Malaysian Chicken Satay

By Leith Devine
May 31, 2016
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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

Serves: 6-8
Prep time: 4 hrs 45 min
Cook time: 45 min

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
  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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