Chicken Satay
Grilled chicken skewers marinated in a spiced coconut milk mixture, served with a peanut sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into 1-inch cubes) | 800 | Grams |
| Coconut Milk (full-fat) | 200 | Milliliters |
| Soy Sauce | 4 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Ground Coriander | 2 | Tsp |
| Ground Cumin | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Peanut Butter (smooth) | 100 | Grams |
| Lime (juiced) | 1 | Count |
| Fish Sauce | 1 | Tbsp |
| Chili Flakes (optional) | 1 | Tsp |
| Wooden Skewers (soaked in water for 30 minutes) | 10 | Count |
Instructions
- In a bowl, mix coconut milk, soy sauce, brown sugar, ground coriander, ground cumin, turmeric, minced garlic, and grated ginger.
- Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Thread marinated chicken onto soaked skewers.
- Preheat a grill to medium-high heat and grill the skewers for 10-12 minutes, turning occasionally, until chicken is cooked through.
- For the peanut sauce, combine peanut butter, lime juice, fish sauce, and chili flakes in a small saucepan. Heat gently, stirring until smooth.
- Serve chicken satay with the peanut sauce on the side.
Prep
- Soak wooden skewers in water for 30 minutes.
- Marinate chicken in the refrigerator for at least 2 hours.
Kitchen equipment
GrillWooden Skewers