CHICKEN SATAY

Satay is dish that originated in Indonesia but is popular across Southeast Asia in places such as Thailand and Malaysia.

Although there are many varieties of satay, all of them begin with tasty meat that’s marinaded in a variety of herbs and aromatics (chicken, pork, and beef can all be used for satay), then grilled over an open flame for a lightly crisp exterior, smoky taste, and juicy interior.

Satay is also served with dipping sauce to complement the meat.

In Indonesian chicken satay recipes and Thai chicken skewers, the sauce is typically made with peanut butter, sugar (I use honey), and spices.

For the chicken marination :

1 pound boneless, skinless chicken thighs cut it in cubes.

1/2 tablespoon fish sauce or additional 1/2 tablespoon soy sauce or salt

2 tablespoons freshly squeezed lime juice from 2 small, juicy limes

1 tablespoon honey

2 teaspoons ground ginger or 2 cm of ginger

2 cloves garlic minced

1 stem of lemon grass

2 cm of turmeric roots

1 can of coconut milk

Sauce:

2 to 3 tablespoons Thai curry paste

100 ml of coconut milk

1 cup of roaster ground peanut

2 tablespoons of fish sauce or you can put 1 teaspoon of salt if you don’t like the smell of fish sauce.

1 to 2 tablespoons of sugar depend on your taste.

Instructions:

1. Put the herbs( ginger, turmeric, lemon grass and garlic) in the grinding machine grind and grind it for 3 to 4 minutes or until it becomes paste.

2. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: fish sauce, lime juice, honey,ginger, turmeric, lemon grass, coconut milk and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

3. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the Thai curry, peanut, honey, fish sauce or salt, and coconut milk . Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 to 8 minutes. Cool it down and set aside. K

4. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.

5. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges. Enjoy!

Notes:

TO STORE: Leftover skewers can be stored in an airtight storage container in the refrigerator for up to 4 days. Store the peanut sauce in a separate airtight storage container for up to 4 days.

TO REHEAT: Remove the chicken from the skewers and place it on a baking sheet. Let come to room temperature, then reheat it in the oven at 350 degrees F. As soon as the satay is warm, serve it immediately; watch it carefully so that it doesn’t dry out. Reheat the sauce gently on the stove or in the microwave, stirring every few minutes.

TO FREEZE: Freeze chicken and peanut sauce separately in airtight, freezer-safe storage containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.