Satay Ayam - Chicken Skewers with Peanut Sauce

Ingredients

Marinade

• 160-200g chicken thigh, largely diced
• 1 TBL bumbu merah* (recipe in previous lesson)
• 1 TBL coconut cream or milk 
• ½ tsp fish sauce 
• ½ tsp ground turmeric
• ½ tsp ground coriander 

Peanut Sauce

• 4 TBL (70g) roasted peanuts 
• 2 TBL coconut cream or milk
• 1 TBL kecap manis (sweet soy sauce)
• 2 tsp raw sugar
• 1 tsp tamarind paste
• 1 tsp fish sauce
• ¼ lime, juiced

Optional Garnishes

• lime wedges
• Thai basil leaves
• plain or turmeric rice

Method

1. In a bowl, combine the chicken with the other marinade ingredients. Cover and rest for 2 hours or overnight in the fridge.
2. If using a bbq or charcoal grill, soak 4-6 bamboo skewers in water for 2 hours to prevent burning.
3. In a food processor or mortar & pestle, crush the peanuts until they are coarsely ground. Do not pulverise the nuts completely as chunky pieces give a delightful texture to the sauce. 
4. Stir the remaining peanut sauce ingredients into the crushed nuts and set aside.
5. Skewer the marinated chicken pieces onto 4-6 of the soaked bamboo skewers.
6. Prepare a grill or bbq to a medium heat. You may need to lightly oil the surface of the grill, so the skewers don't stick.
7. Grill the chicken for 4 minutes a side, or until nicely charred and cooked all the way through.
8. Serve your satay skewers with the peanut sauce and optional garnishes.