Entree: Suriname – Southern Culinary Region – Kip Satay (Grilled marinated chicken skewers served with a spiced peanut dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1/2-inch (1 cm) strips
- 12-16 bamboo skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) ketjap manis or sweet soy sauce
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 tbsp (15 ml) lime juice
- 1/2 cup (125 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) brown sugar or palm sugar
- 1 tsp (5 ml) sambal oelek or other chili paste, or to taste
- 1/4 cup (60 ml) warm water, plus extra to thin sauce if needed
- 1 tbsp (15 ml) vegetable oil for the sauce
- Fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. In a bowl combine ketjap manis, 2 tbsp vegetable oil, turmeric, ground coriander, salt, pepper, minced garlic, minced shallot, and lime juice to make the marinade. Add the chicken strips, toss to coat, cover and refrigerate at least 2 hours or preferably overnight.
2. Thread 3-4 strips of marinated chicken onto each soaked skewer, leaving a little space between pieces for even cooking.
3. To make the peanut sauce, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 1/2 cup (125 g) peanut butter, 1/2 cup (120 ml) coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, and sambal. Stir and warm gently until smooth; add 1/4 cup (60 ml) warm water to reach a thick but pourable consistency. Taste and adjust salt, sugar, or chili.
4. Preheat a grill or grill pan to medium-high and oil the grates. Grill skewers 3-4 minutes per side, turning once, until chicken is cooked through and lightly charred (internal temperature 165°F / 74°C).
5. Transfer skewers to a platter, spoon peanut sauce over or serve on the side, garnish with cilantro and lime wedges, and serve with rice, fries, or cassava.