Thai Chicken Satay Recipe
Ingredients
| 400 g/12 oz boneless chicken cut into 1 pieces | ||
| 6 bamboo skewers soaked in water to prevent burning | ||
| MARINADE | ||
| Thick coconut milk | 3 4 Tablespoon | |
| 8 10 flakes garlic crushed to a paste | ||
| 1 tsp grated ginger or galang'al | ||
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Oil | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Red chilli powder | 3/4 Teaspoon | |
| Brown sugar | 2 Teaspoon | |
Directions
Mix all the marinade ingredients thoroughly in a bowl.
Add chicken pieces to the marinade, mix very well.
Cover and leave aside for 2 hours in the refrigerator.
Drain chicken and reserve marinade.
Thread marinated chicken pieces onto oiled wooden skewers.
Do not leave any space between each piece while threading them.
Leave behind the marinade.Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Cook the skewers on the lightly oiled barbecue, basting frequently with marinade for 10 15 minutes, or until chicken is tender.
Turn them 1 2 times in between
Add chicken pieces to the marinade, mix very well.
Cover and leave aside for 2 hours in the refrigerator.
Drain chicken and reserve marinade.
Thread marinated chicken pieces onto oiled wooden skewers.
Do not leave any space between each piece while threading them.
Leave behind the marinade.Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Cook the skewers on the lightly oiled barbecue, basting frequently with marinade for 10 15 minutes, or until chicken is tender.
Turn them 1 2 times in between
Chef
