Malaysian Chicken Satay Recipe

Chicken breast: Cut into cubes for easy grilling.

Soy sauce: Adds a salty, umami flavor to the marinade.

Brown sugar: Provides a touch of sweetness and helps caramelize the chicken.

Turmeric powder: Gives the chicken a warm, earthy flavor and vibrant color.

Cumin powder: Adds a nutty, spicy note to the marinade.

Coriander powder: Brings a citrusy, slightly sweet flavor.

Garlic: Minced for a pungent, aromatic addition.

Lemongrass: Finely chopped to impart a fresh, lemony aroma.

Coconut milk: Adds a rich, creamy texture and subtle sweetness.

When preparing the chicken breast, ensure that the cubes are cut into uniform sizes to promote even cooking. Marinating the chicken for at least 2 hours allows the flavors to penetrate deeply, but for the best results, marinate overnight. When using lemongrass, finely chop it to release its aromatic oils, enhancing the overall flavor profile of the satay. While grilling, keep a close eye on the skewers and turn them occasionally to achieve a nice char without burning. This will ensure the chicken remains juicy and flavorful.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in satay.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slightly different but pleasant flavor to the marinade.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric as a primary ingredient and can provide a similar color and flavor.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor to cumin and can be used as a substitute.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds have a slightly sweet and aromatic flavor that can mimic coriander.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may be less pungent.

• lemongrass - Substitute with lemon zest: Lemon zest can provide a similar citrusy aroma and flavor as lemongrass.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it will be less creamy than coconut milk.

• Allow the chicken satay to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the chicken satay in the refrigerator for up to 3 days. Ensure the container is sealed well to maintain freshness.
• For longer storage, freeze the chicken satay. Arrange the skewers in a single layer on a baking sheet and place them in the freezer until they are frozen solid. This prevents the skewers from sticking together.
• Once frozen, transfer the chicken skewers to a freezer-safe bag or container. Label with the date to keep track of storage time.
• The chicken satay can be frozen for up to 2 months. For best quality, consume within this period.
• To reheat, thaw the chicken skewers in the refrigerator overnight. Preheat the grill or oven to medium heat and reheat the skewers for about 5-10 minutes, turning occasionally, until heated through.
• Alternatively, you can reheat the chicken satay in a microwave. Place the skewers on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, or until warmed through.
• Serve the reheated chicken satay with fresh peanut sauce and enjoy!

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with aluminum foil. Cover the skewers with another piece of foil to prevent them from drying out. Bake for about 10-15 minutes or until the chicken is heated through. This method helps maintain the juiciness of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or coconut oil to the pan. Place the chicken satay in the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is warmed through. This method gives a nice, slightly crispy exterior.

• Microwave Method: Place the chicken satay on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as this can make the chicken tough.

• Grill Method: Preheat your grill to medium heat. Place the chicken satay back on the grill and cook for about 5 minutes, turning occasionally, until the chicken is heated through. This method helps retain the original grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken satay in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps the chicken crispy on the outside and juicy on the inside.

• Mixing bowl: Use this to combine the marinade ingredients and mix the chicken cubes thoroughly.

• Measuring spoons: Essential for accurately measuring the soy sauce, brown sugar, turmeric powder, cumin powder, and coriander powder.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Knife: Necessary for finely chopping the lemongrass and cutting the chicken breast into cubes.

• Cutting board: Provides a safe and clean surface for chopping the lemongrass and chicken.

• Refrigerator: Used to marinate the chicken for at least 2 hours or overnight.

• Skewers: Required for threading the marinated chicken before grilling.

• Grill: Preheat this to medium-high heat for cooking the chicken skewers.

• Tongs: Useful for turning the chicken skewers on the grill to ensure even cooking.

• Serving platter: Ideal for presenting the grilled chicken skewers when serving.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use pre-cut chicken: Buy pre-cut chicken breast to skip the cutting step.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Preheat the grill: Ensure the grill is hot before placing the chicken skewers to speed up cooking.

Ready-made peanut sauce: Use store-bought peanut sauce to save time on preparation.