless Chicken Thigh and Leg Meat
3tablespoonOil
2unitsLemongrass (white parts only)
2 clovesPeeled Garlic
6 unitsPeeled Small Shallots or Pearl Onion
2teaspoonTurmeric Powder
1teaspoonCoriander Powder
1teaspoonChili Powder
½tablespoonSalt
2tablespoonSugar or Honey
10-15unitsBamboo Skewers (soaked in cold water for two hours)
1unitCucumber and Onion (cut into small pieces)
¼cupOil (for basting)
Instructions
Firstly, in cold water, soak the bamboo skewers for two hours.
Cut the chicken meat into small cubes and set aside.
Blend the lemongrass, peeled garlic, and peeled small shallots in a food processor. Add in the turmeric powder, coriander powder, chili powder, salt, and sugar. Continue blending until the marinade is well combined. If the mixture hasn’t turned into a paste-like consistency, add some water.
Combine and thoroughly mix the chicken and marinade. Make sure all pieces of chicken are well coated with the marinade. Marinate the chicken for at least 6 hours in the fridge or you can leave the chicken to marinate overnight for the best flavour.
When you are ready to grill, thread 3-4 pieces of the chicken meat onto one bamboo skewer, continue until you have threaded all the pieces of chicken meat.
Prepare the grill. You can also cook the chicken satay on the stove with a grill pan. Grill the chicken satay skewers for 2-3 minutes on one side. Flip the skewers can cook the other side for another 2-3 minutes. Grill until the meat is fully cooked and the surface is nicely charred on both sides. Occasionally baste and brush the meat with some oil while grilling to prevent the chicken from sticking to the grill.
Serve hot with a bowl of peanut sauce and some pieces of fresh cucumber and onions.