Chicken Satay

(Sate Ayam)

25-30 skewers

preparation 30 min

+ 8 hrs marinating time

cooking 30 min

30 bamboo skewers, 18-20cm (pre-soaked in water, 2 hrs)

1 kg skinless chicken thighs fillets, diced into 2x3 cm cubes

1st marinade;

100 ml sweet soy

1 1/2 tbsp sugar

6-8 garlic cloves, minced

juice of 2 cheeks lemon

pepper & salt

2nd marinade;

50 ml sweet soy

1 tsp sambal oelek

30 ml sunflower oil

juice of 1 cheek lemon

pepper & salt

Place the diced chicken in a bowl or air tight container, add the sweet soy, sugar, garlic, lemon juice, pepper and salt to taste and gently knead the marinade into the chicken (1st marinade). Lay a piece of cling film directly onto the chicken to seal off as much air as possible. Place the lid on the container or seal the bowl with a double layer of cling film. Allow the chicken to marinate in the fridge for 8 hours or overnight.
Thread 4 pieces of the diced chicken lengthwise onto the skewers, making sure not to expose bamboo between the pieces of chicken. Ensure that the pointy end of the skewer is also not exposed, keep it covered with chicken.
Fire up the barbeque or charcoal grill (don't use a hot plate) and sear the chicken satay skewers on all sides. Set the satay aside (they are not cooked through at this point).
Mix well in a tall beaker all of the ingredients for the 2nd marinade + 2 tblsp hot tap water.
Dip the skewers into the 2nd marinade and sear them a second time on the barbeque or grill until golden brown and only just cooked through (they will continue to cook through just a touch while resting).

Serve the satay warm with peanut sauce.

Tip! Go to my blog (link above right) for tips & tricks about making satay.