There are many versions of satay recipes from Asia, but let me assure you that the best satay in the world comes from Malaysia, some say the “birthplace” of satay. Called “Satay Ayam” in Malaysian language, any real foodies who have been to the entire Southeast Asia region will agree they are the best!
Malaysian Chicken Satay
Course: Appetizer50
minutes10
minutes1
hourThere are many versions of satay recipes from Asia, but let me assure you that the best satay in the world comes from Malaysia, some say the "birthplace" of satay. Called “Satay Ayam” in Malaysian language, any real foodies who have been to the entire Southeast Asia region will agree they are the best!
Ingredients
Ingredients
2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
Chicken Satay Marinade:
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey
Directions
- Cut the chicken meat into small cubes. Set aside.
- Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
- Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.
