Satay Ayam

Recipe Ingredients

3		Skinless chicken breasts
3		Boned and skinned chicken thighs
		Marinade
2		Shallots - finely chopped
2		Garlic - finely chopped
1 teaspoon	5ml	Ginger - finely chopped
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Chile powder
3 teaspoons	15ml	Lime juice
1 tablespoon	15ml	Light soy sauce
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Peanut 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.

Source:
Sri Owen, Indonesian Regional Cooking

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