Chicken Satay

Ingredients

• 450 g Chicken Thigh
• 1 pcs Lemongrass
• 3 pcs Garlic
• 1 tsp Ground Turmeric
• 1 tbsp Ground Coriander
• 1 tsp Ground Cumin
• 2 tbsp Brown Sugar
• 1 tbsp Fish Sauce
• 1.6666666666666667 tbsp Neutral Oil
• 8 pcs Bamboo Skewers
• 120 g Peanuts
• 1 tsp Belacan
• 1 tbsp Tamarind Paste
• 160 ml Coconut Milk
• 1.12 l Water
• 1.25 tsp Kosher Salt
• 0.5 tsp White Pepper
• 0.5 pcs Cucumber
• 0.5 pcs Red Onion
• 1 pcs Lime
• 2 pcs Shallot

Method

1. Pat {chicken_thigh} dry, then finely chop {lemongrass} and thinly slice {shallot}. In a bowl, combine them with {garlic}, {ground_turmeric}, {ground_coriander}, {ground_cumin}, {brown_sugar}, {fish_sauce}, {neutral_oil}, {kosher_salt}, and {white_pepper}. Coat {chicken_thigh} well and marinate chilled so the aromatics penetrate and the surface dries slightly for better charring later.
2. Soak {bamboo_skewers} in {water} so they resist scorching on the grill.
3. Toast {peanuts} in a small saucepan over medium heat for a few minutes until golden and nutty, then tip out. Add a little {neutral_oil} to the same pan, crumble in {belacan}, and fry briefly until fragrant. Add {shallot} and {garlic} from the prepared aromatics and cook until softened. Stir in {ground_coriander}, then add {tamarind_paste}, {brown_sugar}, {coconut_milk}, and a splash of {water}. Season with {kosher_salt}, simmer gently until thickened, then fold in the toasted {peanuts} and blend or crush to a chunky sauce.
4. Thinly slice {cucumber}, {red_onion}, and {lime} for a crisp, bright contrast to the rich satay and sauce.
5. Thread the marinated {chicken_thigh} onto the soaked {bamboo_skewers} without packing too tightly so the heat can circulate and caramelize the edges.
6. Heat a grill pan or barbecue to high until very hot. Lightly oil the grates with {neutral_oil}, then grill the skewered {chicken_thigh} in a single layer, turning often, until lightly charred, glossy, and cooked through. Brush with any marinade in the last moments for extra lacquer, and cook until the center reaches a safe temperature and the edges smell smoky.
7. Rest the grilled {chicken_thigh} briefly so the juices settle, then plate with the warm {peanuts} sauce, {cucumber}, {red_onion}, and {lime}. Squeeze {lime} over at the table to brighten the smoky, savory finish.