Chicken

Malaysian Chicken Satay

May 31, 2016
Photo by Leith Devine
Author Notes

This chicken recipe is one of my favorites. The chicken is juicy and flavorful, and the sauces are delicious! The recipe is was given to me by a friend who lived in Southeast Asia for many years. The marinade can be made ahead of time and refrigerated. —Leith Devine

  • Prep time 4 hours 45 minutes
  • Cook time 45 minutes
  • Serves 6-8
Ingredients
  • Chicken Satay Marinade
  • 3 pounds boneless skinless chicken thighs
  • 1 can coconut milk
  • 2 shallots, peeled
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lemongrass paste (I use gourmet garden)
  • 2 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon cumin
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Peanut Sauce and Cucumber Sauce
  • 1/2 cup water
  • 1/2 cup chunky peanut butter
  • 1 garlic clove, crushed
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1 cucumber, chopped
  • 1/2 onion, chopped
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
In This Recipe
Directions
  1. Slice chicken thighs into strips. Thread on soaked wood or metal skewers, 3 slices per skewer. Place skewers in a flat dish.
  2. Combine marinade ingredients in a food processor and process until smooth.
  3. Pour marinade over chicken skewers. Marinate 4-6 hours or overnight.
  4. Grill over indirect heat until chicken is no longer pink inside. Serve with peanut and cucumber sauces. Can be made under a broiler.
  5. Peanut Sauce: In a small saucepan, combine water, peanut butter, and garlic. Over medium heat, stir until the mixture comes to a boil.
  6. Remove from heat and add remaining ingredients. Cool until serving time. Lasts 3-5 days in the refrigerator.
  7. Cucumber Sauce: Bring vinegar, sugar, and salt to a boil. Let cool. Add cucumbers and onions and refrigerate before serving. Best if made at least 1 hour beforehand.

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