Chicken satay
Use a charcoal barbecue to give these skewers a smoky edge and serve with a rich peanut sauce
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Prep:45 mins
Cook:10 mins
plus at least 3 hrs marinating - Serves 12
- Easy
Nutrition per serving
-
kcal 85
-
fat 2g
-
saturates 0g
-
carbs 8g
-
sugars 0g
-
fibre 1g
-
protein 9g
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salt 1.77g
Ingredients
- 400g chicken breast , cut into bite-sized chunks (about 3cm cubes)
- vegetable oil , for brushing
- peanut sauce , to serve (see below)
- 125g shallots , peeled and roughly chopped
- 6 garlic cloves , roughly chopped
- 2 fresh long red chillies
- 3cm piece of galangal , peeled
- 50g gula melaka palm sugar , shaved, or use 3½ tbsp dark brown soft sugar
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 4 tbsp light soy sauce
- 6 tbsp kecap manis (sweet soy sauce)
Method
For the paste, put all the ingredients in a food processor or blender with 1½ tsp salt and blitz until smooth.
For the marinade, combine all of the ingredients in a bowl, mixing thoroughly. Once combined, stir the paste into the marinade.
Add the chicken to the marinade and stir to coat. Cover and marinate in the fridge for at least 3 hrs, or ideally overnight. Meanwhile, put 10-12 wooden skewers in a tray filled with water and leave to soak for at least 1 hr or up to overnight (this will keep them from burning).
Once the chicken has marinated, thread the pieces onto the skewers, dividing them equally between the skewers. Cook the skewers on a hot barbecue for 2 mins on each side until well-seared and cooked through. Or, do this in a cast-iron pan over a high heat. Serve immediately with peanut sauce alongside.
