- 400 grams of chicken breast into cubes
- skewers (soaked for 2 hours in cold water, so they can not burn during grilling)
- - For the brining:
- 160 g of salt
- 2 liters of hot water
- - For the marinade:
- 6 g of curry powder
- 60 g of fish sauce
- 30 g garlic
- 24 g palm sugar
- 500 ml of coconut milk
- 10 g of fresh turmeric, grated
Grilled chicken reminds me of my holiday in Thailand, where I ate satay gai (สะเต๊ะไก่). Portable barbecue stalls were ‘the thing’ in every city we visited. No wonder every street was filled with the smell of barbecued chicken! Lucky for us, Barbecook has three brand new on the go-barbecues this summer. We got to test the charming Carlo, a yellow barbecue which you can easily take with you on a trip!
Thanks to the brining, these delicious chicken satays are packed full of flavor. As if that wasn’t enough, a tangy coconut tumeric marinade takes it over the top. We love to serve these satays as an appetizer or as a perfect side dish with a Thai style sweet potato soup.
Preparation (the day before)
- Dissolve the salt in warm water and let cool.
- Place the chicken in the brine solution so that all the cubes are under water.
- Allow 2 hours brining.
- Remove the meat from the brine and let the meat marinate overnight.
The day itself
- Pierce the meat on the skewers.
- Grill it!
Tip: If you want to make this recipe witch, for example, pork belly, have to brine the meat for about 8 hours.