Description
Chicken Satay – charcoal grilled succulent skewered chicken served with special satay sauce. This Chicken Satay is full of flavor even without the sauce. A must try Malaysian street food.
Ingredients
For the Chicken Satay
- 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
For the Satay Sauce
- 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)
Instructions
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.
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.
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.
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.
Serve the satay hot with the peanut sauce, along with cucumber slices and onion wedges on the side.
Notes
Chicken choice: Thighs stay juicier, but breasts work too. Including a bit of skin adds the authentic texture and richness.
Skewers: Soaking prevents burning on the grill. Metal skewers also work well.
Peanut sauce: Add a little more lime juice if you prefer a brighter flavor, or more chili for extra heat.
Make ahead: The chicken can be marinated up to 24 hours ahead; the sauce keeps for 3–4 days in the fridge.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Street Food
- Method: Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 5 skewers
- Calories: 495
- Sugar: 10g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg