Brochettes de poulet à la Thaïlandaise

Serves : 4 people

Preparation : 30 minutes

Cooking : 10 minutes

Wait : 30 minutes

Ingredients

For the skewers
300 g of chicken breasts Allow 150 grams per person if this is a main course
1 stick of lemongrass about 5–10 g
1 tsp of turmeric fresh or powdered
1 finger of ginger fresh, about 15 g
1 pinch of granulated sugar
1 pod of garlic
3 tbsp of frying oil sunflower and peanut oils, which are more heat-resistant than olive oil

Instructions

For the skewers

Prepare the marinade: Peel and finely dice the ginger, garlic, turmeric, and lemongrass.
In a bowl, combine the ginger, oil, turmeric, garlic, sugar, and lemongrass.
Cut the chicken breasts into strips lengthwise. Place the chicken pieces in a bowl and mix well. Let marinate for at least 30 minutes, but ideally overnight.
Thread the chicken strips onto small skewers.
Grill the skewers on a cast-iron griddle, a barbecue, or a lightly greased skillet for about 10 minutes.
If baking in the oven, allow about 20 minutes at 200°C.
Serve the skewers immediately, accompanied by the satay sauce.

For the satay sauce

Add all the ingredients (except the peanuts) to a bowl and blend until the mixture is well emulsified.
Coarsely crush the peanuts using a mortar and pestle. I don’t recommend using a blender for this—or if you do, proceed with caution—because it tends to turn the peanuts into a powder, and your sauce will lose that delightful crunch.
Add the peanuts to the rest of the mixture, and for a more elegant presentation, serve in small glasses or individual ramekins.