Malaysian Chicken Satay Recipe

| 31 Comments

If you have never had satay, you don’t know what you are missing!  Satay is one of the must try Malaysian street food – charcoal grilled succulent skewered meat (chicken or beef) served with special satay sauce. Don’t get mixed up with the Malaysian Satay Sauce and the Thai Peanut Sauce, they are different.

I prepared some of these Chicken Satay during a recent barbeque party with my extended family and it was an instant hit. I used the chicken satay recipe from Christine’s Recipes, which requires marinating the chicken with more spices than any usual Malaysian recipe and it does not require any satay sauce. The sugar in the marinate caramelizes during grilling makes the satay taste better and the marinated chicken satay by itself is already full of flavour that they do not need the satay sauce.

But Chicken Satay is not complete without the satay sauce! so I made some using the recipe from Malaysian celebrity chef Amy Beh. The sauce recipe is almost similar to the Indonesian peanut sauce, except Malaysian version uses milk instead of creamy coconut milk.

Over the years of eating tons of satay, I think one of the secrets is the skin or fat pieces skewered between the meat that makes the satay so succulent. Of course you can opt for an all-healthy chicken breast satay, but trust me – for once it’s a must to indulge in succulent Chicken Satays!
If you do not have a barbeque grill, don’t worry. A toaster oven works well, or follow Christine’s method – cook the satay in a frying pan and finish of in the oven. They look Just As Delish!

This Chicken Satay recipe is to be submitted to Muhibbah Malaysian Monday. Check out Muhibbah Malaysian Monday hosted by 3hungrytummies and Test With Skewer for more Malaysian goodies!

I’m also participating this post to Your Best Recipe of February 2012 hosted by Spicie Foodie. Check out the other yummy recipes submitted by other bloggers the February round-up here.

5.0 from 4 reviews

Malaysian Chicken Satay
 
Prep time
Cook time
Total time
 
Chicken Satay – charcoal grilled succulent skewered chicken served with special satay sauce. Chicken Satay is full of flavour even without the sauce. A must try Malaysian street food.
Author:
Serves: 18-20 skewers
Ingredients
Chicken Satay
  • 500g de-boned Chicken Thigh (or chicken breast), include the skin and fat
  • ½ Onion
  • ½ teaspoon Salt
  • 3 teaspoon Brown Sugar
  • ½ tablespoon Coriander Powder
  • ½ tablespoon Turmeric Powder
  • ½ tablespoon Cumin Powder
  • ½ tablespoon Sweet Paprika Powder
  • ½ tablespoon Chili Powder
  • 1 tablespoon Curry Powder
  • ½ teaspoon sesame oil
Satay Sauce
  • 5 Shallots – chopped
  • 2 clove Garlic
  • 1 Lemongrass – chopped
  • 5 Dried Red Chili – chopped
  • ¼ teaspoon Turmeric Powder
  • 1 inch Ginger
  • 1 inch Galangal – chopped (substitute with ginger if galangal is unavailable)
  • 200g Ground Roasted Peanuts
  • 1 teaspoon Salt
  • 2 tablespoon Brown Sugar
  • 100ml Water
  • 2 tablespoon Vegetable Oil (for frying)
Instructions
Chicken Satay
  1. Cut chicken thigh (and skin) into thin strips of 1inch slices. Blend onion in a food processor. Mix all ingredients in a plastic container, cover and refrigerate for several hours or preferably overnight.
  2. After marinating, thread the marinated chicken through soaked skewers. Thread the skin in between meat slices. This makes the satay more tender and juicy.
  3. Arrange the skewers on a heated grill or barbecue and grill until meat is evenly browned on both sides and cooked through. Prick meat with a toothpick. If no liquid runs out, it’s done.
  4. Serve with satay sauce, cucumber and onion.

