Chargrilled satay chicken on lemongrass stalks

Chargrilled satay chicken on lemongrass stalks

20 mins Prep · 30 mins Cook
Created by Spinneys
Prep time 20 minutes
Refrigeration time 1 hour to overnight
Cook time 30 minutes
Serves 4
Cuisine Asian
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 987
Fat 67.5g
Saturates 16.5g
Protein 76.59g
Carbs 24.1g
Sugars 14g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Deseed the chillies. Peel and roughly chop the garlic.


Place the garlic, chillies, sunflower oil, cumin, tumeric, kecap manis, fish sauce, coconut milk and water in a blender or food processor to make the satay sauce. Blitz until smooth. Set aside half the mix.


Place the remaining half of the satay sauce in a bowl with the chicken pieces and toss to combine. Refrigerate for 1 hour or overnight.


Preheat a grill or griddle pan over a medium heat.


Halve the lemongrass and thread the chicken onto the skewers. Brush the skewers with the sesame oil.


Grill in batches, turning occasionally, until cooked through, approx. 6-8 minutes. Place the skewers on a serving platter.


Place the reserved satay sauce in a small pot over a medium heat. Bring to a boil and cook for approx. 2 minutes or until slightly reduced.


Drizzle the satay sauce over the skewers and finish with the extra peanuts and basil leaves. Serve the skewers while hot.