Mouthwatering satay chicken with the deep rich flavours and aromas of Malaysia.

The chicken in this recipe can be replaced with peeled, deveined green raw prawns or beef (porterhouse/sirloin). Treat the beef in the same manner as the chicken, tenderising it before marinating. The cleaned prawns can be placed straight into the marinade.

4 chicken thighs
Bamboo skewers, soaked in cold water for 2 hours
Satay Peanut Sauce

3 tbsp peanut oil
2 tsp lemongrass paste from tube
2 cloves garlic (or 1 tsp minced garlic in jar)
3 spring onion
2 tsp turmeric powder
1 tsp ground coriander
1 tsp chilli powder (1/2 tsp for mild)
2 tbsp brown sugar
1/2 tsp salt, or to taste

Blend the peanut oil, lemongrass, garlic, spring onions, turmeric, coriander, chilli and brown sugar. Add some water if necessary. Season with the salt as required. Pour the marinade into a large bowl and set aside.

Place one of the chicken thighs between two layers of cling film and pound using either a rolling pin or flat meat mallet/tenderiser. Do the same with the rest of the thighs.

Slice the thighs into long strips around 3 cm wide.

Place the chicken in the bowl with the marinade and mix well ensuring that all chicken pieces are coated. Cover and refrigerate for at least three hours or preferably overnight.

Make the Satay Peanut Sauce while the chicken is marinating.

Remove a piece of the marinated chicken and thread it onto one of the pre-soaked skewers, ensuring that the chicken is flat to allow even cooking on each side. Continue threading each piece of chicken onto the skewers. Having flat pieces of meat rather than cubes allows the meat to sit flat while cooking and ensures an even cooking surface.

Cook the chicken skewers on a hot griddle or BBQ grill until cooked through – the thinner the slices the quicker they will be to cook through. Don’t overcook the chicken or it may dry out.

Once cooked, serve immediately with the satay peanut sauce.