Malaysian Chicken Satay

Name: Malaysian Chicken Satay
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Malaysian
Ingredients: 1.1 lb (500 g) boneless chicken thighs or breasts, with skin and fat included; 1/2 onion, blended or finely grated; 1/2 teaspoon salt; 3 teaspoons brown sugar; 1/2 tablespoon coriander powder; 1/2 tablespoon turmeric powder; 1/2 tablespoon cumin powder; 1/2 tablespoon sweet paprika powder; 1/2 tablespoon chili powder; 1 tablespoon curry powder; 1/2 teaspoon sesame oil; 3 shallots, chopped; 1 garlic clove, chopped; 2 red chilies, chopped; 1/4 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 tablespoon chopped galangal (or substitute with ginger); Juice of 2 limes; 1 tablespoon soy sauce; Salt, to taste; 1 tablespoon brown sugar; 2 tablespoons crunchy peanut butter; 1/2 cup (125 ml) water; 2 tablespoons milk; 2 tablespoons vegetable oil (for frying)

Satay is one of the must try Malaysian street foods – charcoal grilled succulent skewered chicken served with a delicious peanut sauce.

byShannon Lim-de Rooy

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If you’ve never had satay, you’re in for a revelation. In Malaysia, it’s one of the country’s most beloved street foods—charcoal-grilled skewers of marinated meat, usually chicken or beef, served with a rich, aromatic satay sauce. And no, it’s not the same as Thai or Indonesian peanut sauces—the three are completely different in both flavor and preparation.

I made these chicken satays at a recent family barbecue, and they disappeared almost as soon as they hit the platter. This version leans heavier on the spices than most traditional Malaysian recipes and doesn’t even need the sauce to shine. The sugar in the marinade caramelizes as the meat grills, giving the skewers incredible depth and sweetness. Still, no satay experience feels complete without that nutty, slightly spiced sauce for dipping.

The Malaysian version of the sauce is close to the Indonesian peanut sauce, but with a twist—it’s made with milk instead of coconut milk, which gives it a lighter, smoother texture.

After years of eating countless skewers, I’ve learned one secret to great satay: small pieces of chicken skin or fat threaded between the meat. They render beautifully over the fire and keep the satay juicy. Of course, you can make a leaner version with just chicken breast, but every once in a while, it’s worth going all in for the real thing.

No grill? No problem. A toaster oven or even a frying pan followed by a quick roast in the oven will still get you there.

How to Make Malaysian Chicken Satay

Step 1 – Marinate the chicken

Cut the chicken (with skin) into 1-inch (2.5 cm) strips. In a bowl, mix the onion, salt, sugar, and all the spices with the sesame oil. Add the chicken and stir to coat evenly. Cover and refrigerate for several hours or overnight.

Step 2 – Prepare the skewers

Soak wooden skewers in water for at least 30 minutes. Thread the marinated chicken onto the skewers, alternating pieces of meat and skin for tenderness.

Step 3 – Grill or cook

Grill the skewers over medium heat, turning occasionally until evenly browned and cooked through. If juices run clear, they’re ready.

Alternative method: Cook in a frying pan over medium heat until lightly browned on both sides, then transfer to a foil-lined tray and bake at 375°F (190°C) for 25 minutes.

Step 4 – Make the satay sauce

Grind the shallots, garlic, chilies, turmeric, coriander, and galangal into a paste using a mortar and pestle or food processor. Heat the oil in a pan and fry the paste until fragrant and the oil rises to the surface. Add soy sauce, lime juice, salt, sugar, peanut butter, and water. Simmer until thickened, about 10 minutes. Stir in the milk and cook another 5–6 minutes until smooth.