Classic Chicken Satay
The ever popular street snack if cooked well is a meal in itself. Quick to cook and served with lashings of peanut sauce. The addition of lime gives a lively tangy finish.
Serves 6-8
Ingredients:
For the satay itself:
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8 chicken thighs deboned and cut into bite sized cubes
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Bamboo skewers - soak the skewers in cold water for an hour to prevent burning over the BBQ coals
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2 tbsp lime juice
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1 tsp salt
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1 tsp black pepper
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2 tsp sweet soy sauce
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1 tsp coconut oil or vegetable oil
For the satay sauce:
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2 chillies, thinly sliced - use more if you want a spicier result
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1 tbsp sweet soy sauce
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4 heaped tablespoons crunchy peanut butter.
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50 ml tamarind water coconut or vegetable oil
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Salt to taste - normally up to 1 teaspoon
A delicious paste of ginger, chili, garlic and lime juice with juicy cubes of pork
Steps:
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Mix all the satay ingredients in a bowl and marinade for 30 minutes.
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Thread 3-4 pieces of the chicken onto each bamboo skewer
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Grill over charcoal (or gas barbeque) for 3-4 minutes each side, brushing each satay with excess marinade as they cook; turn every stick regularly to avoid burning
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Serve with steamed rice (and salad) and the peanut satay sauce
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For the satay sauce itself: mix the sauce ingredients in a bowl.
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To make a creamier sauce - add more water
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Season with salt and serve.