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 delicious! The marinade in this recipe works brilliantly with beef and pork, too.
Ingredients
- 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
For serving
- peanut sauce
- thickly sliced cucumber
- thickly sliced red onion
Instructions
- 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.
Notes
For the peanut sauce you can make this recipe.
Tried this recipe?Let us know how it was!