Malaysian Style Chicken Satay

This flavorful dish brings together tender chicken marinated in a blend of aromatic spices, grilled to perfection. Perfect as a snack or appetizer, it’s sure to impress with its rich, smoky taste and delicious peanut sauce.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes 2 large onions, coarsely chopped ¼ 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 black pepper 1 teaspoon ground turmeric 60 bamboo skewers

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the chicken cubes into a large bowl. In a food processor, combine the onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric. Blend everything until you get a smooth, fragrant paste. Pour this mixture over the chicken and give it a good stir to make sure every piece is nicely coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for about 24 hours—this really helps the flavors soak in.

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Step 2

When you’re ready to cook, set your oven rack about 6 inches from the heat and preheat the broiler. Line two baking sheets with foil to make cleanup easier. Thread the marinated chicken onto bamboo skewers, leaving a little space at the end so you can hold them comfortably. Lay the skewers out on the baking sheets.

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Step 3

Pop them under the broiler and let the chicken cook until the top starts to brown nicely, which should take around 10 minutes. Then, take the skewers out, flip them over, and broil the other side for another 10 minutes or so. To be sure they’re done, check that the internal temperature reads at least 165°F (74°C). Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Marinate the chicken for several hours or overnight to deepen the flavor.
- Grill over medium-high heat to get a nice char without drying out the meat.

Why you’ll love it

This dish offers a perfect balance of sweet, savory, and spicy flavors that excite the palate. The smoky char from grilling enhances the tender chicken, while the rich peanut sauce adds a creamy, nutty finish. It’s a crowd-pleaser that brings a taste of Southeast Asia right to your table.

Serving ideas

Serve with fragrant jasmine rice or simple cucumber salad to balance the richness. Adding some fresh lime wedges on the side can brighten the flavors. A drizzle of extra peanut sauce on top makes every bite more indulgent.

Storage & leftovers

Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat gently over low heat or in the microwave to avoid drying out the chicken.