Malaysian Chicken Satay is a traditional Malaysian recipe for a classic dish of marinated chicken meat threaded on skewers, barbecued and served with a peanut dipping sauce. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Chicken Satay.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This Malaysian chicken satay recipe is one of my favourites—easy, authentic, and impossible to resist! The chicken skewers turn out juicy and tender thanks to a flavourful marinade that soaks right in. They're cooked on the barbecue for that perfect char, then served with a rich, spicy peanut satay sauce. I'm happy to say that this is also one of my wife's favourites.
Ingredients:
1kg boneless and skinless chicken breasts, thighs, or legs
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
For the Chicken Satay Marinade:
3 tbsp cooking oil
2 lemongrass stalks, white parts only
2 garlic cloves, peeled
6 small shallots, or pearl onions, peeled
2 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp chilli powder
1/2 tbsp salt, or to taste
2 tbsp sugar or honey
Combine the chicken and the marinade and stir to mix well. Marinate the chicken for 6 hours in the refrigerator, (but best over-night). When ready, thread 3-4 pieces of the chicken onto each bamboo skewer.
Barbecue 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 the peanut sauce, fresh cucumber slices, and onions.
Click on the image, above to submit to Pinterest.