Satay chicken
Chicken satay is a dish that comes from Indonesia, specifically the island of Java. Traditional satay is poultry, beef, pork or fish meat cut into smaller pieces, grilled in the form of a shashlik then served with either soy or peanut butter sauce.
Taking inspiration from Thai cuisine, I have prepared satay marinated chicken drumsticks. I served them with jasmine rice and Chinese cabbage salad.
You can of course use the marinade to marinate any other type of meat and grill it on skewers.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for chicken satay.
- 1 kg chicken drumsticks
- juice and zest of 1 lemon
- 1 tablespoon of freshly grated ginger
- lemon grass (5 centimetre long piece)
- 2 big cloves of garlic
- 2 tablespoons of peanut butter
- 1/2 teaspoon of caraway powder
- 1/2 teaspoon of turmeric
- 200 ml coconut milk
- a bunch of fresh coriander
- 1 tablespoon of oil
- 1 big teaspoon of salt
How to make chicken satay.
Pour coconut milk into a large bowl. Add mashed garlic, lemon juice and grated lemon zest, finely grated ginger, finely chopped lemongrass, peanut butter, a bunch of finely chopped coriander, ground cumin, turmeric and salt. Stir until all the ingredients are well combined.
Wash the chicken, dry it and put it in the marinade. Carefully cover each piece of chicken with the marinade, then cover the bowl and refrigerate for at least 2 hours.
Brush the baking tray with oil. Place the chicken on the tray, then put it in an oven preheated to 190 degrees Celsius for over an hour. It is a good idea to turn the chicken over once while baking.
Serve the baked chicken with rice or by itself with some chili sauce.
Good to know when making chicken satay.
You can place the chicken meat on a metal baking rack. It will bake faster like that.
I baked the chicken drumsticks for over an hour. During baking, it is worth checking with a fork whether the meat is soft or not and, depending on it, keep the chicken in the oven either for a shorter or longer period.
You can also grill the meat and if you decide to do so, reduce the temperature and make sure not to hold the meat directly under the grill itself but on the lower shelf of the oven.
Lemongrass is generally hard and dry, but the bottom part should be soft. Use this part for your marinade.
Do you like dishes with chicken? If so, try our recipe for Avocado and chicken toasts.
