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How To Make Grilled Chicken Satay

This scrumptious grilled chicken satay goes very well with the peanut sauce that I have shared on my previous videos. Do give this recipe a try, and I hope you will like it as much as I do.

How To Make Grilled Chicken Satay


500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips
1 Large Yellow Onion, peeled, roughly chopped
1 Lemongrass, chopped
1/2 inch Piece Ginger, peeled, roughly chopped
1/2 tsp Fennel Seeds, toasted
1/2 tsp Coriander Seeds, toasted
2 tsp Turmeric Powder
4 Tbsp of Cane Sugar
2 Tbsp of Peanut Oil

Lemongrass, bruised, for basting, optional
Peanut Oil for basting
20 Bamboo Skewers, soaked
Charcoal Grill

Red onion
Compressed rice/Lontong Rice
Satay Sauce


Finely pound the fennel and coriander seeds. Then process the yellow onion, lemongrass and ginger until you have a fine paste. Then mix in the pounded fennel, coriander, turmeric powder, cane sugar, and peanut oil. Mix well and marinate the chicken for at least 6 hours or overnight in the fridge.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.

How To Make Peanut Sauce For Satay


1 1/2 Cups Peanuts, toasted and pounded
5 to 6 Tbsp Peanut Oil
1 Large Red Onion, peeled and blended
25 to 30 grams Dried Chilies, cut into smaller pieces, soaked in boiling water for 10 minutes, drain well
2 1/2 to 3 Cups of Water
160 grams Palm Sugar or Gula Jawa
1 tsp Sea Salt
5 to 6 Pieces of Asam Keping or 2 Tbsp Tamarind Paste

Heat about 5 to 6 Tbsp of peanut oil over moderate heat. Mix in the blended red onion and cook until fragrant and golden in color, about 6 to 8 minutes.

Add the blended dried chilies, and stir-fry for about 6 to 7 minutes, or until it’s fragrant.

Add the water and bring it to a boil, then lower the heat and simmer for about 5 minutes.

Mix in the grounded peanuts, sugar, sea salt, asam keping or tamarind paste. Stir occasionally and simmer for about 12 to 15 minutes, or until the sauce is slightly thicken. If it’s too dry then add little more water and if it’s too much liquid then add in some extra grounded peanut


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