Chicken Satay

Ingredients

• 500 g Chicken Thigh
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 pcs Lemongrass
• 3 pcs Garlic
• 1 tsp Belacan
• 1.3333333333333333 tbsp Brown Sugar
• 120 ml Coconut Milk
• 4 tbsp Peanut Butter
• 2 tsp Tamarind Paste
• 1.3333333333333333 tbsp Soy Sauce
• 1.3333333333333333 tbsp Neutral Oil
• 1.25 tsp Kosher Salt
• 0.5 pcs Cucumber
• 1 pcs Lime
• 2 tbsp Roasted Peanuts
• 2 pcs Shallot

Method

1. In a blender, pulse {lemongrass}, {garlic}, {shallot}, {belacan}, {turmeric_powder}, {coriander_powder}, {cumin_powder}, {brown_sugar}, {soy_sauce}, {neutral_oil}, and {kosher_salt} into a thick paste. Add {chicken_thigh} and coat well, rubbing the paste in so the meat absorbs flavor evenly.
2. Cover and refrigerate {chicken_thigh} until the paste smells deeply fragrant and the surface turns golden from {turmeric_powder}. This rest helps the seasoning penetrate and keeps the skewers juicy.
3. In a small saucepan over medium heat, warm {neutral_oil}, then add {peanut_butter}, {coconut_milk}, {tamarind_paste}, {brown_sugar}, {soy_sauce}, and a pinch of {kosher_salt}. Simmer, stirring, until smooth, glossy, and thick enough to coat a spoon.
4. Thread {chicken_thigh} onto skewers in loose folds rather than tight packs so the heat can circulate and char the edges instead of steaming the meat.
5. Pat any wet spots on {chicken_thigh} dry so the skewers caramelize well. Grill over medium-high heat, turning often, until lightly charred, cooked through, and an instant-read thermometer in the thickest piece reads 165°F.
6. Rest {chicken_thigh} briefly off the heat so the juices settle back into the meat and the surface stays glossy.
7. Serve {chicken_thigh} with {cucumber} and {cook_sauce}, then finish with {lime} and scatter over {roasted_peanuts} for crunch.