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Ingredients

  • Serves 6 people

  • 8 pcs boneless chicken (1 kg)

  • 200 g sugar

  • 3 tbsp oil

  • 3 red onions (sectioned)

  • cucumber (cut into bite size)

  • 12 satay sticks (soaked in water)

  • 500 g shallots

  • 4 cloves garlic

  • 2 stalks lemongrass (use 5 cm of white root)

  • 2 cm galangal (bruised)

  • 4 tbsp sambal tumis (fried chili paste)

  • 2 tbsp kecap manis (sweet sauce)

  • ½ tsp salt

  • 1 tbsp sugar
Grilled Chicken Satay
Recipe Courtesy of
Asian Food Network

Grilled Chicken Satay

Perfect as a snack, starter or main course, the Satay is the trifecta of dishes. Pieces of juicy meat –beef, chicken, mutton or pork –skewered on a stick and, traditionally, grilled over charcoal, paired with a thick sauce where the peanut and an array of spices take centre stage. To complete the dish, add some slices of raw shallots, cucumber and ketupat, which is compressed sticky rice steamed in woven palm leaves.
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 135 min
  • 15 min
  • 30 min
  • 4 steps
  • 16 Ingredients
  • Easy
  • 4 steps
  • 16 Ingredients
  • 135 min
  • 15 min
  • 30 min

Instructions

  1. Marinate chicken

    • Grind ingredients for marinade.
    • Slice chicken into bite size pieces, around 3 cm slices.
    • Place meat in a bowl. Add sugar. Mix well.
    • Add marinate and leave to marinate in the refrigerator for at least 2 hours.
    Marinate chicken

  2. Make peanut sauce

    • Dry fry peanuts over low heat until slightly browned.
    • In a food processor, coarsely chop the peanuts.
    • Place chopped peanuts in saucepan and add enough water to cover the peanutsby 2cm.
    • Add in bruised lemongrass and galangal.
    • Add in 3 –4 tbsp for fried chili paste.
    • Add kecap manis.
    • Add sugar and salt.
    • Bring mixture to boil until mixture thickens.  Set aside.

    | To save time and add flavour, you can marinate the chicken the night before.


  3. Skewer chicken pieces

    • Thread 3 to 4 pieces of chicken onto a bamboo skewer and set aside on a plate.  Repeat process with remaining chicken skewers.

    | Soak bamboo skewers in water before use to avoid the skewers from getting burnt

    Skewer chicken pieces

  4. Grill chicken

    • Baste skewered meat with oil and place each stick on the grill.  Grill chicken skewers for 3 minutes, flipping it over and cook for another 1 minute until chicken is cooked through.

    | If you do not have grill, bake in the oven at 230⁰C for 10 minutes without flipping it over


Plate and Serve!

Place grilled chicken skewers on serving plate and over cucumber and red onion.  Serve hot with peanut sauce on the side.

Plate and Serve!
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Ingredients
  • Serves 6 people

  • 8 pcs boneless chicken (1 kg)

  • 200 g sugar

  • 3 tbsp oil

  • 3 red onions (sectioned)

  • cucumber (cut into bite size)

  • 12 satay sticks (soaked in water)

  • 500 g shallots

  • 4 cloves garlic

  • 2 stalks lemongrass (use 5 cm of white root)

  • 2 cm galangal (bruised)

  • 4 tbsp sambal tumis (fried chili paste)

  • 2 tbsp kecap manis (sweet sauce)

  • ½ tsp salt

  • 1 tbsp sugar

Nutrition

Serving Size: grams

Servings Per Recipe: 6

Chicken is tasty
Snort turmeric
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