Malaysian Chicken Satay
Updated July 10, 2020 Cookbook
Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More
Published by Page Street Publishing Co.
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.
Ingredients
- 3 tablespoons (27 g) curry powder
- 2 teaspoons (6 g) ground turmeric
- 1 teaspoon brown sugar
- 1 large onion, minced
- 3 cloves garlic, minced
- Pinch of salt
- 3 tablespoons (45 ml) rice bran, canola or grapeseed oil
- 6 (4-oz [112-g]) boneless, skinless chicken thighs, cut into bite-size pieces
- Serving Suggestions
- Creamy Malaysian Peanut Sauce (page 131) or store-bought peanut sauce
- Thickly sliced cucumber
- Thickly sliced cucumber
Instructions
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Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes.
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To make the chicken satay, mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl. 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).
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Preheat the grill to medium-high heat (400 to 450°F [204 to 232°C]).
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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.
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Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F [177°C]) 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.
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Serve the satay skewers with the Creamy Malaysian Peanut Sauce, cucumber and red onion.
