Grilled Asian Chicken Satay

Raw chicken satay on a small grill with coaling red charcoal underneath a white rectangle plate with a pile of chicken satay with a side of cucumber chunks. Raw chicken satay are lined up on a foil lined tray ready to be cooked Looking down on a small grill with the satay stick on it with the chicken over the heat and clear area hanging out of the grill so they don't burn
Recipe Origin Asian
Rating
Servings 4
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 4 hours45 min 04:45
Difficulty Seasoned
Cooking Method Grill
Ingredients Chicken Meat
Equipment BBQ Grill Skewers
Recipe Type Hand Food Lunch
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Raw chicken satay on a small grill with coaling red charcoal underneath a white rectangle plate with a pile of chicken satay with a side of cucumber chunks. Raw chicken satay are lined up on a foil lined tray ready to be cooked Looking down on a small grill with the satay stick on it with the chicken over the heat and clear area hanging out of the grill so they don't burn

Grilled Asian Chicken Satay

5 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.

Ingredients

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

coconut milk

Equipment

spice grinder or mortar and pestle

24 bamboo skewers, soaked 30 minutes

Recipe Directions

  1. 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.

  2. Process the onion, garlic, lemongrass, galangal. ginger, salt, and palm sugar until a smooth paste. 

  3. In a large bowl add the ground spices, onion paste, vinegar, and turmeric, then stir until well combined.

  4. Add the chicken to the marinade in the bowl then stir. Chill while marinading for at least 4 hours, stirring occasionally.

  5. Thread the chicken onto the bamboo sticks leaving a good portion to hold while eating.

  6. Preheat a direct grill to hot.

  7. 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.

  8. Cook turning continually, after each turn brush with coconut milk to keep moist.

  9. Serve hot with cucumber and satay sauce or your favorite accompaniment. 

1 Comment

Fred

February 12, 2021
It took a while to make the marinade but was well worth the effort. Like to ones I get from the market.

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Recipe Origin Asian
Rating
Servings 4
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 4 hours45 min 04:45
Difficulty Seasoned
Cooking Method Grill
Ingredients Chicken Meat
Equipment BBQ Grill Skewers
Recipe Type Hand Food Lunch
Share: