Ingredients:

  • 400g (14 oz) chicken breast, cut into 3cm (1-inch) cubes
  • Vegetable oil, for brushing
  • 125g (4.4 oz) shallots, peeled and roughly chopped (about 1 cup chopped)
  • 6 garlic cloves, roughly chopped
  • 2 fresh long red chilies, roughly chopped (adjust to your spice preference!)
  • 3cm (1.2-inch) piece of galangal, peeled and roughly chopped
  • 50g (1.8 oz) gula melaka palm sugar, shaved, or 3 ½ tbsp dark brown soft sugar
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 4 tbsp light soy sauce
  • 6 tbsp kecap manis (sweet soy sauce)
  • 1 ½ tsp salt
  • Peanut sauce
  • Wooden skewers (10-12)

Instructions:

  1. Make the Spice Paste: In a food processor, combine shallots, garlic, chilies, galangal, palm sugar (or brown sugar), coriander, cumin, and salt. Blitz until smooth into a fragrant paste.
  2. Prepare the Marinade: In a large bowl, whisk together the light soy sauce and kecap manis. Add the spice paste and mix well to combine.
  3. Marinate the Chicken: Add the cubed chicken to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 3 hours, or ideally overnight for maximum flavor.
  4. Soak the Skewers: While the chicken marinates, soak the wooden skewers in a tray filled with water for at least 1 hour to prevent burning during grilling.
  5. Thread the Skewers: Once marinated, thread the chicken pieces onto the soaked skewers, dividing them evenly.
  6. Cook the Satay: Barbecue Method: Heat a charcoal barbecue until the coals are glowing and hot. Grill the skewers for 2 minutes per side, or until well-seared and cooked through. Pan Method: Heat a cast-iron pan over high heat. Brush the pan with vegetable oil. Cook the skewers for 2 minutes per side, or until well-seared and cooked through.
  7. Serve Immediately: Serve the Chicken Satay hot off the grill (or pan) with a generous serving of peanut sauce.