Malaysian Chicken Satay with Peanut Dressing

 Malaysian Chicken Satay with Peanut Dressing

1 lb chicken thigh deboned
pack of small wooden skewers - soak before using


marinade sauce:
1/2 onion
1/2 tsp kosher salt
2 tbs brown sugar
1/2 tbs coriander ground
1/2 tbs turmeric ground
1/2 tbs cumin ground
1/4 tsp whole cloves
1/4 tsp cinnamon
1/4 tsp oregano ground
1/4 tsp cardamon ground
1/2 tsp sesame oil

mix all ingredients together.

Slice thighs into thin strips no larger then 1 inch.

Add the chicken to the marinade and let stand in the fridge 1-12 hours



satay sauce:
2 garlic cloves minced
1/4 sweet onion minced
1 lemon grass minced or powder equivalent
4 dried red chillies minced
1/4 tsp turmeric ground
1 finger / inch ginger
1 cup peanuts ground and roasted (no salt)
1 tsp salt kosher
2 tbs brown sugar
1 cup water


Put all ingredients together in a blender/ food processor for a smoother sauce.
Next place the sauce in is a sauce pot and simmer for 2-3 minutes then take off flame and cool.


Cooking the chicken:

Take the marinated chicken and the pre-soaked skewers and begin to thread the chicken on to the skewers leaving room on the bottom for holding.

Cook on a hot grill or bbq (bbq is preferred) and evenly brown both sides - this should not take long because of the thin slicing but times will vary due to thickness. If you prick the meat and the liquid is clear then pull the skewers and enjoy with the satay sauce and a few fresh veggies (cucumber, celery, etc.)