@thesmokinelk
Chicken Satay The perfect finger food and an absolute classic found throughout SE Asia and beyond! Here’s my quick & easy version, cooked on large metal skewers directly over the coals Chicken Marinade 2kg diced chicken thigh 3tbsp dark soy sauce 6 garlic cloves 300ml coconut milk 2tsp cumin 2tsp coriander 1/2tsp turmeric 1/2tsp ground ginger Satay Sauce 8tbsp smooth peanut butter 2tbsp dark soy sauce 1tsp chili flakes 2tbsp fish sauce 400ml coconut milk 3tbsp brown sugar 1tsp coriander Juice of a lime Garnishes Fresh red chilli Fresh coriander Chili flakes Thinly sliced red onion Roasted peanuts Set up your BBQ for 2 zone cooking, aiming for a temperature of around 200c. Mix all of the marinade ingredients in a bowl then mix in the diced chicken. Thread on to long skewers and cook direct, turning occasionally until the internal temperature hits 75c. If you have enough colour on the chicken then move over to the indirect side until done. While the skewers are cooking, add the sauce ingredients (apart from the lime juice) to a small saucepan and heat alongside the skewers. Once thickened, remove and stir in the lime juice. Remove chicken and place on a serving board alongside a pot of the satay sauce and all garnishes. Dig in and enjoy! #satay #chickensatay #chicken #bbq #ukbbq #grilledchicken #sataychicken #thesmokinelk
♬ edamame – bbno$
@thesmokinelk Chicken Satay The perfect finger food and an absolute classic found throughout SE Asia and beyond! Here’s my quick & easy version, cooked on large metal skewers directly over the coals Chicken Marinade 2kg diced chicken thigh 3tbsp dark soy sauce 6 garlic cloves 300ml coconut milk 2tsp cumin 2tsp coriander 1/2tsp turmeric 1/2tsp ground ginger Satay Sauce 8tbsp smooth peanut butter 2tbsp dark soy sauce 1tsp chili flakes 2tbsp fish sauce 400ml coconut milk 3tbsp brown sugar 1tsp coriander Juice of a lime Garnishes Fresh red chilli Fresh coriander Chili flakes Thinly sliced red onion Roasted peanuts Set up your BBQ for 2 zone cooking, aiming for a temperature of around 200c. Mix all of the marinade ingredients in a bowl then mix in the diced chicken. Thread on to long skewers and cook direct, turning occasionally until the internal temperature hits 75c. If you have enough colour on the chicken then move over to the indirect side until done. While the skewers are cooking, add the sauce ingredients (apart from the lime juice) to a small saucepan and heat alongside the skewers. Once thickened, remove and stir in the lime juice. Remove chicken and place on a serving board alongside a pot of the satay sauce and all garnishes. Dig in and enjoy! #satay #chickensatay #chicken #bbq #ukbbq #grilledchicken #sataychicken #thesmokinelk