Chicken Satay

Ingredients

Method

  1. Place all ingredients for marinade in a blender or food processor and grind into a paste.
  2. Add chicken pieces and toss to make sure all pieces are coated with the marinade paste. Cover and marinate in the refrigerator for at least 3 hours (best to marinade it overnight).
  3. Meanwhile, soak the bamboo skewers in cold water for at least 1 hour before you cook the satay. Then weave the chicken meat onto the skewers, probably about 4-5 cubes per skewer.
  4. Grill the satay about 6-8 minutes per side. Brush with cooking oil on each side until they are cooked through and has nice golden brown on them.

Peanut Sauce (Optional)

Ingredients 
  • 2 garlic peeled and minced
  • 5 Thai red chilies (optional)
  • 100g unsalted roasted peanuts (may substitute with ½ a cup of creamy peanut butter)
  • 100ml water or more as needed
  • 2 TABS palm sugar
  • 1 TAB Kecap Manis (sweet soy sauce)
  • ½ tsp salt or more as needed
Method
  1. Place garlic and chili in hot boiling water and let them sit for 10 minutes. The purpose of doing this is to get rid of the raw taste of garlic and chili in the sauce. Discard the water.
  2. Place the rest of the ingredients in. Process into a creamy peanut sauce. Add more water to the consistency you prefer.