Malaysian Chicken Satay
A fragrant Malaysian-style chicken satay marinated in a lemongrass and spice paste.
Servings: 6 servings
Ingredients
- 3 stalks lemongrass woody root and outer layers removed, chopped
- 1 red onion peeled, roughly chopped
- 2 cloves garlic peeled
- 2 inch fresh ginger sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon turmeric powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 3 tablespoons coconut oil
- 1 tablespoon water optional, if needed to loosen paste
- 8 boneless, skinless chicken thighs cut into large chunks
Instructions
- Remove the woody root and outer layers of the lemongrass and chop the stalks into small pieces.
- Peeled and roughly chop the red onion and garlic; slice the fresh ginger into small pieces.
- Add the chopped lemongrass, red onion, garlic and ginger to a food processor and pulse until you have a thick pulp.
- Add ground coriander, ground fennel, turmeric, brown sugar, salt and coconut oil to the pulp.
- Blitz again until the mixture becomes a smooth, thick paste; add up to 1 tablespoon water if the processor struggles to blend.
- Cut the chicken thighs into large chunks and place them in a bowl or lidded container.
- Pour the marinade over the chicken and toss to coat thoroughly, then thread the marinated chicken onto wooden skewers.
- Cover and refrigerate the skewers overnight to marinate; alternatively freeze them and use when needed.
- Preheat a grill or grill pan to high heat. Cook the skewers 2–3 minutes per side until cooked through and charred in places.
- Remove from the heat and let the skewers rest for a few minutes before serving.
Equipment
- Food Processor
- Knife
- Cutting Board
- mixing bowl or lidded container
- Wooden Skewers
- Grill or Grill Pan
- Tongs
Notes
- Marinating overnight yields the best flavor.
- Use coconut water in place of water if preferred.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.