Description
Indulge in these tender, aromatic chicken skewers marinated in a vibrant blend of lemongrass and turmeric, grilled to smoky perfection.
Ingredients
Scale
2 pounds chicken thighs (cubed)
2 shallots (peeled)
1/2 white onion (chopped)
3 stalks lemongrass (trimmed)
1 teaspoon turmeric
3 cloves garlic (minced)
1 teaspoon salt
1 tablespoon sugar
2 tablespoons oil
1 tablespoon soy sauce
1 1/2 tablespoons peanut oil
1 tablespoon coconut cream
1/2 cup Peanut sauce
Instructions
- In a food processor, add the shallots, white onion, lemongrass, turmeric, garlic, salt, sugar, oil, and soy sauce. Blend until a thick paste remains.
- Add the chicken to a bowl and cover with the marinade. Cover the bowl and refrigerate for at least 10 minutes or up to 12 hours.
- Once the chicken is marinated, thread 4-5 pieces on some pre-soaked bamboo skewers.
- Make the basting sauce by whisking the coconut cream with the peanut oil.
- Preheat a grill pan or grill. Once hot, add the chicken satay and cook for 2-3 minutes per side, basting frequently with the coconut mixture.
Notes
- Soak bamboo skewers in water for 30 minutes to prevent burning.
- Use boneless chicken thighs for the juiciest results.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 141 kcal
- Sugar: 2 g
- Sodium: 346 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 15 g
- Cholesterol: 45 mg