The juicy and tender chunks of chicken covered in the warmth of curry spices and a hint of sweetness then paired with a creamy peanut sauce make this Malaysian Chicken Satay totally delicious! The marinade in this recipe works brilliantly with beef and pork, too.
If you know me, I love grilled food! I am especially fond of grilled food with Asian flair. I love the complexity of flavors in Asian cuisine – the mixing of sweet, sour, spicy and savory all in one dish or meal. That’s why I am totally delighted to bring to you dear readers this fabulous and oh so tasty Malaysian Chicken Satay!
If you’ve been following our blog, you would have read or known that last year we released a cookbook entitled RICE. NOODLES. YUM. (EVERYONE’S FAVORITE SOUTHEAST ASIAN DISHES). Well, as the title connotes it’s all about rice and noodles! But what makes it unique? It’s all that fusion of flavors that’s very distinctive of Southeast Asian cooking. In my cookbook, rice and noodles became the canvass of these sweet, salty, tangy and umami flavors!
So, when my publisher sent me a copy of Sarah Tiong’s SWEET, SAVORY, SPICY cookbook (featuring exciting Street Market Food from Thailand, Cambodia, Malaysia and more), I was totally excited! This was totally right up my alley!
I immediately opened the book and browsed it from cover to cover to find some delicious inspiration I could make as part of the review for the book. I must admit it was a difficult choice! You know why? Because there were so many tasty options to choose from!!!
Since I’ve been in a grilling mood of late, I thought it would be great to sample a recipe that featured a delicious dish that’s perfect for summer grilling! Oh boy did I find a good one! Without further ado, I present this amazing Malaysian Chicken Satay that’s super easy to make and comes out so juicy, tender and tasty!
First, we begin with making the marinade. It’s pretty simple – we simply mix some curry powder, turmeric, a little brown sugar, minced onion, garlic and salt! Voila – a tasty marinade that would season your meat perfectly and give it that beautiful yellowish hue!
I like that it called for chicken thighs which meant you won’t be risking the meat getting dry when grilling it.
It’s not even co0ked yet but the chicken looked nice already, right?
Once it’s been marinated enough it’s time to grill, baby, grill!!!
Love that beautiful vibrant color accentuated with lovely grill marks! I almost ate it straight off the grill as it looked so tasty!
The chicken satays are now ready for eating!
Are you hungry yet?
Now this is just a sample of what you can find in the book.
Here’s a breakdown of the chapters that would instantly make you go crave Asian food!
- On the Barbecue (perfect for summer!)
- Street Market Bites (perfect appetizers)
- Shared Hawker Plates (not sure if I want to share!)
- Street Food Sauces (never eat without these dipping sauces!)
- Sweets of the Southeast (yummy desserts for your sweet tooth!)
Go enjoy the Satay and get your own copy of the book!
Malaysian Chicken Satay
- 3 tablespoons curry powder
- 2 teaspoons ground turmeric
- 1 teaspoon brown sugar
- 1 large onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons oil
- 6 (4 oz) chicken thighs, boneless and skinless, cut into bite-size pieces
- peanut sauce
- thickly sliced cucumber
- thickly sliced red onion
- Soak 20-24 think bamboo skewers in warm water for 30 minutes.
- To make the chicken satay, mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl. Add the chicken thigh pieces to the marinaded and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).
- Preheat the grill to medium-high heat 400-450 F (204-232 C). Thread 3-5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
- Grill the skewers for 2-3 minutes per side, then move the skewers to medium heat (350F [177 C]) and cook the skewers for a further 2-3 minutes per side until the chicken is opauq all the way through when cut open.
- Serve the satay skewers with the peanut sauce, cucumber and red onion.