Grilled Balinese Chicken Satay Lilit with Coconut and Lemongrass

Blend the shallots, garlic, minced lemongrass, chilies, ginger, turmeric and coriander into a coarse paste, then fry it in the coconut oil over medium heat until fragrant and deepened in color, about 4 minutes. Let cool.

Serves 4

Ingredients

• 1.5 lb ground chicken
• 1 cup freshly grated or unsweetened desiccated coconut
• 4 shallots, finely chopped
• 4 cloves garlic, minced
• 2 stalks lemongrass, tender core finely minced, plus 8 stalks for skewering
• 2 red chilies, seeded and minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons coconut oil
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 lime, cut into wedges, for serving

Instructions

1. Blend the shallots, garlic, minced lemongrass, chilies, ginger, turmeric and coriander into a coarse paste, then fry it in the coconut oil over medium heat until fragrant and deepened in color, about 4 minutes. Let cool.
2. In a bowl, combine the ground chicken, grated coconut, cooled spice paste, brown sugar and salt, mixing and kneading until the mixture is sticky and holds together.
3. Chill the mixture for 20 minutes so it firms up and is easier to mold.
4. Take a heaped tablespoon of mixture and press and mold it firmly around the lower half of a lemongrass stalk to form a sausage shape; repeat with the remaining stalks.
5. Heat a charcoal grill to medium; oil the grate well so the satay does not stick.
6. Grill the satay lilit, turning every few minutes, until browned, lightly charred and cooked through, about 10 to 12 minutes.
7. Serve hot off the grill with lime wedges and steamed rice, letting everyone squeeze citrus over the top.
8. Sate lilit hails from Bali, where it is a fixture at temple ceremonies and family feasts, distinguished from other Indonesian satays because the seasoned meat is wrapped, or lilit, around a fragrant lemongrass stick rather than threaded on a skewer. The stalk perfumes the chicken from the inside as it grills, and the generous coconut keeps each bite tender — a dish that carries the incense-and-sea-air spirit of the island straight to a summer backyard grill.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 34g
• Fat: 24g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg