Malaysian Chicken Satay
Hand-held skewers of tender Malaysian Satay, served with a nutty Peanut Sauce bring an exotic flair to your summer BBQ.Yield: 8 skewers
Servings: 2 - 3 people
Calories: 247kcal
Ingredients
For the Marinade
- 1 stalk lemongrass (just the white section)
- 1 shallot
- 2 garlic cloves
- 2 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon brown sugar
- ½ teaspoon turmeric
- ½ teaspoon ground coriander seeds
- ⅛ teaspoon cayenne pepper
For the Chicken
- 1 lb chicken breast
- 8 grilling skewers (soaked in water for 10-15 minutes)
- Peanut sauce for serving (see recipe below)
- Red onion and cucumber to serve
Instructions
For the Marinade
- Coarsely chop the lemongrass stalk and shallot. Place them in your food processor along with the other marinade ingredients. Process until a thick paste forms.
- Slice the chicken breasts into long strips, roughly ¼ inch thick. Place the chicken strips in a zip-lock bag. Add the marinade and knead it into the chicken breast until well coated. Marinate the chicken for at least one hour, up to 24 hours (refrigerated).
Grilling the Satay
- Preheat your grill to medium high (400F if you have a thermometer, or you should be able to hold your hand a few inches over the grill grates for 5-7 seconds).
- While the grill preheats, thread the marinated chicken strips on the skewers. Grill the chicken skewers for 3-4 minutes on the first side, until the meat begins to turn opaque and develops some grill marks. Flip the skewers and grill for an additional 2-3 minutes on the second side, until the chicken is cooked through.
- Remove the skewers from the grill. Serve warm with cucumber and red onion, peanut sauce, and Jasmine rice.
Nutrition
Serving: 2g | Calories: 247kcal | Carbohydrates: 7g | Protein: 37.7g | Fat: 7.6g | Cholesterol: 97mg | Sodium: 585mg | Fiber: 0.6g | Sugar: 3.6g