Recipe for Chicken Satay Skewers
(Singaporean and Malaysian)
Puns are here to satay
What makes this recipe for chicken satay special?
This is a Singaporean and Malaysian-style chicken satay recipe, known for its bold turmeric and lemongrass notes, with a savoury-sweet balance that’s punchier and smokier than the Thai version, and less sweet than Indonesian styles. The marinade is deeply aromatic, layered with shallots, coriander, and a touch of palm sugar to bring out the charred edges once grilled.
Unlike many simplified versions, this recipe honours traditional street food technique – so the chicken is juicy, caramelised, and full of flavour even without the sauce. The secret? A generous rest in the marinade and high heat for that irresistible golden crust. Perfect served with the chef’s peanut satay sauce recipe.
You’ll love it if…
…juicy, smokey street food-style skewers with big, punchy flavour are your thing.
Everything is better on a stick
I love foods that are on a stick. Ice lollies, toffee apples, mozzarella sticks, cake pops. But the sticks greatest calling is as a vehicle for meat. That’s why nearly every country has a version of sticked meat – Turkey has shish kebabs, Japan has yakitori, Greece has Souvlaki, Brazil has Churrasquinho.
And much of Southeast Asia has their beloved satay. Satay looks like it will be really tough to make, but actually it’s super easy. The real challenge is to achieve that signature char that you would get from a hawker stall. Here the chef makes it easy with a high heat sear and the optional liquid smoke which gives it that signature smoky flavour.
Stick it to the man!
Gather the Ingredients
Marinate the Chicken
Blend the wet marinade ingredients into a paste and grind the dry marinade into a powder. Mix both into evenly cut chicken pieces and massage until well coated. Cover and refrigerate for several hours or overnight.
Cook the Skewers
Thread the marinated chicken onto wooden skewers. Sear in a very hot, lightly oiled pan, turning and brushing with oil until nicely charred and fully cooked.
Serve
Plate and serve hot with satay sauce or sweet chilli sauce and a squeeze of lime.
- Soak the skewers first. Soaking wooden skewers in water for at least 20 minutes before grilling prevents them from burning. You can soak them while the chicken is marinating.
- Cut the chicken evenly. Try to keep the chicken pieces the same size so they cook evenly and stay juicy.
- Use liquid smoke for the smokey flavour. Liquid smoke is optional but it really gives that street-side grill char flavour.
- Thread loosely. When skewering, don’t pack the chicken too tight. Leave little gaps so each piece gets a good sear.
- Grill on high heat. Satay needs a quick cook on high heat to stay tender inside and get those tasty browned edges.
Chicken Satay Skewers (Malaysian / Singaporean)
Ingredients
Equipment
Method
- Make the wet marinade by puréeing all the wet marinade ingredients into a paste.
- Make the dry marinade, by grinding all the dry marinade ingredients into a powder.
- Cut 4 boneless chicken thighs into equal 2” pieces. Massage the wet and dry marinades into the chicken pieces until they are well coated.
- Let this marinade for at least 4 hours but preferably overnight in the fridge in an airtight container.
- Skewer the marinated chicken pieces on wooden skewers. Brush the surface of a pan with coconut oil and then turn it on to very high heat. Cook the skewered chicken pieces, turning occasionally and brushing with coconut oil and turning occasionally until they are nicely charred and cooked through.
- Serve with kuah kaching (traditional satay sauce made with peanuts) or sweet chilli sauce and a squeeze of lime.
FAQ
Boneless, skinless chicken thighs are ideal – they stay juicy and tender on the grill. If you prefer breast meat, be cautious not to overcook it, as it can dry out more easily.
Marinate the chicken for at least 4 hours to allow the flavours to penetrate. For deeper flavour, marinating overnight in the refrigerator is even better.
Soaking wooden skewers in water for at least 20 minutes before grilling prevents them from burning. You can soak them while the chicken is marinating.
Chicken satay is commonly served with a side of sliced cucumbers, onions, and rice cakes (ketupat). Try the Chef’s delicious peanut satay sauce recipe for dipping.
