Malaysian chicken sate or spelled satay in the rest of the world, is one of my favorite foods. All different types of meat can be used, but I love it made with chicken. The dark meat chicken is marinated in all the flavors of Southeast Asia that we love, lemongrass, garlic, shallots, some chili, turmeric and coriander, a little salt and sugar for the perfect balance.
It is best if you can marinate the meat overnight. The chicken is then place on skewers and barbecued until perfectly tender and juicy. The satay is served with slices of onions and cucumber. The dip is a peanut sauce that is awesome. You can get good bottled versions that are available now in most regular grocery stores that have an international section. Enjoy!
Malaysian Chicken Sate (Satay)
- 4 boneless and skinless chicken thighs
- For the marinade
- 3 tablespoons oil
- 3 stalks lemongrass white parts only
- 6 shallots peeled
- 2 cloves garlic peeled
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 2 Tablespoons sugar
- also need:
- Skewers about a dozen soaked in water
- 1 cucumber cut into bite size pieces
- 1 small red onion sliced
- Cut the chicken into strips or small cubes
- Using a mortar and pestle, blend the marinade ingredients except the oil, until a paste is formed .
- Add in the oil and mix well (alternatively a food processor or blender could be used)
- Put the marinade in a zip lock bag or air tight container and coat the chicken pieces thoroughly.
- Put in the refrigerator for at least 4 hours but overnight is best.
- Put the pieces of marinated chicken on the soaked skewers
- Grill for about 3-4 minutes per side until cooked and tender.
- Serve hot with cucumber and onion slices and some peanut sauce