Balinese Lemongrass Chicken Satay with Fresh Chili Relish
Transport your taste buds to Bali with this distinctive chicken sate lilit. Finely minced chicken is artfully molded around fragrant lemongrass skewers and grilled to perfection. Accompanied by a vibrant, zesty sambal matah, this dish offers an exquisite harmony of savory, spicy, and aromatic flavors that truly capture the essence of Indonesian cuisine.
Let's cook.
In a medium bowl, combine the ground chicken, grated coconut, red curry paste, palm sugar, and 1/2 teaspoon of salt. Mix thoroughly with your hands until all ingredients are well incorporated.
Divide the chicken mixture into 8 equal portions. Take one portion and mold it firmly around the top 3-4 inches of a lemongrass stalk, forming an elongated oval shape. Repeat with the remaining chicken mixture and lemongrass stalks.
Prepare the sambal matah: In a small bowl, combine the thinly sliced shallots, garlic, bird's eye chilies, and lime juice. Pour the melted coconut oil over the mixture and stir well. Set aside.
Heat a grill pan or outdoor grill to medium-high heat. Grill the sate lilit for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred. The internal temperature should reach 165°F (74°C).
Serve the Indonesian Chicken Sate Lilit hot, accompanied by the fresh Sambal Matah on the side.
About This Recipe
Big flavor.✦
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