Easy Chicken or Tofu Satay Skewers
Rated 5.0 stars by 1 users
Cuisine
Indonesian
Author:
Global Grandma
Servings
4 (as starter), 2 (as main)
Prep Time
15 minutes
Cook Time
20 minutes
This crowd-pleaser originating from northeast Java is a dish loved by adults and kids alike. Good with a side of Asian greens, rice and prawn crackers, is a delicious grilled lunch or dinner.
Ingredients
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400g skinless, boneless chicken thighs, cut into 2cm dice
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2 tbsp coconut oil or sunflower oil
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1 quantity of Peanut sauce
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1 quantity of Cucumber, chilli and shallot pickle, to serve
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Kecap Manis (3 tsp for marinade, 3 for the glaze)
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¼ tsp salt
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¼ tsp ground black pepper
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Lime (zest of 1 lime for marinade, juice of ½ for glaze)
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Kerupuk or prawn crackers, to serve
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[ALTERNATIVE] Easy Satay Spice Paste
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[OPTIONAL] Chilli Sambal as Dip
Directions
You will need 8–12 bamboo skewers, soaked in water for at least 30 minutes before use so they do not burn during cooking.
To make the marinade, combine the ingredients in a large bowl. Add the chicken, toss to coat the pieces evenly and leave to marinate in the fridge for at least 15 minutes, but preferably for 1 hour.
Place the ingredients for the glaze in a small saucepan over a high heat and reduce until thickened. Set aside.
Remove the marinated chicken from the fridge 15 minutes before cooking to let it come to room temperature. Thread 4–5 chicken pieces onto each of the soaked skewers.
When ready to cook, heat a large griddle or frying pan over a high heat. (You can also cook these skewers on a barbecue, if you like.) Brush the griddle with some of the oil or add the oil to the frying pan and, once hot, add the chicken skewers – you should hear a good sizzle! Cook the chicken for 6–8 minutes or until cooked through, rotating the skewers every couple of minutes. While it cooks, brush it with the prepared glaze. Once cooked, rest for 5 minutes.
To serve, pour a generous puddle of peanut sauce on the middle of the plate. Arrange the skewers on top of the peanut sauce. Drain the pickles from the liquid and serve on the side, along with crackers.
Recipe Note
Variation: Tofu satay
To make this recipe vegan, substitute the chicken with a very firm tofu cut into 2cm dice. Marinate the tofu overnight, and cook the tofu skewers under a hot grill. Baste the tofu continually with the glaze until warmed through.
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