Malaysian Chicken Satay Recipe

Name: Malaysian Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: Chicken Satay Marinade, 3 pounds boneless skinless chicken thighs, 1 can coconut milk, 2 shallots, peeled, 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.

Malaysian Chicken Satay

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