- Chicken Marinade
- 750 grams of boneless chicken thighs
- 1/2 cup vegetable oil (any other neutral oil is fine)
- 1 pc fresh lemon grass (1 large stick of lemongrass)
- 8-10 cloves of fresh garlic
- 1/4 cup fish sauce
- 2 tbsp Thai red curry paste
- 4 kaffir lime leaves (sub with the zest of 1 lime)
- Juice of 1 lime
- Indonesian style peanut sauce:
- 2 tbsp peanut or vegetable oil
- 1 large or 2 medium shallots small dice
- 5 garlic cloves small dice
- 1 1/2 red chilis small diced
- 1 cup coconut milk
- 3/4 cups peanut butter (crunchy)
- 2 tbsp dark soy sauce
- 2 tbsp sweet soy sauce or kecap manis (sub with regular soy sauce)
- 2 tbsp lime juice
- (Add extra Coconut milk if you think it’s too strong or want the consistency to be a little runnier)
Let's start by making the marinade for the chicken. For this add all the ingredients mentioned above for the marinade and blend them together in a blender.
- To the blended marinade, add the chicken and allow it to marinate for a minimum of 2 hours or preferably overnight.
- While the chicken is marinating, let's make the peanut sauce. For this start by adding the shallots garlic and Thai red chili in a saucepot with some oil. Sautee this for 1-2 minutes.
- To this add the peanut butter followed by all the other ingredients and cook for 7-8 minutes until the sauce turns thick and deep brown in color.
- Now let's cook the chicken, for this start by stacking the chicken on the skewers and then heating some oil in the Meyer Cast Iron Grill Pan over medium heat.
- Once the pan is hot, start placing the chicken on the pan and allow it to cook for 5-7 minutes on each side or until fully cooked and char marks appear on the outside of the chicken.
- Serve the chicken satay with some lemon wedges and the peanut sauce.
Relish the taste of Southeast Asia in every bite of this Chicken Satay with Peanut Sauce