Grilled Chicken Satay

Ingredients

• 2 cloves garlic
• 1 piece ginger (walnut-sized)
• 200 ml coconut milk
• 1 stalk lemongrass
• 3 tbsp Lime juice
• 1 tbsp Sesame oil
• 1 tbsp light soy sauce
• 1 tsp turmeric
• 0.5 tsp cumin
• 4 chicken breast fillets (about 140 g each)
• vegetable oil (for greasing)

Instructions

1. 1.

   For the marinade, peel and finely dice the garlic and ginger, then mix with coconut milk. Clean, wash, and cut lemongrass into thin rings, leaving only the woody end. Add lime juice, sesame oil, soy sauce, turmeric, and cumin to the coconut mixture.

2. 2.

   Rinse chicken breast fillets, pat dry, and slice lengthwise into thin strips. Lightly flatten each strip with a broad knife blade, then mix in a bowl with the marinade. Cover and refrigerate for at least 2 hours.

3. 3.

   Soak wooden skewers in cold water for about 30 minutes to prevent burning on the grill.

4. 4.

   Preheat the grill.

5. 5.

   Drain marinated strips and thread onto soaked skewers. Place chicken skewers on an oiled rack and grill for 6-8 minutes, turning once to brown evenly.

6. 6.

   Serve with dipping sauces as desired.