How To Make Grilled Chicken Satay

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.


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