Sweet and spicy Chicken Satay with Peanut Sauce is paired with the coolness of cucumber, the sweetness of red onions, and the richness of peanut sauce in this dish.
Grilled Asian Chicken Satay
Grilled Asian Chicken Satay5 1 5 1
Cooked over direct heat, these grilled Asian chicken satays are fun and flavorsome meal or finger food.
The marinade is made from scratch to create a very fresh flavor. If you don’t have chicken it can be used on any poultry including turkey, duck, pheasant, or similar.
The trick is keeping the meat moist which meat regular turning and basting with coconut milk. Any heat works to cooking them including gas but using lump charcoal or briquettes adds a smokey flavor.
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 small onion
2 cloves garlic
1 stem lemongrass, bottom tender part only
1cm galangal, chopped
1cm ginger, chopped
1 1/2 teaspoon salt
2 teaspoons palm sugar (or white sugar)
1 tablespoon apple cider vinegar
1/2 teaspoon turmeric powder
1kg (2 pounds) cubed boneless chicken
spice grinder or mortar and pestle
24 bamboo skewers, soaked 30 minutes
In a small frypan toast the coriander, cumin, and fennel seeds while occasionally shaking the pan until fragrant. The process to a fine powder then set aside.
Process the onion, garlic, lemongrass, galangal. ginger, salt, and palm sugar until a smooth paste.
In a large bowl add the ground spices, onion paste, vinegar, and turmeric, then stir until well combined.
Add the chicken to the marinade in the bowl then stir. Chill while marinading for at least 4 hours, stirring occasionally.
Thread the chicken onto the bamboo sticks leaving a good portion to hold while eating.
Preheat a direct grill to hot.
Place the satay stick over the grill with the meat over the direct heat and if possible their handles in a cooler area or even outside the grill.
Cook turning continually, after each turn brush with coconut milk to keep moist.
Serve hot with cucumber and satay sauce or your favorite accompaniment.