Chicken Satay Recipe
September 04th, 2006 114 Comments

Chicken Satay Recipe

Chicken Satay
Chicken Satay pictures (4 of 5)

(Originally published on 9/4/2006. Updated with new pictures.)

Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centers, pasar malam (night markets), kopitiam (Chinese coffee shops), and even high-end restaurants…

Of course satay is universally loved across Southeast Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs, thanks to the spice route and the culinary influence of the early Arab traders.) However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead…

Chicken Satay

No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. The basic recipe calls for the cook’s meat of choice—be it chicken, beef, lamb, or pork—to marinate for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Malaysian satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely.

When I make chicken satay at home I often save time by using off-the-shelf satay marinate powder such as Ayam brand satay seasoning (aka “cheated“), but the existence of Rasa Malaysia has motivated me to try making everything from scratch, if possible. So I will admit to modifying the traditional and authentic Malaysian chicken satay recipe with a tint of kecap manis and Chinese oyster sauce substituting for salt and sugar. But as you can infer from these pictures, the end results were delicious. You can almost smell the enticing aroma of the chicken satay from your computer screen, can’t you?

Click Page 2 for the Chicken Satay Recipe Recipe
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114 comments... read them below or add one

  1. Jason says:

    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.

  2. Sweet…) Love Malaisian cuisine

  3. Alex says:

    “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.

      • Angel says:

        I just have to say, “I love you’re writing skills” and photography (food+tography) where did you go to school? I am from California Bay Area USA) keep up the great work! Angel from the Bay

    • Selina says:

      @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
      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.

  4. Wei Ling says:

    Your recipe is fantastic my chicken satay turn out really nice even though just use fan oven. Thank you very much.

    • zaroo says:

      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!!!!

  5. Pingback:Bruneian/Malaysian comfort foods, featuring: Fish Curry « A Cynful Journey

  6. sensation says:

    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:)

  7. Nicole says:

    best chicken satay recipe ever! in fact all your recipes are fail safe. never had such good website for recipes before

  8. Lisa says:

    Hi thanks for sharing the recipe. But can you please tell me how many skewers the 4 chicken thigh and legs yield? Thanks.

  9. lisa says:

    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 :)

  10. CL says:

    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.

  11. Shirl says:

    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.

  12. Jessica olle says:

    Love your recipes!!! I’m so happy I found this site. Going to try these awesome recipes:)))))

  13. Beautiful chicken satay! I hope to make this soon! :-)

  14. Indu says:

    these looks so succulent and good. Love the colour on the satay.

  15. 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…

  16. Oh yes! I can smell it here. ;)

  17. Chris says:

    Hmm… satay ayam, so delicious, so tempting and a good inspiration for this weekend! Thanks for sharing!

  18. come on. how delicious is this? Stop doing so amazing Photos.. i gain weight because of you :)

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  20. Eliza Q says:

    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

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  24. Aidan says:

    Great recipe man! Will use it for my dinner tonight! :)

  25. hire a virtual assistants says:

    wow, this blog is very interesting and elegant, I love to read this everyday, thanks for sharing this to us, I definitely shared this to my friends.

  26. Sheila says:

    I am 19 weeks pregnant and reside in London but craving Malaysian street food especially since it’s Ramadan month and I know how during this time hawker stalls fill the country. I am so grateful for this recipe as I was able to devour on some really good satay and peanut sauce recipe!!!

  27. wedding cake maker insurance says:

    My brother suggested I might like this website. He
    was totally right. This post actually made my day. You can not imagine simply how much time I had spent
    for this information! Thanks!

  28. frasuy says:

    The recipe calls for 6 shallots (peeled). The ones at my local grocery store are golf ball size. I can’t image putting in 6 for the recipe. How big should each shallot be?

  29. Jenny says:

    I loved them and so did my son but I seem to have made a ton of satay sauce, how long does it keep?

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  31. AC says:

    Hi Bee, I want to try this recipe but I’m not a huge fan of “spicy hot” things. I prefer things to be mild to low (or none at all). How “hot” is this recipe?

    Thank you!

  32. Pingback:Malaysia: Chicken Satay with Peanut Sauce and Coconut Rice | Cooking The Globe

  33. Philip says:

    Hi Bee, Thanks for sharing your easy-to-follow and authentic Malaysian recipes. Your satay chicken and peanut sauce recipes really hit the spot! I grilled them on a charcoal barbecue and the entire experience brought back wonderful memories of my youth in Malaysia.

  34. essay helper says:


  35. Elaine says:

    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?

  36. Rebecca says:

    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! :)

  37. Kuskusan says:

    This me my favorite one! chicken Satay or fish satay. Fish satay is one of the famous food in Bali :)

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