Satay Ayam

Saveur, May 2011


  • 6 tbsp. peanut oil
  • 1/4 cup dark brown sugar
  • 1 tbsp. ground coriander
  • 2 1/2 tsp. ground turmeric
  • 1 1/2 tsp. ground fennel
  • 1 1/2 tsp. kosher salt
  • 3 cloves garlic, chopped
  • 6 stalks lemongrass, chopped, plus 1 stalk, whole
  • 3 large shallots, chopped
  • 1 5″ piece ginger, chopped
  • 3 1/4 lb. skinless chicken thighs, cut into 1″-wide, 1/4″-thick slices

Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.

Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5–6 minutes.

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