|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken satay is a popular street food in Malaysia and Singapore. Satay is usually eaten as a starter or a snack but it is also served as a side dish. However or whenever it's served, it is always accompanied by a delightful, peanut-laden satay sauce, raw onions, and cucumbers.
“I love a good recipe that can be prepped ahead of time and this is one of them. Marinate and skewer the chicken at your convenience so all you need to do is grill once your guests arrive. Don’t forget the peanut sauce!” —Carrie Parente
- 2 stalks lemongrass, lower portion only with the root ends cut off
- 1 teaspoon sliced fresh turmeric
- 1 tablespoon roasted peanuts
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon sugar
- 4 shallots, finely chopped
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cooking oil
- 1 1/2 pounds boneless chicken breast, cut into one-inch thick cubes
- Satay sauce, cubed onion, and sliced cucumbers, for serving
Gather the ingredients.
Take one stalk of lemongrass and slice finely.
Using a mortar and pestle or a food processor, blend the lemongrass, turmeric, peanuts, cumin seeds, coriander seeds, salt and 1 teaspoon sugar into a fine paste.
Mix in the shallots, cinnamon, and 1 tablespoon cooking oil.
Place marinade and chicken in a large bowl or resealable plastic bag and refrigerate. Marinate the chicken with this paste for at least three hours.
Thread four to five pieces of the marinated meat on to a skewer, just like one might do with kebabs. Scrunch the meat up tightly against each other so that they stay in place. The meat should occupy slightly less than half the stick.
Mix 3/4 cup water with a tablespoon of sugar and a tablespoon of oil in a small bowl. This is the basting liquid for the satay.
Take the remaining lemongrass stalk and lightly pound the end where the root had been cut off using the blunt side of a chef's knife. This is the basting brush.
Put the meaty part of the skewer over the barbecue and grill on low heat, turning it over every two minutes.
Dip the lemongrass stalk in the basting liquid and use it to baste the chicken often. The chicken will take 10 to 15 minutes to cook. Make sure the chicken is no longer pink (165 F on an instant read thermometer).
Serve the satay with satay sauce and fresh onion and cucumber.
- The secret to making tasty chicken satay is to allow the chicken to marinate in the ground spices long enough to absorb the flavors. After that, skewer the cubes of marinated chicken and cook on the grill. While electric grills are more convenient for home use, grilling the satay over live charcoal gives the chicken better texture and a richer flavor.
- If using bamboo skewers, soak in water for at least 3 hours. This helps to prevent them from burning too easily during grilling. Alternatively, metal skewers can be used.