Grilled Chicken Satay with Spicy Sambal
Ingredients
Marinade
- 300g chicken fillet
- 1 lime
- Salt to taste
- Chicken stock powder to taste
- Black pepper powder to taste
- 1 tablespoon sesame oil
- 1 teaspoon oyster sauce
- 2 kaffir lime leaves
Sambal
- 3 large red chilies
- 15-20 bird's eye chilies
- 2 shallots
- 1 garlic clove
- Salt to taste
- Sugar to taste
- Chicken stock powder to taste
- Oil for sautéing
Preparation
Cut the chicken into cubes, not too thick so it cooks through, marinate with the marinade ingredients and let sit for about 30 minutes, then thread onto skewers and grill on a Teflon pan until cooked and slightly browned, turning frequently to cook evenly and set aside
Grind the sambal ingredients, the chilies and onions, then sauté with salt, sugar, chicken stock powder, and a little water to prevent drying until fragrant and adjust seasoning
Arrange the satay on a plate, drizzle with sambal, add squeezed lime juice, and serve
