A quick chicken satay recipe to go with peanut sauce. I believe the secret to good and fragrant chicken satay is the marinades. And of course the grilling part: the purists would insist on using charcoal-grill. When you don’t have charcoal and would just like to make some easy satay, you do make use of what you have. I honestly think that pan-grilled satays are just as good. Aren’t all food that was made with love conquer all?
Back to the marinades, I went back to the basic, everything in moderation is the key. The spices of my choice are shallots and garlic, coriander seeds, tamarind, palm sugar and salt. There are two reasons for this lack of spices (compared to my other recipes). The heat emitted from grill pan will not be as hot as charcoal-open-fire grill, so the meat should not have thick marinade paste covering it or it will really take much longer to cook, and ultimately, tough chicken. Second reason, it relates to the laziness to go through with the authentic Indonesian chicken satay-making rituals. The simplification is a bit extreme, but it does taste good, with half the work.
Grind spices using mortar and pestle or grinder to coarse paste. Fine and smooth paste will do too.