Indonesian Satay Chicken Marinade Recipe

In a bowl combine marinade ingredients and mix through chicken. Combine the remaining ingredients and pour over the chickenNote.

Table Of Contents

• 1. Ingredients Indonesian satay chicken marinade recipe
• 2. Preparation Indonesian satay chicken marinade recipe
• 3. Ilustration Indonesian satay chicken marinade recipe Images

Ingredients

1. Mix fatty and lean meat cubes in each skewer.
2. Boil down until it becomes syrupy.
3. Add the chicken and toss.
4. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides.
5. Step 1 For the satay.
6. Skewer about 4-6 pieces chicken into metal skewer and place in a large plate or cookie sheet.
7. Step 2 Whisk together the soy sauce oil salt cumin if using fennel if using and garlic in a medium bowl.

For the chicken satay. Pat the chicken dry with paper towels. Place your chicken cubes into a bowl shallow baking dish or a re-sealable plastic bag and then set aside while preparing the marinade. Cut your meat into bite sized cubes then marinate with all the Sate Marinade ingredients. Cut the chicken into 1 inch cubes. Pre-soak the bamboo skewers with water overnight. Combine kecap manis soy sauce garlic oil vinegar cumin and coriander in a small bowl. Cut the chicken into 1-inch cubes.

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How to make Indonesian Chicken Satay. Pour the remaining marinade into the bag. Cover and refrigerate for 1 hr or overnight. Place the chicken in a large shallow bowl or baking dish. 1 tablespoon vegetable oil. Peel and finely chop the garlic. Mix the marinade ingredients tamarind pulp through oil add chicken and set aside to marinade for at least 20 minutes. Cook 8 to 10 minutes or until chicken is no longer pink in center turning once and brushing with peanut butter.

Preparation And Explanation

1. Add the chicken kecap manis and melted butter to a large bowl and mix. To prepare the peanut sauce heat the oil in a saucepan.
2. In a food processor blend satay sauce ingredients and set aside. Grill chicken for 2.
3. Heat a grill pan or BBQ to high. To prepare the satay.
4. Brush chicken with peanut butter mixture. Place all ingredients except chicken.
5. 14 cup coconut milk 2 tablespoons reduced sodium soy sauce 2 12 teaspoons yellow curry powder 1 12 teaspoons turmeric 3 cloves garlic minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar 1 tablespoon fish sauce 2 pounds boneless skinless chicken thighs cut into 1. Place the palm sugar in a saucepan and cover halfway with water.
6. When ready to grill place chicken on grill over medium heat. It was lots of fun to make the marinade.

Combine the chicken and the Marinade together stir to mix well. Repeat this process with remaining of chicken pieces. When ready thread 3-4 pieces of the chicken meat onto the bamboo skewers. Reserve 2 tablespoons of the marinade in a medium bowl. Using a brush or the back of spoon drizzle marinade over chicken. Thread the chicken onto skewers. Loosely thread chicken strips onto four 12 inch skewers. Marinate for at least 2 hours but best overnight in the fridge.

Cover the bowl with plastic wrap or a tight-fitting lid and leave to marinate in the fridge for about a half-hour. Marinate overnight in the refrigerator turning a few times. Dont put all of the marinade in the bowl. Marinating the chicken. 6 boneless and skinless chicken thighs or 2 boneless and skinless chicken breast cut into 12 cubes For chicken. In a small bowl combine kecap manis lime and white pepper and stir to blend. Blend all ingredients for the spice paste in a food processor until smooth. In small bowl combine all ingredients except chicken.

Soak satay sticks in water for about 4 hours before you plan on using them. Cut chicken into ½-¾ long pieces set aside.

Marinate the chicken in the sauce for at least 30 minutes or longer then scrape the marinade off the chicken before threading it equally onto the skewers. Marinate the chicken for 6 hours in the fridge or best overnight. It made a gigantic mess because I used the little food processor that attaches to my blender. 4 tablespoon sweet soy sauce For chicken. Rinse the chicken and place it on a cutting surface. Place chicken in a large sealable plastic bag. Reserve some to be used as a dipping sauce. If you dont have enough make an extra batch.

Cut chicken into ½-¾ long pieces set aside. Soak satay sticks in water for about 4 hours before you plan on using them. It was lots of fun to make the marinade. When ready to grill place chicken on grill over medium heat. Place the palm sugar in a saucepan and cover halfway with water. 14 cup coconut milk 2 tablespoons reduced sodium soy sauce 2 12 teaspoons yellow curry powder 1 12 teaspoons turmeric 3 cloves garlic minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar 1 tablespoon fish sauce 2 pounds boneless skinless chicken thighs cut into 1. Place all ingredients except chicken. Brush chicken with peanut butter mixture.

To prepare the satay. Heat a grill pan or BBQ to high. Grill chicken for 2. In a food processor blend satay sauce ingredients and set aside. To prepare the peanut sauce heat the oil in a saucepan. Add the chicken kecap manis and melted butter to a large bowl and mix. Step 2 Whisk together the soy sauce oil salt cumin if using fennel if using and garlic in a medium bowl. Skewer about 4-6 pieces chicken into metal skewer and place in a large plate or cookie sheet.

Step 1 For the satay. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides. Add the chicken and toss. Boil down until it becomes syrupy. Mix fatty and lean meat cubes in each skewer.