Description
Sizzling Malaysian chicken satay brings street-food magic to your kitchen, infusing tender marinated meat with aromatic spices. Succulent skewers grilled to perfection promise a mouthwatering journey through Malaysia’s rich culinary landscape that lets you savor authentic flavors.
Ingredients
Scale
Chicken and Protein:
- 1 1/2 pounds (680 grams) skinless, boneless chicken thighs, cut into bite-sized pieces
Spices and Seasonings:
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
Liquids and Additional Ingredients:
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Bamboo skewers, soaked in water for 30 minutes
Peanut Sauce Ingredients:
- 1/2 cup (120 milliliters) chunky peanut butter
- 1/2 cup (120 milliliters) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon chili paste (optional)
Instructions
- Create a robust marinade by blending aromatic spices with oil, incorporating ground coriander, cumin, turmeric, ginger, garlic, brown sugar, and soy sauce in a mixing bowl.
- Thoroughly coat chicken pieces in the fragrant marinade, allowing flavors to penetrate for 30 minutes to 2 hours in the refrigerator.
- Carefully thread marinated chicken onto pre-soaked bamboo skewers, ensuring even distribution.
- Heat grill to medium-high temperature (around 375-400°F), preparing for direct grilling.
- Position skewers on hot grill, cooking for 10-15 minutes and rotating periodically to achieve uniform caramelization and ensure chicken reaches internal temperature of 165°F.
- Simultaneously prepare peanut sauce by whisking peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili paste in a saucepan over low heat until silky and well-combined.
- Transfer grilled satay to serving platter, accompanying with warm peanut sauce for dipping, garnishing with optional chopped herbs or crushed peanuts for added texture.
Notes
- Marinate chicken for maximum flavor absorption, ensuring at least 30 minutes but no longer than 2 hours to prevent meat from becoming too salty.
- Soak bamboo skewers in water for 30 minutes before threading chicken to prevent burning during grilling and ensure even cooking.
- Adjust spice levels in peanut sauce by adding more or less chili paste, making it suitable for different heat tolerances and dietary preferences.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos to maintain the recipe’s rich umami flavor profile.
- Prep Time: 30 minutes (minimum)
- Cook Time: 10-15 minutes
- Category: Appetizer, Dinner, Snacks
- Method: Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg