Satay Chicken Skewers
by Charlie McCarthy, Sr.
Cookware
- frying pan
- blender
- skewers
Ingredients
- 1 tsp curry powder
- 1/2 tsp cumin
- 1 tsp turmeric
- 4 chilies
- 2 cloves garlic
- 1 thumb-sized ginger root
- 1 bunch cilantro
- 6 tbsp peanut butter
- 2 tbsp soy sauce
- 6 scallions
- 4 limes
- water
- 8 chicken thigh
- 1 handful peanuts
- oil
Instructions
Step 1
Gently heat the curry powder, cumin and turmeric for 1 minute in a dry frying pan on a medium heat. Seed 2 chilies and peel the garlic and thumb-sized ginger root. Place in a blender with the toasted spices and cilantro (reserving a few nice leaves in a bowl of cold water for later).
Step 2
Add the peanut butter, soy sauce, and the green part of the scallions, the zest of 2 limes and the juice of 3. Mix until almost smooth, loosening with a few splashes of water if needed, then taste and season to perfection. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
Step 3
If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a grill pan, cut your wooden skewers to fit and preheat the pan.
Step 4
Get a garnish plate together: drain the cilantro leaves, finely slice the whites of the scallions, finely slice the remaining chilies and cut the rest of the lime into wedges. Toast the peanuts in a dry frying pan until golden, then crush and add to the plate.
Step 5
When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or grill pan.
Step 6
Cook for around 15 minutes or until beautifully gnarly and golden, turning regularly. Serve on a platter with the rest of the satay sauce on the side.