Chicken Satay with Peanut Sauce

INGREDIENTS

• 600g Chicken Thigh
• 240ml Coconut Milk
• 2 cloves Garlic
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 0.5 tsp Turmeric
• 2 tsp Brown Sugar
• 2 tbsp Soy Sauce
• 1 Lime
• 4 tbsp Peanut Butter
• 1 tsp Chilli
• 4 tsp Cooking Oil
• 120ml Water
• 1 tsp Salt

STEPS

1. 1

   Slice 600g of chicken thigh into thin strips, keeping the pieces similar in thickness. Place them in a clean bowl.

2. 2

   Add 2 cloves of garlic (minced), 2 tsp of ground coriander, 1 tsp of ground cumin, 0.5 tsp of turmeric, 2 tsp of brown sugar, 2 tbsp of soy sauce, and 1 tsp of salt to the chicken. Add 240ml of coconut milk and mix thoroughly. Cover and marinate in the refrigerator for 20 minutes.

   ⏱ 20 min

3. 3

   While the chicken marinates, whisk 4 tbsp of peanut butter, 120ml of water, 1 tsp of chilli, and the juice of 1 lime together in a small saucepan. Warm over low heat for 3 to 4 minutes, stirring until smooth and pourable. Do not boil. Set aside.

   ⏱ 4 min

4. 4

   Thread the marinated chicken strips onto skewers. Heat a grill pan or barbecue over medium-high heat, then brush it with 4 tsp of cooking oil.

5. 5

   Grill the skewers for 6 to 7 minutes per side, turning once, until browned and the thickest pieces are cooked through with clear juices and no pink remaining. If using a thermometer, the chicken must reach at least 75°C for 30 seconds at the thickest part.

   ⏱ 6 min

6. 6

   Rest the cooked chicken skewers for 3 minutes on a clean plate. Serve hot with the warm peanut sauce.

   ⏱ 3 min