Tender Indonesian chicken skewers, marinated in kecap manis and grilled until lightly caramelized. The peanut sauce is rich, sweet, tart, and perfectly spiced.
Ingredients
- 700 g boneless skinless chicken thighs
- 120 g unsalted roasted peanuts
- 200 ml coconut milk
- 60 ml kecap manis
- 30 ml soy sauce
- 20 g tamarind paste
- 15 g brown sugar
- 3 cloves garlic
- 2 pieces shallot
- 20 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 piece fresh red chili
- 2 tbsp sunflower oil
- 1 piece lime
- 1 piece cucumber
- 1 piece red onion
- 0.5 bunches fresh cilantro
- to taste fine salt
- 100 ml water
Method
- Cut the chicken into uniform pieces suitable for skewers, then pat dry thoroughly so the marinade adheres well.
- Blend the garlic, shallot, ginger, turmeric, ground coriander, cumin, a portion of the kecap manis, soy sauce, oil, and a pinch of salt until a fragrant, bright orange paste forms.
- Coat the chicken with this marinade, cover, and let rest in the fridge until the meat is well-seasoned and glossy.
- Meanwhile, blend the peanuts with the coconut milk, tamarind paste, brown sugar, chili, the remaining kecap manis, and a little water until a thick, coating sauce is formed.
- Gently heat the peanut sauce, stirring frequently, until it becomes silky, fragrant, and loose enough to coat the back of a spoon.
- Thread the marinated chicken onto soaked wooden skewers or metal skewers, leaving a little space between the pieces so they cook evenly.
- Grill the skewers on a grill pan, a griddle, or a hot barbecue, turning regularly, until the edges are caramelized and the chicken is juicy in the center.
- Serve the skewers immediately with the warm or room-temperature peanut sauce, cucumber slices, red onion, fresh cilantro, and a lime wedge.
Nutrition
Per serving
- Energy
- 779.5 kcal
- Protein
- 40.89 g
- Carbohydrate
- 30.88 g
- Fat
- 55.93 g
- Fibre
- 5.36 g
- Calcium
- 65.84 mg
- Iron
- 3.72 mg
- Magnesium
- 100.31 mg
