Chicken Satay

Ingredients:

• 4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
• 1 tsp coriander powder
• 2 stalks lemongrass, chopped
• 6 shallots, peeled and chopped
• 2 cloves garlic, chopped
• 4 Tbsp cooking oil
• 1 tsp chili powder
• 2 tsp turmeric powder
• 4 tsp of kecap manis (Indonesian sweet soy sauce)
• 1 tsp oyster sauce
• Bamboo skewers, soaked in water for 2 hours to avoid burning (optional)

Method:

1. Cut the chicken meat into small cubes. The recipe suggests to grind the spices in a food processor to create a paste however I just mixed everything. You can also pound it if you have mortar and pestle.
2. Marinate the chicken pieces with the spice paste for 10-12 hours.
3. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.

For the dipping sauce, please follow the satay peanut sauce recipe.

After 8 hours of marination

Grilled to perfection

Peanut Sauce