Malaysian Chicken Satay

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Chicken Satay skewers with a bowl of peanut dipping sauce on the side

Prep Time:

60 minutes, plus 1 hour marinate time

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

Explore the street food stalls, night markets and hawker centers of Thailand, Malaysia, Cambodia and more without ever leaving home thanks to chef and Masterchef Australia finalist Sarah Tiong's satisfying Southeast Asian recipes.

Sarah opens up a fantastic world of flavor to try. These hearty snacks, barbeque bites and shared plates encompass the most popular street foods of Southeast Asia, gleaned from her Malaysian family recipes and her own travels throughout the region. And in Sarah's opinion, the secret to incredible Southeast Asian food is all in the sauce, so she also shares an entire chapter of sweet, savory, salty, and spicy options to top off your meal, including family secrets like her Mum's "Everything" Sauce.

Whether it's steamed, fried or barbecued, every recipe in this book will fill your table with delicious, unforgettable dishes-- so what are you waiting for?

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