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Finished chicken satay on a plate with fresh basil

Charcoal Grilled Chicken Satay

Juicy pieces of coconut-marinated chicken thigh grilled over charcoal fire and served with an incredible peanut sauce. This recipe is so delicious you will wish you made more.
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Resting time 5 mins
Total Time 2 hrs 55 mins
Course bbq, chicken, Dinner
Cuisine Southeast Asian
Servings 5 skewers
Calories 200 kcal

Equipment

  • Metal or wooden skewers
  • BBQ
  • Food processor
  • grill brush

Ingredients
  

  • ½ kilo chicken thigh, boneless and skinless about 4 chicken thighs
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 6 g ginger, peeled 1 piece the same size as two cloves of garlic
  • 2 cloves garlic, peeled
  • 1 tsp coriander powder
  • 2 tsp soy
  • ½ whole red chili
  • 1 bunch thai basil for garnish
  • 2 tbsp butter, melted (optional) for basting the meat
  • sea salt to taste
  • 5 whole skewers, soaked

Instructions
 

  • Cut the chicken into bite-sized pieces that will fit onto the skewers.
    Chicken cut into small pieces
  • Add all the ingredients together and blend in the food processor. Pour over the chicken and cover with plastic wrap or put in a plastic zip lock bag. Chill the chicken in the marinade overnight or for at least 2 hours in the fridge. If you are planning to BBQ today, soak the wooden skewers in cold water now.
    Marinating the chicken
  • Remove the chicken from the fridge 30 minutes before cooking. Thread the meat onto the skewers as evenly as possible. Fire up the BBQ.
    Chicken ready to go on wooden skewers.
  • Once the grill is cleaned and hot, season the chicken skewers liberally with sea salt. Grill on the hottest part of the grill.
    Chicken satay on the grill being brushed with butter
  • Keep an eye on the meat as it can burn pretty easily. Everytime you turn the meat over, brush with butter. Test the biggest piece of meat with a knife by cutting slightly to see if the meat is cooked.
    Smokey chicken satay on the charcoal grill.
  • Before serving, baste with a final brush of melted butter and rest the chicken for 5 minutes on the fresh basil. Serve with peanut sauce and enjoy!
    Finished chicken satay on a plate with fresh basil

Notes

Soaking the wooden skewers in water prevents them from burning too quickly on the grill.
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