Name: Malaysian Chicken Satay
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1 kg boneless, skinless chicken thighs, cut into 1-inch cubes; 3 tablespoons vegetable oil; 3 tablespoons lemongrass paste (or 2 stalks fresh lemongrass, finely minced); 2 tablespoons ground turmeric; 2 tablespoons ground coriander; 2 tablespoons brown sugar; 3 cloves garlic, minced; 1 tablespoon ginger, freshly grated; 1 teaspoon ground cumin; 1 tablespoon soy sauce; 1 teaspoon salt; 16-20 wooden skewers, soaked in water for 30 minutes; 1 cup peanut sauce, for serving; 1 cucumber, sliced, for serving; 1 red onion, sliced, for serving

Instructions

Prepare the marinade

In a large bowl, combine vegetable oil, lemongrass, turmeric, coriander, brown sugar, garlic, ginger, cumin, soy sauce, and salt. Mix well until it forms a smooth paste.
Marinate the chicken

Add the chicken cubes to the marinade and mix thoroughly to ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
Skewer the chicken

Thread the marinated chicken pieces onto the pre-soaked wooden skewers, using 4-5 pieces per skewer. Leave a small space between each piece to ensure even cooking.
Prepare the grill

Preheat your grill to medium-high heat (around 375°F/190°C). Oil the grates lightly to prevent sticking. If using a charcoal grill, wait until the coals are glowing red with a light coating of white ash.
Grill the satay

Place the skewers on the hot grill and cook for 3-4 minutes per side, or until the chicken is cooked through and shows nice char marks. Avoid overcrowding the grill to ensure even cooking.
Serve with accompaniments

Arrange the grilled satay on a serving platter. Serve hot with peanut sauce in a small bowl for dipping, and garnish with sliced cucumber and red onion on the side.

Malaysian Chicken Satay

Ingredients

Instructions

Nutritional Information