Deliciously marinated BBQ chicken skewers, these satays are hard to resist!
Malaysian Chicken Satay
® This is a RAS signature Recipe©
Total time includes Marination time (4 hours overnight) . 6-8 servings.
Check out Peanut Sauce Recipe too.
Detailed introduction, step-by-step pictures, and related recipes available on the Intro page ⇓.
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Malaysian Chicken Satay
Description
Malaysian chicken satay is a popular street food and a beloved dish in Malaysia. These perfectly grilled thin skewers of chicken are often served with a rich and flavorful peanut sauce. After being marinated in traditional Malaysian ingredients, the skewers are then grilled over charcoal, which imparts a smoky flavor to the meat.
You will need small-sized bamboo skewers and charcoal for grilling (You can get the smoky aroma at home even without a BBQ - READ ON)
Ingredients:
For the Chicken 'Marinade'
For Serving:
Instructions
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Soak the tamarind in ¼ cup hot water for 10 minutes. Then use a strainer to strain and squeeze out the liquid from the pulp. Use 1 or 1 ½ Tbsp of this strained, thickened liquid tamarind solution for the recipe.
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Heat a small pan. 'Dry roast' the cumin and fennel seeds, stirring till they emit a nice aroma and start to crackle. Make sure they don't get burnt.
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Wash the strips of chicken fillet well. Keep drained
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Add all the ingredients for the marinade EXCEPT the Tamarind Solution to a small mixer/blender or food processor. Don't forget the oil and salt as well.
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Process/ Grind to a smooth paste.
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To a large bowl, add the chicken.
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Add the tamarind solution to the ground paste and add to the chicken.
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Rub well into the chicken to coat completely.
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Marinate in a covered container in the fridge for at least 4 hours or overnight if possible.
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Cut off the hard base of the lemongrass stalk and then crush/ bruise the bulb portion using a pestle or back of a knife. This forms the lemongrass stalk into a brush-like utensil. We will use this to baste the chicken with oil while grilling. It adds a nice aroma.
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Soak the skewers in cool water till time to grill, so that they do not burn or break while grilling.
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Prepare the peanut sauce for satay before it's time to grill.
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Thread the chicken strips onto the skewers. Use a twisting and pleating action then scrunch together to secure onto the skewer.
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Brush with lemongrass dipped in oil and place over hot charcoal. (wait till the coals are white).
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Or at home, you can get the same charcoal effect like this: Before threading the marinated chicken, place the chicken in a large bowl with a small steel cup/tumbler placed in the centre of the chicken.
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Heat the charcoal on an open flame till it’s piping RED Hot.
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Immediately place inside the steel tumbler and pour 1 Tbsp of oil over it. As it begins to smoke, quickly cover the bowl and place a weight on top if needed to prevent the smoke from escaping.
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Wait for 10 minutes, till the smoke has died down. The chicken is now, nicely smoked. Continue to skewer as above.
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In a grill pan, drizzle some oil to coat the pan. Bring to moderate heat. Grill on the 1st side around 1-2 minutes, on a low- medium heat and maintain a sizzle.
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Do not disturb, when the bottom is cooked, check to see if it gets released easily with a spatula.
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When you have nice grill marks, turn over and repeat on the other side. Baste with the lemongrass brush dipped in oil.
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Proceed to grill the remaining two narrow sides as well so that the chicken is cooked through (about a minute per side). Gather the skewers closer together so that they don't fall over. Do not over-grill, Just make sure you no longer see ANY white spots on the chicken.
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Set aside covered in foil till you are done grilling remaining skewers.
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Serve with sliced cucumber, onion, and the satay peanut sauce!
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Enjoy!
Note
- If any of the chicken fillets are too thick, you will want to slice in half, to make them thinner. This helps to cook the skewers more efficiently.
- Some store-bought tamarind pulp has salt added, so add salt accordingly to the marinade
- If you are using a processor, roughly chop your ingredients to assist the blending process.
- Fresh turmeric (root), galangal and palm sugar are recommended for this dish but may be substituted if they are not readily available.
- Careful not to over-grill the chicken skewers, they don't take too long to cook to the center, overcooking will cause them to dry out and lose flavor.
- At home, you can also put the smoked, marinated chicken under a broiler in the oven instead of cooking in a grill pan, make sure to baste and turn the skewers.
- Key Ingredients: Chicken, Shallots, Galangal, Ginger, Garlic, Turmeric, Lemongrass, Tamarind, Palm Sugar, Spices, Salt, Oil