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Satay Ayam

Cuisine: Indonesian
Type: Chicken
Serves: 4 people

Recipe Ingredients

3   Skinless chicken breasts
3   Boned and skinned chicken thighs
2   Shallots - finely chopped
2   Garlic - finely chopped
1 teaspoon 5mlGinger - finely chopped
1 teaspoon 5mlGround coriander
1/2 teaspoon 2.5mlChile powder
3 teaspoons 15mlLime juice
1 tablespoon 15mlLight soy sauce
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlSugar
2 tablespoons 30mlPeanut or olive oil

Recipe Instructions

Mix all the ingredients for the marinade in a bowl. Set aside.

Cut the chicken into 3/4-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight.

When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer.

Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once.

Or you can cook the satays on a rack in a pre-heated oven at 320F for 6 to 10 minutes or until cooked through.

Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves.

Sri Owen, Indonesian Regional Cooking


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