Chicken satay

Chicken Satay

Everyone loves chicken satay, none more than me!  The trick after marinading is to microwave a slither to check on the taste.  I cut up the cooked slither, and get my children to taste.  They have very civilized and critical tastebuds, and they advise me to add more sugar or salt, etc.  The satay should taste sweet.  You will get more positive feedback with a sweet satay than one that is not.

Preparation: 25 mins

Marinating: 30 mins

Cooking: 20-25 mins

1 kg chicken thigh fillets

Marinade:

2 tsp ground coriander

1 tsp ground turmeric

½ tsp pepper

1 tbsp light soy sauce

3 tbsp sugar

1 tbsp salt

1 chopped onion (or grate)

Basting liquids:

4 tbsp coconut milk

3 tbsp oil

1.       Soak satay sticks in water so that it does not burn when grilling.

2.       Remove fat if you like. Cut chicken thigh fillets into strips. (The finer the tastier, but if it too fine, then skewering will take a longer time). 

3.       Marinade chicken with the above ingredients.  (I always take slither to cook in the microwave to make sure it is tasty enough.  Adjust salt and sugar to taste.  It should be sweet enough, or else it is tasteless).

4.       Thread meat onto satay sticks.

5.       Brush satay with coconut milk.  Preheat grill to high.  While grilling, brush satay several times with oil.  Grill till chicken is cooked.