Satay Sauce
  1. Ground the first 6 ingredients with a pestle and mortar (or you can also use a food processor).
  2. Heat oil in a wok/pan and fry the ground ingredients until the oil rises to the top.
  3. Add the other ingredients. Bring to a boil, then simmer the sauce for about 15 minutes until the gravy turns thick, stir constantly so the sauce doesn’t get burnt.
Notes
*Alternative Cooking Method:
Cook the skewered chicken in a frying pan over medium heat until both sides are light brown. Transfer the skewers onto baking tray lined with aluminum foil and bake for 25 minutes.
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31 Comments

  1. Maybe I’m wrong but I don´t see any peanuts in your peanut sauce

    • Hi Eric, you are right. I must have deleted the peanuts ingredient when I was amending the recipe a few weeks ago. I tweaked the peanut sauce recipe. Have added back the ground peanuts into the recipe. Thanks for the sharp eye

  2. Sounds delicious! Great post and recipe!

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  6. Hi Shannon,
    I hope you are enjoying your holiday. Satay you say? Oh, yes yes! We love chicken satay. Great recipe. Thanks for being a part of the YBR!
    Nancy/SpicieFoodie recently posted..Your Best Recipes of February 2012, YBRMy Profile

    • It was a fun and adventurous unplanned holiday, and super super cold! lots of food inspiration too! I just got back to Malaysia last night, so glad for the hot weather again :)
      Yes, who doesn’t love chicken satay :) Thanks for dropping by!

  7. This looks beautiful :) I love Malaysian cuisine, and was lucky enough to have a friend in college for awhile who would treat me to wonderful dishes. Gorgeous recipe!
    Kiri W. recently posted..Pepones Et Melones – Ancient Roman Water And Honey MelonsMy Profile

  8. I love chicken satay and peanut sauce. In fact, I was in Indonesia last year and had the best chicken and beef satay with peanut sauce mixed with sweet soy sauce….SUPER GOOD!! Nice blog by the way :) Super crisp…

    Thanks for sharing the recipe :)

  9. Pingback: Your Best Recipes of February 2012 | February’s YBR’s Roundp

  10. I love satay too. Going to try this for my family over the weekend :)
    Ann@Anncoo Journal recently posted..Creme BruleeMy Profile

  11. I love satay. I am a peanut sauce fan, definitely. Can’t wait to try this out!

  12. Argh! I haven’t had lunch yet now all I want is chicken satay :) Looks absolutely delicious!
    shaz recently posted..Happy “Summer of Love Cookies” DayMy Profile

  13. What a wonderful recipe, I have printed it up and am going to make something with it. I love the peanut sauce too, I could eat that with just noodles. Delish.
    Suzi recently posted..Creamy Belgian Endive SoupMy Profile

  14. I LOVE satay ! Who doesn’t ? hahaha When I saw your featured post on Asian Food Channel FB page my mouth waters hee hee Love the step by step how-to ! Yummy photos , too ;D
    anne recently posted..Strawberryfic huh!My Profile

  15. LOVE satay — fond childhood memories :)

    ps: I would be back in Malaysia for a few weeks sometimes around May this year — we must meet :)
    Kiran @ KiranTarun.com recently posted..Blood Orange & Tofu CheesecakeMy Profile

  16. I LOVE satay! My grandparents lived in Malaysia for a brief time when my mom was growing up. When I was a kids, she used to take us to dives in Houston that had satay like she had there. In my tiny Midwest town, we have no such Malay. I need to try and make these!
    Heather {the lovely cupboard} recently posted..Free Menu PrintableMy Profile

  17. Thanks so much for this recipe.I’ve been looking all around for a good chicken satay!My family loves it and we always eat this at out local malaysian restaurant here!So glad to have found your recipe and will definitely be making this :)
    Soni recently posted..Homemade Thai Green CurryMy Profile

  18. When I saw your title and picture I literally went “yes yes yes yes!” in my head. I’m not joking. I absolutely adore chicken satay, and love the peanut sauce just as much. I’ve made it before but can’t wait to try your version! Thanks for the tips on cooking it without a grill.
    Katherine Martinelli recently posted..Chocolate Covered Strawberries and a Valentine’s Day Blog HopMy Profile

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