RSS
Email
Twitter
Facebook
Spotlight
Ingredients:
4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
Spice Paste:
1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder (kunyit)
4 teaspoons of kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)
Method:
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.
For the dipping sauce, please follow my satay peanut sauce recipe.
Get More Delicious Recipes Below:
Chicken Kebab (Chicken Kabab) Recipe
I am not sure about you, but I absolutely love chicken kebab (kabab). (Previously, I was hooked on chicken kabab koobideh.) Whoever invented the idea of marinated meat threaded onto skewers and then grill over fire was a culinary genius–one of the most brilliant and delicious food ideas ever invented. I can’t imagine a world where I can’t savor grilled…
Get New Updates by Email:
PREVIOUS POST: Pour Some Sugar on Roti Canai
NEXT POST: Xiamen-style Fried Vermicelli Recipe (厦门炒米)
Will try your recipe soon. Was looking for the satay recipe and will try yours first. I am going to cook the Malaysian style or way.
Sweet…) Love Malaisian cuisine
“Satay may have originated in Java, Indonesia. It is popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, the southern Philippines and Vietnam and in the Netherlands, as Indonesia is a former Dutch colony.”
It is not Malaysian. it’s just popular in many countries, including Malaysia. so please don’t say that it’s Malaysians k.
I do not disagree with you and understand where satay is popular at, this is a Malaysian satay recipe because the taste is distinctlively different from the other type of satay in the region, and the recipe is different, hence it’s truly Malaysian taste regardless of the origin. There are sayings that satay originated from the Middle-east, too.
@Alex, Rasamalaysia made no reference specifying that these Satay’s were exclusively Malaysia. In fact, she even acknowledged how satay recipes varies in taste in Singapore, Malaysia and Indonesia. She merely pointed out this specific recipe she has posted is as close and authentically matched to Malaysian Satay. And unlike what you have done, quote a paragraph and not give credit, I’m going to put the link that you plagiarized from http://en.wikipedia.org/wiki/Satay
You have also failed to mentioned that the word Satay in Indonesian and Malaysian is of Tamil origin, suggesting that it’s an adaptation [stolen is too crude of a word to use here] of an Indian kebab; which Rasamalaysia also mentioned.
Read, comprehend RasaMalaysia’s paragraph first and cite your sources accurately without any bias before you make a fool of yourself. Everyone is entitled to a bit of patriotism, but nobody likes a patriotic wanker.
Your recipe is fantastic my chicken satay turn out really nice even though just use fan oven. Thank you very much.
Hey…these satays just turned out delicious…instead of putting them in the oven i made them on the barbi….it surely brang a smile to everyones face :) thanks for this recipe….never knew that satays are so easy to make!!!!
Pingback:Bruneian/Malaysian comfort foods, featuring: Fish Curry « A Cynful Journey
Hi..staying in Damascus,Syria.A friend recommended your website.I LUV.. browsing through the recipes.Came across this satay chicken recipe and it said 1 ‘spoon’ of oyster sauce.
Is it 1 TEAspoon/TABLEspoon.
I wuld love to tryout this recipe:)
1 tablespoon, doesn’t matter actually. If you like more savory, use tablespoon, less salty, then 1 teaspoon. :)
best chicken satay recipe ever! in fact all your recipes are fail safe. never had such good website for recipes before
Thanks Nicole!
Hi thanks for sharing the recipe. But can you please tell me how many skewers the 4 chicken thigh and legs yield? Thanks.
Hi I forgot to ask one more question – any idea roughly how many kg 4 chicken legs and thighs weigh? The butcher at my local area sell chicken thigh fillet and chicken leg fillet separately. thanks again. Oh and almost forgot – Happy Chinese New Year :)
I made this using your recipe for my birthday and everyone loved it. it smell so nice and taste so good.
a great dish for party, a must have dish.
Thank you for the great recipe.
Tried your recipe…MUAAHH! Living abroad and eating satay from ‘chinese/malaysian’restaurant is never the same, perhaps maybe they do not grill them. However, your home cook satay are bril’, and my friends were impressed and started eating them even before I had the chance to serve them out! They can taste the ‘burnt-charcoal’ on the meat…and yes, it wasn’t easy to controll the flame but I got the hang of it in the end. Many thanks again.
Love your recipes!!! I’m so happy I found this site. Going to try these awesome recipes:)))))
Beautiful chicken satay! I hope to make this soon! :-)
these looks so succulent and good. Love the colour on the satay.
Bee, these satay sticks are great appetizers. I so miss smelling them at every street corner when we were in Penang. Why don’t we open a stall and just serve satay and beer? Umm…
Yes, or a food truck and make a boat load of money!
Bee & Eleanor – Imagine having food trucks serving up satay and beer all over the US. May be bak kua sandwiches (roti bak kua) on the side..our favorite cinema food when we were younger. Hmm.. the food trucks will be a hit!
Let us know where your stall/food truck will be and I will be queing for delicious satay!! ^^
Oh yes! I can smell it here. ;)
Hmm… satay ayam, so delicious, so tempting and a good inspiration for this weekend! Thanks for sharing!
come on. how delicious is this? Stop doing so amazing Photos.. i gain weight because of you :)
You’re too funny Hanna.
Pingback:Funfact: Satay « HTH – Home To Heritage
I made this for my housewarming party. It was a HUGE hit! Everyone was so impressed.
Instead of grilling, I broiled the chicken and then put it onto bamboo skewers when it came out of the oven.
This recipe inspired me to finally buy a grill – I know these satay will be even more delicious (if that’s possible) cooked over an open flame.
Om nom nom nom
Pingback:Singapore. Satay. | Show Off.
Pingback:BBQ « Melbourne Recipe Club
Pingback:3/28 National Something on a Stick Day - HippyMom - An Evolution of Female Community Parenting Board