Malaysian Chicken Satay Recipe

Name: Malaysian Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes; 2 large onions, coarsely chopped; 1/4 cup brown sugar; 5 cloves garlic; 1 1-inch piece shrimp paste (belachan); 2 tablespoons galangal powder (lengkuas); 1 tablespoon ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground anise seed; 1 teaspoon ground black pepper; 1 teaspoon ground turmeric; 60 bamboo skewers

Servings: persons

4 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 large onions, coarsely chopped
1/4 cup brown sugar
5 cloves garlic
1 1-inch piece shrimp paste (belachan)
2 tablespoons galangal powder (lengkuas)
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground anise seed
1 teaspoon ground black pepper
1 teaspoon ground turmeric
60 bamboo skewers

1
Place chicken cubes in a large bowl.
2
Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
3
Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
4
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
5
Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
6
Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

958

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes, 2 large onions, coarsely chopped, 1/4 cup brown sugar, 5 cloves garlic, and more.

Yes, Malaysian Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions