Hello fellow foodies. Welcome back to my blog. Today’s recipe is inspired by my cravings for the chicken satay from the Indolicious stall that used to sell their delicious Indonesian food at the city market.
I was a regular city market hopper. I loved the vibe of the event, the funky music and most importantly the food. I would make sure to taste the food from almost all the stalls, but the one who stood out the most to me was the Indolicious stall. They had the best chicken satay, and on this particular day, I woke up craving for it and decided to make my own.
Of course this recipe is not exactly the same as a chicken satay recipe as most chicken satay recipes call for coconut milk but, it tastes very similar to it and is delicious in its own right.
As with most of my other recipes, this is very easy to make. Preparation takes only about 5 minutes while cooking time is roughly 15 minutes. I suggest you marinade your chicken the night before you want to grill it, so the chicken absorbs as much flavour as possible.
Things that would make this recipe better:
1. Add a bit of fresh finely chopped chili in the marinade. It will give the chicken an extra kick of flavour. 2. Use lime juice and zest instead of lemons. Limes are a bit more tart in flavour than lemons and its flavour really compliments the honey well. 3. By all means, try to use fresh ginger. I unfortunately didn’t have fresh ginger at the time so I used the powdered one instead. Fresh ginger will bring a certain kind of pepperiness that your pallet will appreciate.
4. Soak your skewers in water for about 30 minutes if you are planning to cook on the fire. This will prevent the skewers from catching fire and burning.
4x Chicken breasts, cut into strips
1 tbsp of parsley and green onions for garnish
Salt and black pepper to taste
For the marinade and dipping sauce:
2 tbsp finely grated garlic
2 tsp finely graded ginger
2 heaped tbsp of peanut butter
4 tbsp sesame seed oil
2 tbsp honey
1 tbsp low sodium soy sauce
Juice and zest of a small lemon
Split the marinade in half. Use one half as the marinade and the other half as the dipping sauce.
1. In a small bowl, make a marinade for the chicken by combining all the ingredients apart from the salt and pepper. Stir with a whisk to make a thick sauce.
2. In a different bowl, season your chicken with salt and pepper.
3. Pour the marinade over the chicken and use your hands to massage the marinade into chicken. Let is marinade for 30 minutes before grilling. You can also marinade over night in the refrigerator for maximum flavour.
4. Thread the skewers onto the chicken strips.
5. Grill on an open fire or griddle pan for about 6 minutes on one side and 4 minutes on the other, or until it is cooked through.
6. Let rest for a few minutes and enjoy with the dipping sauce