Malaysian Chicken Satay
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 deliciou
The marinade in this recipe works brilliantly with beef and pork, too.
- Curry Powder - Ground Turmeric - Brown Sugar - Chicken Thighs
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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 marinade and combine thoroughly. Marinate the chicken for at least 1 hour.
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 and cook the skewers for a further 2–3 minutes per side until the chicken is opaque all the way through when cut open.
Serve the satay skewers with the peanut sauce, cucumber, and red onion.
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