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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.

Course Main Course
Cuisine Asian Cuisine, Malaysia, Southeast Asian
Keyword chicken satay with peanut sauce, easy chicken satay, malaysian chicken satay
Servings 20 Skewers


  • 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


  1. Soak 20-24 think bamboo skewers in warm water for 30 minutes.

  2. 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).

  3. 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.

  4. 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.

  5. Serve the satay skewers with the peanut sauce, cucumber and red onion.

Recipe Notes

For the peanut sauce you can make this recipe.