Malaysian Chicken Satay

This chicken satay recipe is as easy, authentic, and impossible to resist! The chicken skewers turn out juicy and tender as to a flavorful marinade that soaks right in. It is cooked on the grill for that perfect char, then serve with a rich, spicy peanut satay sauce. It is enjoyable for 

Parties or enjoying at home with family and friends.

Important Tips:

Use a mix of chicken breasts, thighs, and legs for satay. Cutting them into uniform pieces ensures they cook evenly — so it is not undercooked or overdone.

To get the best flavor, marinate the chicken overnight. As this really lets deep, delicious flavors soak well.

Before grilling, soak bamboo skewers in water for at least two hours, it prevents the skewers from burning on the grill.

Use charcoal grill when making satay—the smoky aroma that adds to the chicken is unbeatable.

When threading the skewers, add a piece of chicken skin between the meat chunks. The fat bastes the meat while it grills, keeping it moist and juicy. Plus, once it melts away, it leaves behind beautifully charred and crispy edges.

For basting, cut off the white end of the lemongrass stalk (about 6 inches) and discard the rest. After pounding the white end with a pestle or the flat side of a cleaver, add it to the oil.  It gives the chicken a more pronounced lemongrass flavor that’s absolutely delicious.

Once cooked, use a pair of scissors to snip off any over-charred or burnt bits—just a little finishing touch that makes the satay look and taste just right!

Chicken satay can be substituted with other proteins like beef, lamb, shrimp, pork, firm tofu.

Vegetables such as bell peppers, zucchini, or mushrooms can also be used, though they should be marinated for a shorter time. 

Prep Time : 50 minutes

Cook Time : 10 minutes

Total Time : 1 hour

Servings : 6 people

 

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Ingredients  :

 1kg boneless and skinless chicken breasts, thighs, or legs

1 cucumber, cut into small pieces

1 small onion, quartered

Oil, for basting

 Chicken Satay Marinade:

2 stalks lemongrass, white parts only

2 cloves garlic, peeled

6 small shallots , or pearl onions, peeled

2 tsp turmeric powder

1 tsp coriander powder

Salt, Red Chilli Powder and sugar or honey as per taste

3 tbsp cooking oil

Method:

Cut the chicken meat into small cubes. Set aside.

Blend all the Chicken Satay Marinade ingredients in a food processor. Add a little water if needed.

Make the chicken satay sauce and peanut sauce (given below recipe).

Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling.

Serve hot with peanut sauce (recipe given below), fresh cucumber slices, and onions.

 

Enjoy!

 

 

Peanut Sauce:

This authentic, spicy, and rich homemade peanut sauce is perfect for chicken satay.

 

Prep Time : 15 minutes

Cook Time : 10 minutes

Total Time : 25 minutes

Servings: 6 People

 

 

 

 

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Ingredients : 

1 cup dry roasted peanuts, unsalted

1 tbsp tamarind pulp

1 tsp coriander powder

1 tbsp sweet soy sauce, 

Salt, Red Chilli Powder and Sugar as per taste

1 cup water

Quarter cup vegetable oil

Spice paste:

8 dried red chilies, seeded and soaked in warm water

3 cloves garlic, peeled

4 cloves small shallots peeled

1 stalk lemongrass, cut into 3 strips, use only 1 strip for the Spice Paste

Half inch ginger, peeled

Method:

Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.

In a small bowl, add the tamarind pulps plus warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard seed. Keep the tamarind juice.

Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.

In a sauce pan, heat the oil on medium heat and add the spice paste.

Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.

Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.

Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it’s done.

Let it cool at room temperature and serve the peanut sauce with satay.

 

Enjoy!