Malaysian Chicken Satay

Chicken Satay Marinade

1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

Chicken Satay Skewers

1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
2. Preheat the grill to medium-high heat (400 to 450°F).
3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.