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Satay
Satay or chicken satay conjures up a mental picture of perfectly grilled and nicely charred chicken skewers with mouthwatering peanut sauce.
Chicken satay is one of the most popular Asian appetizer recipes and everyone loves them.
Now, how to make chicken satay at home?
It’s very easy and I have an authentic and the best chicken satay recipe for you, including the recipe for satay sauce!
My chicken satay recipe has been tried and tested by many readers. They are absolutely mouthwatering, delightful and tastes just like the ones you get from street vendors in Malaysia!
Malaysian Chicken Satay Is the Best!
There are many versions of satay recipes from Asia, but let me assure you that the best satay in the world comes from Malaysia, my home country.
Called “Satay Ayam” in Malaysian language, any real foodies who have been to the entire Southeast Asia region will agree they are the best!
While Thai chicken sate are tasty, they are not as flavorful compared to the scrumptious and rich flavors of Malaysian chicken satay. The difference lies in the marinade ingredients.
Chicken Satay Marinade
The marinade is the most important part of the recipe. The best satay are marinated with lots of spices and ingredients, such as the following:
- Lemongrass – imparts the iconic aroma to the meat.
- Shallots – adds sweetness and oniony finish to the dish.
- Turmeric powder – lends the subtle yellow color and earthy nuance.
- Coriander powder – boasts an intense citrusy and peppery note.
- Garlic
- Chili powder
- Salt and sugar
Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste.
Mix the meat (either chicken, beef or mutton) with the marinade overnight to ensure that that every skewer is bursting with robust flavors.
Peanut Satay Sauce
This dipping sauce is a must for satay. To make the sauce from scratch, please check out my peanut sauce recipe. No satay is complete without the sauce.
Cooking Tips
For the best and most authentic flavors, please follow my secrets and techniques below:
- You can use a combination of chicken breasts, chicken thighs and legs. Cut each piece of the chicken meat into uniform pieces.
- Marinate the chicken overnight with the marinade for deeper flavors.
- Soak the bamboo skewers in water for at least two hours. This will prevent the bamboo skewers from burning on the grill.
- Use a pair of scissors to snip off the over charred and burned bits on the satay.
Frequently Asked Questions
Is Chicken Satay Healthy?
Yes, satay is very healthy as the spices used in the marinade have a lot of nutrients and health benefits, for example: turmeric.
Can You Bake in the Oven?
You can certainly bake satay in the oven, or pan-fried on a skillet. They will taste delicious.
Can I Pan Fry on Skillet?
Yes, you can. For the best result, use a cast-iron grill pan to pan fry and cook on the stove top.
Can I Freeze Uncooked Chicken Satay?
Yes, you can. Just wrap uncooked and raw skewers with a few sheets of aluminum foil tightly and freeze in the freezer.
Thaw them at room temperature before grilling.
How Many Calories per Serving?
This recipe serves six people and the calories are 263 per serving.
What to Serve with Chicken Satay Skewers?
They are best served with peanut sauce, sliced cucumber and cut onions. The cucumber and onion clean the palate between each skewer.
In Malaysia and Indonesia, rice cakes or ketupat are common. The rice cakes are cut into bite-sized cubes for serving.
If you are having an outdoor grilling or BBQ party, I recommend the following recipes.
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Chicken Satay (The Best Recipe!)
Ingredients
- 2 lbs (1kg) boneless and skinless chicken thigh and leg meat
- Bamboo skewers (soaked in cold water for 2 hours)
- 1 cucumber (cut into small pieces)
- 1 small onion (quartered)
- oil (for basting)
Chicken Satay Marinade:
- 3 tablespoons oil
- 2 stalks lemongrass (white parts only)
- 2 cloves garlic (peeled)
- 6 small shallots or pearl onions (peeled)
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 tablespoon salt or more to taste
- 2 tablespoons sugar or honey
Instructions
- Cut the chicken meat into small cubes. Set aside.
- Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: Recipe
- Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked, and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, the fresh cucumber pieces and onions.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi Bee, The tradination satay has spices but the Chinese satay has non. I still prefer the old fashion satay sold by Malay. From far you can smell the aroma of Jintan manis & Jintan puteh = Fennel & Cumin. Must add in a bit more sugar, ( Must important is to add in some water, starch powder/ tapioca flour to make them more tender and juice as I combine Chinese method in it, add in the water, stir with hand until all water adsorbed and add in some more as depends what type of chicken and parts of chicken. while we chill for 10-12 hrs all the water will be gone ) Satay sticks must be soaked for hrs too. During grilling, brush them with santan and some oil added in it please.
Try it may be you will like it and keep our Malaysia traditional Satay. Say to say nowadays hardly can find this aroma satay, some don’t service with satay sauce any more, when asked, they said the sauce has added to the satay. Lazy to cook it.
Hi Rebecca, thanks for your comment. Oh yes, I looooooooove Malay satays, they are the best. In fact, whenever I go back to Malaysia, I would only order Malay satay. I know what you mean by the jintan putih and jintah manis, they are absolutely aromatic and delicious, my favorite kinds but hard to come by these days even with Malay vendors. My satay is the Chinese version and this recipe was created in 2006, a long time ago. If I were to redo satay again today, the recipe would be very different. Seems like I need a new and proper satay recipe published here soon! :)
Madam, I am interested in learning how to make the Malay style satay! Can you please share it with us how to do it? Terima kasih ! ^^
Can I substitute kecap manis with something else like dark daramel sauce with added sugar? Or I can just opt it out? Same for the peanut sauce too, can I choose not to put kecap manis?
Yes.
這看起來非常可口的雞。我不知道該怎麼辦的時候很餓。
Do you know how to prepare the meat for beef satay? I used beef strips but it was tough, unlike what I eat in Malay Satay stalls.
Soak ur meat in salty water for 2hours b4 cooking 1and half tablespoons of cooking salt .. makes meat tender
would you happen to have tried making healthier but tasty satay sauce?
i prefer eating satay without the fat i always spit it out when i eat it for some reason
Bee Yinn – absolutely loved this!! Feel like having some satay right now!!
Any side helpings like ais kacang?
Param
I was just looking around for chicken satay recipe. Yours look so delicious…
I love satays specially for appetizers. I love your site, I could find a lot of useful and yummy recipes here.
arrgh, after reading this post i have an urge to look for satays now :(
babe_kl,
Thanks! Well, you don’t have to, I am sure Kajang satays or those found in KL are way more delicious than mine!!