Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
These tasty chicken satay skewers will be gobbled up in a flash! A combination of chicken breast and thigh fillets are marinated in an authentic satay sauce for three hours for maximum flavour, then grilled over a charcoal barbecue or hibachi.
You’ll need these…
Ingredients
Method
Using a meat mallet or rolling pin, pound chicken until 2cm thick. Cut into 2cm pieces; transfer to a medium bowl.
Coarsely chop lemongrass, eschalots and ginger, then blend with turmeric, cumin, palm sugar, salt and 2 tablespoons of the oil until a thick paste forms. Add paste to chicken and toss to coat. Refrigerate, covered, for 3 hours.
Prepare a charcoal barbecue or hibachi to medium heat according to instructions below.
Meanwhile, make satay sauce.
Combine ¼ cup satay sauce, 1 tablespoon water and remaining oil in a small bowl. Thread chicken evenly onto 12 metal skewers. Cook skewers on grill, turning and brushing occasionally with satay sauce mixture, for 15 minutes or until charred and cooked through.
Top skewers with some of the remaining satay sauce, the coriander leaves and chilli. Serve with pan-fried mushrooms and lettuce leaves, if you like.
SATAY SAUCE
Heat oil and peanuts in a medium frying pan over medium-high heat for 5 minutes or until peanuts are deep golden brown. Using a slotted spoon, transfer peanuts to a plate lined with paper towel. Reserve oil in pan. Process peanuts in a small food processor until finely chopped. Drain chillies. Process eschalots, lemongrass, garlic, ginger and chillies with 1 tablespoon water until smooth. Return frying pan with reserved oil to medium-high heat. Cook eschalot mixture, stirring, for 3 minutes or until fragrant. Add tamarind, kecap manis and palm sugar. Cook, stirring for 1 minute or until sugar dissolves. Add chopped peanuts and 1½ cups (375ml) water. Bring to a simmer; cook for 15 minutes or until thickened.
Satay sauce can be made up to 3 days before. Store in an airtight container in the fridge.
Test Kitchen tip
How to prepare a charcoal barbecue or hibachi
Arrange your charcoal in a stack in barbecue or single layer in a hibachi grill (portable, small barbecues which are perfect for camping, a picnic or the beach). Push balls of newspaper or natural firelighters (such as wood shavings) between the charcoals. Light the paper and firelighters, and allow the flames to catch and get going in their own time. Then, let them die down again. You need ashen coals to cook on. When a few coals have been lit, the rest will catch on their own, so don’t hurry them along by adding more firelighters.
What to serve with chicken satay skewers
Serve these barbecued chicken satay skewers with your favourite sides – like a fresh smashed cucumber salad and easy two-ingredient yoghurt flatbread.
