Chicken Satay

AuthorGeo FoodsCategory

Ingredients

 · 250 g chicken pieces
 · 1 teaspoon ginger
 · 1 teaspoon garlic
 · A pinch of turmeric
 · 1 teaspoon soy sauce
 · 1 teaspoon red chilli paste
 · 1 teaspoon olive oil
 · 1 lemon juice
 · Salt and pepper to taste

Preparation

1

Place all the marinade ingredients in a chopper, and process well to create a marinade-paste. Pour over prepared chicken and stir well. Set in the refrigerator to marinate for 30 minutes. Skewer marinated chicken onto the satay sticks. Keep as much marinade on the meat as you can, and save any that remains. To Grill: Place satays over a hot grill. Baste with leftover marinade after turning them the first time. Cook until meat is nicely browned with charred edges and is opaque inside for about 15 minutes. Serve as it is or with peanut sauce for dipping. Serve with Thai jasmine rice.

Related Recipes

Ingredients

 · 250 g chicken pieces
 · 1 teaspoon ginger
 · 1 teaspoon garlic
 · A pinch of turmeric
 · 1 teaspoon soy sauce
 · 1 teaspoon red chilli paste
 · 1 teaspoon olive oil
 · 1 lemon juice
 · Salt and pepper to taste

Directions

1

Place all the marinade ingredients in a chopper, and process well to create a marinade-paste. Pour over prepared chicken and stir well. Set in the refrigerator to marinate for 30 minutes. Skewer marinated chicken onto the satay sticks. Keep as much marinade on the meat as you can, and save any that remains. To Grill: Place satays over a hot grill. Baste with leftover marinade after turning them the first time. Cook until meat is nicely browned with charred edges and is opaque inside for about 15 minutes. Serve as it is or with peanut sauce for dipping. Serve with Thai jasmine rice.

Chicken Satay

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