Barbecued satay chicken

My dad used to cook satay at my school fetes and he would sell out by midday. I can’t show you the sauce recipe because that’s a top family secret, but I can show you the marinade I often use for larger cuts of meat because I’m too lazy to thread skewers.

Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 chicken marylands
• olive oil, for drizzling
• satay sauce and baby salad mix, to serve

Marinade

• 3 garlic cloves
• 1 lemongrass stalk, white part only, chopped
• 3 red Asian shallots (or ½ red onion)
• 2–3 cm piece ginger, peeled and chopped
• ½ tsp ground cumin
• ½ tsp ground fennel
• ½ tsp ground turmeric
• 2 tbsp coconut milk
• 1 tbsp caster sugar
• ½ tsp salt

Resting time: 10 minutes

This recipe needs to be started 1 day in advance.

Instructions

1. For the marinade, place all the ingredients in a small food processor bowl and blitz until smooth.
2. Place the chicken in a bowl, add the marinade and stir to coat well. Cover and refrigerate overnight.
3. Preheat a chargrill pan or barbecue to medium. Add the chicken, drizzle with a little oil and cook, turning regularly, for 15-20 minutes or until cooked through. Rest for 5-10 minutes.
4. Serve the chicken with salad and satay sauce on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.