Malaysian Chicken Satay
This Malaysian Chicken Satay, is delicious, simple and the perfect finger food for watching the big game, or sitting out watching the kids swim whilst you cook out. Or just serve them up in the middle of winter and dream of summer nights.
Ingredients
- 3 lemongrass stalks
- 1 red onion
- 2 garlic cloves
- 2 inch fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon turmeric powder
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 3 tablespoon coconut oil
- 1 tablespoon water (if you need it)
- 8 boneless and skinless chicken thighs
Instructions
- Remove the woody root and the outer skins of the lemon grass and then cut into small chunks.
- Peel the garlic and red onion and cut into rough chunks.
- Cut the ginger into small slices.
- Add these to a food processor and whizz until you have a thick pulp.
- Add in the ground coriander, fennel, turmeric, brown sugar, salt and coconut oil.
- Blitz the pulp again until you have a smooth thick paste. (if the food processor is struggling add a tablespoon or so of water (or coconut water)
- Cut the chicken into big chunks and coat in the marinade.
- Skewer the chicken onto wooden skewers and place in a lidded tupperware with all of the marinade.
- Let them sit in the fridge overnight.
- Alternatively freeze until needed, they will continue to marinade as they freeze and defrost.
- You can cook these satay on the BBQ or on a grill pan inside.
- Either way cook with a high heat for 2-3 minutes on each side.
- Remove from the heat and let them sit for a few minutes before serving.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 270kcal | Carbohydrates: 7g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 143mg | Sodium: 525mg | Potassium: 446mg | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 2.4mg | Calcium: 33mg | Iron: 1.8mg
Nutrition is per serving
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