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Recipe for Chicken Satay _ plate of chicken skewers with peanut satay sauce and cucumber salad, lemon

Chicken Satay Skewers (Malaysian / Singaporean)

This Singaporean-Malaysian recipe for chicken satay packs bold turmeric, lemongrass, and smoky char in every bite. Pure street food flavour - juicy, golden, and grilled to perfection.
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Servings: 2 servings
Course: Appetizer
Cuisine: Malaysian, Singaporean
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 4 chicken thighs boneless
  • 1 tablespoon coconut oil for basting
Wet marinade
  • 2 tablespoons garlic chopped
  • 1 tablespoon ginger chopped
  • 1 tablespoon lemongrass Chopped
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon salt
  • 1 teaspoon liquid smoke* *optional
Dry marinade
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted coriander seeds
  • ½ teaspoon toasted fennel seeds
  • ½ teaspoon white or black pepper powder
  • 1 teaspoon turmeric powder

Equipment

  • Non-stick Pan
  • wooden skewers

Method
 

  1. Make the wet marinade by puréeing all the wet marinade ingredients into a paste.
  2. Make the dry marinade, by grinding all the dry marinade ingredients into a powder.
  3. Cut 4 boneless chicken thighs into equal 2” pieces. Massage the wet and dry marinades into the chicken pieces until they are well coated.
  4. Let this marinade for at least 4 hours but preferably overnight in the fridge in an airtight container.
  5. 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.
  6. Serve with kuah kaching (traditional satay sauce made with peanuts) or sweet chilli sauce and a squeeze of lime.