Pena Home Recipes

Chicken Satay

Name: Chicken Satay
Prep time: 15 min
Cook time: 1 d 20 min
Total time: 1 d 35 min
Yield: 24 servings
Ingredients: 1/4 cup (60ml) peanut sauce, plus more for drizzling and serving1/2 cup (120ml) kecap manis, plus more for as needed and for serving; Kecap manis , for serving; 1 tablespoon (15ml) vegetable oil; 2 tablespoons (30ml) juice from 2 Key limes or 1 Persian lime; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 makrut lime leaves; 2 pounds (907g) boneless, skinless chicken thighs (about 8 thighs), cut into 3/4-inch cubes; 25 to 30 bamboo skewers, soaked in water for at least 30 minutes (see notes); 2 small shallots (2 ounces; 57g), chopped into 1-inch pieces; 1 English cucumber (10 ounces; 285g), cut into 1-inch pieces; Fried shallots, homemade or store-bought, for serving

24 servings

porciones

15 minutes

tiempo activo

1 day 35 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

1/4 cup (60ml) peanut sauce, plus more for drizzling and serving1/2 cup (120ml) kecap manis, plus more for as needed and for serving

Kecap manis , for serving

1 tablespoon (15ml) vegetable oil

2 tablespoons (30ml) juice from 2 Key limes or 1 Persian lime

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 makrut lime leaves

2 pounds (907g) boneless, skinless chicken thighs (about 8 thighs), cut into 3/4-inch cubes

25 to 30 bamboo skewers, soaked in water for at least 30 minutes (see notes)

2 small shallots (2 ounces; 57g), chopped into 1-inch pieces

1 English cucumber (10 ounces; 285g), cut into 1-inch pieces

Fried shallots, homemade or store-bought, for serving

Instrucciones

In a large bowl, whisk 1/4 cup peanut sauce with the kecap manis, oil, lime juice, salt, and lime leaves until combined. Season to taste with additional kecap manis, lime juice, and salt as needed. Add chicken to marinade and toss to evenly coat. Cover bowl tightly with plastic wrap and marinate in the refrigerator for at least 1 hour and up to 1 day.

Thread 4 to 5 chicken pieces onto each skewer, packing them together tightly at the pointed end. Repeat with remaining chicken and skewers; reserve leftover marinade for basting.

Open grill's bottom vent completely. Light large chimney starter 2/3 filled with charcoal briquettes (about 4 quarts). When top coals are lit and partially covered with grey ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and open lid vent fully, and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Working in batches if needed, place chicken skewers over hot side of grill and cook, turning often and basting occasionally with reserved marinade, until cooked through and lightly charred, 5 to 8 minutes. Transfer cooked satay to a plate or rimmed baking sheet and cover with aluminum foil while grilling the remaining skewers.

Arrange satay on a large platter with shallots, cucumber, and lontong, if using. Drizzle satay with peanut sauce and kecap manis. Sprinkle with fried shallots. Serve immediately with a small bowl of peanut sauce for dipping.

Nutrición

Tamaño de la Porción

Calorías

94 kcal

Grasa Total

4 g

Grasa Saturada

1 g

Grasa No Saturada

0 g

Grasa Trans

Colesterol

46 mg

Sodio

354 mg

Carbohidratos Totales

5 g

Fibra Dietética

0 g

Azúcares Totales

4 g

Proteína

10 g