Indulge in the aromatic flavors of Malaysia with our mouthwatering chicken satay recipe. Grilled to perfection and served with a delectable peanut sauce!
The origins of satay can be traced back to Java, Indonesia, where it is believed to have been influenced by Middle Eastern kebabs brought by Arab traders. Over time, the dish evolved, incorporating local ingredients and flavors, and became a staple in Indonesian cuisine.
The basic concept of satay involves skewering and grilling or barbecuing meat, often served with a flavorful sauce. While chicken satay is prevalent, other variations include beef, lamb, pork, and even seafood. The skewering and grilling method likely originated as a practical way to cook meat quickly over open flames.
Satay has become a culinary icon in Indonesian cuisine and has spread to neighboring countries such as Malaysia, Singapore, Thailand, and the Philippines. Each region has its own variations in terms of marinades, seasonings, and accompanying sauces, resulting in a diverse array of satay dishes.This recipe focuses on favors from Malaysia! This popular dish is often served with a savory and fragrant peanut sauce The combination of tender, marinated chicken and the rich peanut sauce creates a harmonious and flavorful experience.
Prefer to Watch?: Click here: Maylsian Chicken Satay
Malaysian Chicken Satay
Total time: 1.5 hours | Servings: 12-16 skewers | Level: Easy |
Course: Appetizer, Snack
Cuisine: Malaysian, Southeast Asian
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Equipment:
Ingredients:
Chicken Satay:
1/4 cup coconut milk
2 tablespoons soy sauce
3 teaspoons curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon ginger powder
1 tablespoon honey
1 tablespoon fish sauce
2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
Canola oil, for pan
Salt and and black pepper to taste
Peanut Sauce:
3 tablespoons creamy peanut butter (**I subbed almond butter because of my peanut allergy! I think the second best substitute for my peanut allergy friends is Tahini. Tahini still give that same nutty aromatic flavor and color!)
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons honey
2 teaspoons chili garlic sauce
1 teaspoon ginger powder
Directions:
To make the peanut sauce, whisk together: peanut butter, soy sauce, lime juice, honey, chili garlic sauce and ginger powder in a small bowl. If too thick, adjust with water, 1 tbsp at a time and set aside.
In a medium bowl, combine the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger powder, honey and fish sauce.
Pour the coconut milk over the cubed chicken, coat the chicken evenly and marinate for at least 1 hour.
Remove the chicken from the marinade and thread around 4-5 pieces of chicken onto each skewer.
Heat your grill or pan to medium high. Brush both the chicken and grill with oil. A the dd skewers to grill and cook for 10-12 minutes
Serve the chicken hot with the peanut sauce.
Thank you!
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