Apr 14, 2011

Satay Ayam (Chicken Satay)

This recipe is adapted from Cradle of Flavor (W.W. Norton, 2006) by SAVEUR editor-in-chief James Oseland. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Credit: Todd Coleman

MAKES 30 SKEWERS

Ingredients

6 tbsp. peanut oil
¼ cup dark brown sugar
1 tbsp. ground coriander
2½ tsp. ground turmeric
1½ tsp. ground fennel
1½ tsp. kosher salt
3 cloves garlic, chopped
6 stalks lemongrass, chopped, plus 1 stalk, whole
3 large shallots, chopped
1 (5") piece ginger, chopped
3¼ lb. skinless chicken thighs, cut into 1"-wide, ¼"-thick slices

Instructions

1. Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.

2. Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5-6 minutes.