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Malaysian Chicken Satay with Peanut Sauce
Tender, marinated chicken skewers grilled to perfection and served with a rich, savory peanut sauce. A beloved Malaysian street food classic.
🧂 Ingredienser
- 600 g Chicken thigh, boneless and skinless
- 3 stalks Lemongrass stalks
- 2 tsp Ground turmeric
- 2 tbsp Soy sauce
- 1 tbsp Sugar (palm sugar preferred)
- 1 tbsp Vegetable oil
- 1/2 tsp Salt
- 18-24 pieces Bamboo skewers
- 300 ml Peanut sauce(Store-bought or homemade)
- for serving Cucumber
- for serving Red onion
👨🍳 Fremgangsmåde
- 1
Prepare the marinade: In a medium bowl, combine the minced lemongrass, turmeric, soy sauce, sugar, vegetable oil, and salt. Mix well until the sugar is dissolved.
⏱️ 5 minutes - 2
Marinate the chicken: Add the chicken thigh cubes to the marinade. Toss to coat each piece evenly. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 3 hours (minimum) - 3
Thread the chicken onto skewers: Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking. Aim for 3-4 pieces per skewer.
⏱️ 15 minutes - 4
Preheat grill: Prepare your grill for medium-high heat. If using charcoal, wait until the coals are covered in white ash. If using a gas grill, preheat to approximately 200-230°C (400-450°F).
⏱️ 10 minutes - 5
Grill the satay: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. Baste with any leftover marinade or a little oil during the last few minutes of grilling.
⏱️ 10-15 minutes - 6
Serve: Remove the satay from the grill. Serve immediately with warm peanut sauce, sliced cucumber, and red onion.
⏱️ 2 minutes
💡 Professionelle Tips
- ✓For authentic flavor, a charcoal grill imparts a superior smoky taste.
- ✓Basting the skewers during grilling helps keep them moist and adds extra flavor.
- ✓Traditionally served with 'ketupat' (compressed rice cakes), which can be a good accompaniment if available.
- ✓Ensure lemongrass is very finely minced or blended to avoid tough fibrous pieces in the marinade.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Beef Satay: Substitute beef sirloin or tenderloin, cut into thin strips and marinated.
- Lamb Satay: Use lamb leg or shoulder, cut into cubes and marinated.
- Seafood Satay: Marinate prawns or firm fish chunks.