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Malaysian Chicken Satay
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
1490 minutes
"Marinated overnight in bold spices, this Malaysian satay chicken recipe is perfect for feeding a big group."
Ingredients:
  • 4.5 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 2 large onions, coarsely chopped
  • 0.25 cup brown sugar
  • 5 cloves garlic
  • 1 1-inch piece shrimp paste (belachan)
  • 2 tablespoons galangal powder (lengkuas)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground anise seed
  • 1 teaspoon ground turmeric
  • 60 bamboo skewers
Instructions:
  • Transfer the chicken cubes into a spacious bowl.
  • In a food processor, combine onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric. Process until smooth. Pour the paste over the chicken in a bowl and mix thoroughly to coat.
  • Wrap the bowl in plastic wrap and let the flavors meld in the fridge for a full day.
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Line 2 baking sheets with aluminum foil.
  • Skewer the chicken onto bamboo sticks, allowing room to hold. Place the skewers on baking sheets.
  • Broil in the preheated oven until the top is beautifully browned for about 10 minutes. Remove from the oven, flip all skewers over, and return to the oven to broil the second side until nicely browned for another 10 minutes. Use an instant-read thermometer to ensure the center reaches at least 165 degrees F (74 degrees C).

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