We’ve been making chicken satay for the Malaysian Grand Prix® party for the past four years. The original recipe came from Rasa Malaysia and we love referencing her site for great Asia race recipes. This particular recipe is no longer on the site and we’ve made a few tweaks so we hope you enjoy!
Blend the first 5 ingredients in a blender or food processor until smooth. Transfer to a large zip-top bag and add the spices and the turmeric.
Don’t forget the cumin like we did in the picture!
Cut up your boneless, skinless chicken into about 1 inch cubes. You could use any meat that you like here including pork, beef, or shrimp. Our favorite is chicken breasts or thighs! Drop the meat in your marinade bag and throw in the refrigerator. I love making this the night before and skewering them up right before grilling. Make sure that you soak your bamboo skewers in water at least 30 minutes prior to using to keep them from lighting on fire!
Light your grill for medium high heat. You want to give the chicken time to cook without burning everything. Or, if it happens to be a blizzard outside like it was for us, preheat your broiler and put a rack about 4 inches below it. Let the satay cook on one side and brush with peanut or sesame oil when you flip to the other side. You can use a stalk of lemongrass as your brush!
Flip and baste once more if you feel so inclined! Serve with THE Peanut Satay Sauce and some fresh cilantro.
Malaysian Chicken Satay
• 1/8 cup chopped garlic
• 1/8 cup chopped lemongrass
• 1/8 cup chopped ginger
• 1 chopped sweet onion
• 2 cups water
• 2 tsp. kosher salt
• 1 cup dark brown sugar
• 1 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander seeds
• 1/2 tsp. ground fennel seeds
• 1/2 tsp. ground cumin seeds
• 1 lb. chicken thighs or breasts, cut into 1 inch pieces
• 10 – 8 inch bamboo skewers
• 1 stalk lemon grass
1. Put the garlic, lemongrass, ginger and onions in a blender, add 2 cups of water, and blend on high speed for about 1 minute.
2. Pour the blended ingredients in a large zip-top bag and stir in the salt, dark brown sugar and spices.
3. Add in the chicken and marinade in the refrigerator at least 2 hours, preferably overnight.
4. Soak the bamboo skewers in water for at least 30 minutes.
5. Skewer 3-4 pieces of meat on each and place in pan for grilling or broiling.
6. Heat grill to medium high heat.
7. Pound the white part of the lemongrass stalk with the back of a knife to make it resemble a brush.
8. Grill the skewers and brush with peanut oil after flipping.
9. Serve with peanut sauce for dipping.