Chicken Satay

Ingredients

• 700 gchicken thigh — cubed
• 3 tbsppeanut sauce
• 2 tbspkecap manis
• 2 clovesgarlic
• as neededskewers
• to tastefine sea salt

Method

1. Start by cutting the 700 g chicken thigh into bite-sized pieces, roughly 2 to 3 cm each. This size ensures even cooking and a good balance of meat to skewer. Mince the 2 cloves of garlic finely, as this will help distribute the flavor evenly throughout the chicken.
2. In a mixing bowl, combine the chicken pieces with 3 tbsp peanut sauce, 2 tbsp kecap manis, and the minced garlic. Mix thoroughly to ensure each piece of chicken is well-coated. This marinade will infuse the chicken with a sweet and savory flavor that is characteristic of satay.
3. Soak the skewers in water for about 10 minutes to prevent them from burning during cooking. Once soaked, thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
4. Preheat a grill or grill pan over medium-high heat. Brush the cooking surface lightly with oil to prevent sticking and to help achieve a nice char on the chicken. Place the skewers on the grill, leaving space between them for air circulation.
5. Cook the chicken skewers for about 4 to 5 minutes on each side. Look for a golden-brown color with slight charring on the edges. The chicken should feel firm to the touch and the juices should run clear when pierced.
6. Once cooked, remove the skewers from the grill and sprinkle them with fine sea salt to taste. This final touch of salt enhances the flavors of the marinade and the natural taste of the chicken.
7. Serve the chicken satay immediately while hot, accompanied by additional peanut sauce if desired. This dish is best enjoyed fresh, with the skewers ready for sharing at the table.