Malaysian Chicken Satay

Servings: 6 Total Time: 4 hrs 35 mins Difficulty: Beginner
Smoky , grilled tender chicken skewers, in a delightful Malaysian style Marinade.
Chicken Satay Recipe
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Deliciously marinated BBQ chicken skewers, these satays are hard to resist!

Malaysian Chicken Satay

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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Chicken Satay Recipe

Malaysian Chicken Satay

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 4 hrs 35 mins
Servings: 6

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

Video
  1. 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.
  2. 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.
  3. Wash the strips of chicken fillet well. Keep drained
  4. 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.
  5. Process/ Grind to a smooth paste.
  6. To a large bowl, add the chicken.
  7. Add the tamarind solution to the ground paste and add to the chicken.
  8. Rub well into the chicken to coat completely.
  9. Marinate in a covered container in the fridge for at least 4 hours or overnight if possible.
  10. 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.
  11. Soak the skewers in cool water till time to grill, so that they do not burn or break while grilling.
  12. Prepare the peanut sauce for satay before it's time to grill.
  13. Thread the chicken strips onto the skewers. Use a twisting and pleating action then scrunch together to secure onto the skewer.
  14. Brush with lemongrass dipped in oil and place over hot charcoal. (wait till the coals are white).
  15. 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.
  16. Heat the charcoal on an open flame till it’s piping RED Hot.
  17. 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.
  18. Wait for 10 minutes, till the smoke has died down. The chicken is now, nicely smoked. Continue to skewer as above.
  19. 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.
  20. Do not disturb, when the bottom is cooked, check to see if it gets released easily with a spatula.
  21. When you have nice grill marks, turn over and repeat on the other side. Baste with the lemongrass brush dipped in oil.
  22. 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.
  23. Set aside covered in foil till you are done grilling remaining skewers.
  24. Serve with sliced cucumber, onion, and the satay peanut sauce!
  25. 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
Keywords: chicken satay, satay ayam, malay satay, Malaysian chicken satay
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