Recipe

Satay Ajam

BBQ chicken satay is chicken on a skewer packed with flavour. Let the marinade do its work, grill the skewers and serve them warm as soon as they’re cooked through.

Number of people:

10 people

Duration:

105 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

180 ℃

Core temperature:

72 ℃

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Preparation

  1. Mix the ingredients for the spice paste into a smooth marinade. Cut the chicken thighs into cubes about the size of your thumb. Coat everything thoroughly – take your time with this, as this is where the flavour develops.

  2. Mix the chicken with the spice paste and leave it to marinate. Make sure everything is well coated – take your time with this, as this is where the flavour develops.

  3. Soak the skewers briefly in water and thread the chicken onto them. Keep a relaxed pace and follow the steps at your own speed – that way, barbecuing stays fun.

  4. Light the barbecue with the XCelsius BBQ lighter and create a direct and indirect cooking zone around 180°C. Time to get the barbecue going. Give it plenty of time to stabilise before you carry on.

  5. Grill the satay immediately until the outside is nicely browned. If necessary, move it to indirect heat to continue cooking. Keep an eye on it and turn it only when necessary, so that it browns evenly.

  6. Brush the chicken with the remaining spice paste whilst grilling. Always cook chicken until the internal temperature reaches at least 72°C. Make sure everything is ready beforehand; that way, you’ll work faster and more efficiently at the hot barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.