There is something for everyone, with this recipe. Azada’s Peanut Oil makes the taste more authentic and simple to make. We all know that food served on skewers is just plain fun and seriously easy to eat, without your finger getting sticky. These chicken satays are made from juicy breast meat, and marinated in creamy and delicious ingredients, so they don’t dry out during grilling.
The best part for me is the sugar in the marinade, helping to get the meat a nice and caramel brown, giving the essence of a barbecue.
750 grams skinless chicken breasts, cut into medium chunks
4 tablespoons Azada Peanut Oil
2 red shallots, peeled and roughly chopped
3 large garlic cloves, peeled
1-inch piece of fresh ginger
A small handful of fresh coriander and spearmint
2 tablespoons of coriander-cumin powder
1 tablespoon turmeric powder
1 teaspoon curry powder
1 ½ tablespoons soy sauce (gluten free soy sauce)
300 ml coconut milk
1 teaspoon sea salt
3 tablespoons demerara sugar
To make the marinade, place the shallots, garlic, ginger, mint and coriander into a food processor and blend to a fine puree. Pour the puree into a large bowl and add the spices, salt and sugar. Mix well to combine. Once the mixture in combined, add Azada’s Peanut Oil, coconut milk and soy sauce, and stir again to create a creamy sauce with a nutty aroma.
Add the chicken, mixing well to ensure all the pieces are well coated. Cover and leave in the fridge to marinade for 6-8 hours.
An hour before cooking, soak the bamboo skewers in cold water, stopping them from burning.
Meanwhile, preheat the grill on a high temperature. Thread the chicken pieces onto the skewers and cook for 7-10 minutes on each side (depending on thickness), until both sides are slightly blackened around the edges and serve hot.