Malaysia - Chicken Satay

malaysia-chicken-satay

First of all, definitely use a grill. I baked these and it just didn’t have that same charred taste that you would absolutely get from grilling. If you’ve ever been to Asia, you KNOW that with street food, they do it RIGHT. However, that’s not to say that this wasn’t good.

There was so much flavor in the marinated chicken. Delicious throughout. Not quite Malaysia, but when I went to Taiwan, the grilled street foods were hands down my favorite and can only imagine Malaysia would be just as up there if I ever get the chance to visit. 

The recipe calls for a side of cucumber and red onion quarters? I’d have recommended probably putting the onion on the skewers with the chicken to infuse some of that flavor. But that’s okay, definitely had some BITE to it! Also, serve this with peanut sauce - it's the perfect accompaniment. It had a bit of spice, and a very delicious peanut flavor mixed with a large variety of flavors.

If you’re looking for a great summer grilling dish, chicken satay is the way to go!


Ingredients

  • 4 chicken legs and thighs (boneless, chopped)

  • Bamboo skewers (soaked)

  • 1 small cucumber (chopped)

  • 1 small onion (quartered)

  • Oil, for basting

Marinade

  • 3 tbsp oil

  • 2 stalks lemongrass (white stems or paste)

  • 2 cloves garlic (roughly chopped)

  • 6 shallots (roughly chopped)

  • 2 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp chili powder

  • 1/2 tbsp salt (or to taste)

  • 2 tbsp sugar

Instructions

  1. The original directions say to chop the chicken into small bite-sized cubes, but I would recommend cutting them into thin chicken strips. That way, you have more control over the chicken. I had problems rotating the skewers while trying to keep the chicken in place. 

  2. Blend the marinade ingredients in a food processor. If it's too thick, add some water. Place the chicken and marinade in either a big plastic Ziplock bag or a bowl and cover with plastic wrap for 6 hours or overnight. 

  3. Thread the chicken onto the skewers and grill for 2-3 minutes on each side. If you're using the oven, I set my oven to 400F and baked for 20-25 minutes, rotating and basting with oil half way. The last 5 minutes, I set the oven to broil to get some really nice color. 

  4. Serve with the cucumber and onions. While serving the onions whole is traditional, I think next time, I will thread the red onion and chicken together on the skewers to grill. 

  5. Also, serve this with a delicious peanut sauce to really get the best flavor combinations! 

Recipe adapted from Rasa Malaysia.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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