Search form

Malaysian Chicken Satay

Share this content.

Chicken Satay skewers with a bowl of peanut dipping sauce on the side
Number of Servings: 
Serves 4
Recipe Source: 
Sweet, Savory, Spicy by Sarah Tiong ($25.00, Page Street Publishing Co, 2020)

Ingredients

Chicken Satay

  • 3 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 tsp brown sugar
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • Pinch of salt
  • 3 tbsp rice bran, canola or grapeseed oil
  • 6 (4 oz) boneless, skinless chicken thighs, cut into bite-size pieces

Serving Suggestions

  • Store-bought peanut sauce
  • Thickly sliced cucumber Thinly sliced red onion

Equipment

  • Grill
  • Bamboo skewers

Directions

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.

Notes

Satay—specifically, Malaysian chicken satay—punctuates most of the happy family barbecues in my life. The juicy chicken pieces, which are covered in the warmth of curry spices and a hint of sweetness and then paired with a creamy peanut sauce, hold a special place in my heart.

There is nothing greater than seeing the family gather around the barbecue as they flip skewers of satay, sip an icy beverage and have a good time.

The marinade in this recipe works brilliantly with beef and pork too.

Nutrition Info: 
With cucumber, red onion, and 1⁄4 cup peanut sauce per serving: 590 Calories, 49 g Protein, 202 mg Cholesterol, 28 g Carbohydrates, 16 g Total sugars (1 g Added sugars), 5 g Fiber, 31 g Total fat (6 g sat), 1,175 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, ★★★★ Vitamin B2 (riboflavin), Vitamin E, Zinc, ★★ Vitamin B1 (thiamine), Vitamin K, Iron, Magnesium, Potassium, ★ Folate

Share this content.

Contributor

Sarah Tiong

Since about the age of 15, Sarah Tiong has had an undeniable and unstoppable passion for food. Food encompasses everything she treasures about her family.

On a whim, she applied to MasterChef Australia, finishing in the Top 6. This adventure changed her forever: she realized that it was possible to share her love, passion and excitement for food with the world.

Enjoy the beautiful flavors of Southeast Asia street food at home with her amazing recipes!

You Might Also Like...

Grilled Mussels with Lime and Pepper Sauce

Grilled mussels served on a dark platter

Rosemary-Feta Chicken Skewers

chicken and red pepper kebabs with rosemary

Gluten-Free Thai Chicken Wings

Gluten-free Thai Chicken Wings
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.