Description
Chicken satay features tender marinated chicken skewers grilled until golden and served with homemade satay sauce.
Ingredients
Scale
- 1 3/4 lb boneless, skinless chicken thighs
- 3 cloves garlic
- 1 onion
- Juice of 1/2 lime
- 5 tablespoons kecap manis or sweet soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground galangal
- 1 teaspoon gula jawa or brown sugar
- 1 teaspoon sambal oelek (chili paste) or sriracha sauce
- 1/2 teaspoon ground cumin
Instructions
- In a large bowl, combine the kecap manis or sweet soy sauce (see above for a subsitute), juice of 1/2 lime, ground coriander, ground ginger, ground cumin, ground galangal, gula jawa or brown sugar, and sambal oelek (chili paste) or sriracha. Mix until smooth.
- Roughly chop the garlic and onion and stir them into the marinade.
- Cut the chicken thighs into bite-sized pieces and toss them thoroughly in the marinade. Cover and refrigerate for at least 1 to 2 hours, though longer is even better.
- Remove the pieces of garlic and onion from the marinade. Thread the chicken onto skewers. If using wooden skewers, soak them in cold water for about 1 hour beforehand to help prevent burning.
- Preheat the grill to at least 400°F. If you’re using a charcoal grill, wait until the coals are covered with a light layer of ash. Place the grill grate over the heat, close the lid, and make sure the vents are fully open. Allow the grill to heat up well before cooking.
- Grill the skewers for a few minutes per side until the chicken is cooked through and lightly charred. No outdoor grill? A grill pan or indoor grill works just as well.
- Serve with (homemade) satay sauce, acar, crispy fried shallots, white rice, and prawn crackers.
- Cook Time: 30 minutes
- Category: Appetizer, Dinner, Side Dish, Snack
- Method: Grilling
- Cuisine: Indonesian