Malaysian Chicken Satay with French Twist
A French-inspired twist on the classic Malaysian dish, featuring marinated chicken skewers grilled to perfection.
Ingredients
- ●1 pound, cut into 1-inch pieces chicken breastspreferably boneless and skinless
- ●1/2 cup yellowed coconut oilfor grilling and serving
- ●2 tablespoons nutty peanut butterfor marinade
- ●1/4 cup malaysian satay saucefor serving
- ●to taste saltpreferably flaky sea salt
- ●to taste black pepperfreshly ground
- ●2 stalks lemongrasschopped and bruised
- ●2 inches galangalchopped and bruised
- ●1 tablespoon corianderground and toasted
- ●1 teaspoon cuminground and toasted
Instructions
- 1
1. In a blender or food processor, combine peanut butter, coconut oil, lemongrass, galangal, coriander, cumin, salt, and black pepper. Blend until smooth.
- 2
2. Thread chicken pieces onto skewers, leaving a small space between each piece.
- 3
3. Place skewers in a large bowl and pour marinade over them. Toss to coat evenly.
- 4
4. Cover and refrigerate for at least 2 hours or overnight.
- 5
5. Preheat grill to medium-high heat. Grill skewers for 8-10 minutes per side, or until cooked through.
- 6
6. Brush with additional coconut oil during the last 2 minutes of grilling.
- 7
7. Serve skewers hot with satay sauce and toasted peanuts on the side.
- 8
8. Garnish with fresh cilantro and lime wedges, if desired.
- 9
9. Serve immediately and enjoy!
- 10
10. Store leftovers in an airtight container in the refrigerator for up to 3 days.