My dad used to cook satay at my school fetes and he would sell out by midday. I can’t show you the sauce recipe because that’s a top family secret, but I can show you the marinade I often use for larger cuts of meat because I’m too lazy to thread skewers.
- 2 chicken marylands
- olive oil, for drizzling
- satay sauce and baby salad mix, to serve
- 3 garlic cloves
- 1 lemongrass stalk, white part only, chopped
- 3 red Asian shallots (or ½ red onion)
- 2–3 cm piece ginger, peeled and chopped
- ½ tsp ground cumin
- ½ tsp ground fennel
- ½ tsp ground turmeric
- 2 tbsp coconut milk
- 1 tbsp caster sugar
- ½ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10 minutes
This recipe needs to be started 1 day in advance.
- For the marinade, place all the ingredients in a small food processor bowl and blitz until smooth.
- Place the chicken in a bowl, add the marinade and stir to coat well. Cover and refrigerate overnight.
- Preheat a chargrill pan or barbecue to medium. Add the chicken, drizzle with a little oil and cook, turning regularly, for 15-20 minutes or until cooked through. Rest for 5-10 minutes.
- Serve the chicken with salad and satay sauce on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.