Satay a la Aunt Miho, korean style

Today it was going to be chicken. Thighs, to be exact, and what better to do on a tired day after a great party in Denmark, then to make Satay. I found a recipe with the ingredients I had at hand, and played a bit with some others. It came out fantastic, and how to do that, you can read below.

First of all, you need the following ingredients, of course.

  • 600 grams of chicken thighs, without skin
  • 5 tablespoons of sherry ( I know, it’s for old ladies, but this is a permitted use of it… just don’t drink it…)
  • 10 tablespoons of soy sauce
  • 2 cloves of garlic
  • 2 tablespoons of sesam oil
  • 8 teaspoons of cane sugar
  • 1 spring onion
  • half a leek, cut up in a quarter rings

Mix everything up, except the chicken. 20150525_10554720150525_111059

Now, cut up the chicken thighs in nice small parts that you can put on the sticks later. I’ve mixed the chicken parts in the marinade and covered it up. I stirred every 2 hours, leaving it in the fridge for a total of 8 hours, roughly.

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After the 8 hours, I fired up the grill (OTP) for indirect grilling and started putting the pieces of chicken on the sticks. Don’t forget to soak the sticks in water for a good 30 minutes at least, or they will burn while you grill them.

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I’ve placed them indirectly on the grill for a good 20 minutes at 180-200 degrees Celcius.

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At the end of that, I grilled them directly to darken them a little more and give it some more charcoal flavour. Very nicely browned and very tasteful!

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We served it with some noodles made with peppers and unions and I also cooked the marinade down and added some more sherry and soy sauce. I used some cornstarch to thicken it a bit more and it gave a great azian tasting sauce to go with the satay. Lovely!

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Should you try this, please let me know if it worked out as good for you as it did for me!

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