Chicken Satay Recipe

Ingredients

• 454 g (1 lb), cut into 2.5 cm (1 inch) piecesboneless, skinless chicken thighs
• 1 stalklemongrass, finely minced, white parts only
• 2shallots, finely chopped
• 2 clovesgarlic, crushed
• 30 ml (2 tbsp)neutral oil
• 15 ml (1 tbsp)fish sauce
• 15 ml (1 tbsp)sugar
• 5 ml (1 tsp)ground turmeric
• 2.5 ml (1/2 tsp)ground coriander
• 2.5 ml (1/2 tsp)ground cumin

Instructions

1. 1

   Make the marinade

   Combine all the ingredients and leave to marinate for at least 1 hour. If possible, marinate overnight.

2. 2

   Thread the chicken

   Soak wooden skewers in water to help prevent them burning on the grill. Once the chicken has finished marinating, thread it onto the skewers.

3. 3

   Grill the skewers

   Grill over medium heat, turning as needed, until the chicken is cooked through and slightly charred. Serve hot.

What is chicken satay?

Satay is a Southeast Asian style of seasoned meat cooked on skewers, and it is especially associated with Malaysian and Indonesian cooking. This Malaysian-inspired version uses chicken thighs, which stay juicy on the grill.

Lemongrass, shallots, garlic and warm spices give the marinade its aromatic character. A little sugar helps the surface colour as the chicken chars.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 34g protein, 6g carbs, 15g fat.

The chicken provides most of the protein, while the oil contributes much of the fat; the sugar and shallots contribute some carbohydrate. Pair a serving with vegetables and a measured portion of rice for a more complete plate.

Why use chicken thighs?

Thigh meat has a richer flavour and is less prone to drying out than lean breast meat during grilling. Cutting it into even 2.5 cm pieces helps the skewers cook more consistently.

Give the marinade time

At least 1 hour gives the seasonings time to coat the chicken; an overnight rest is an option if you can plan ahead. Keep the marinating chicken covered in the fridge.

Threading and grilling

Soaking wooden skewers helps reduce the chance of them burning over the heat. Thread the chicken onto them after marinating, leaving a little room between pieces so heat can circulate.

Turn the skewers as needed over medium heat. The chicken is ready when cooked through, with a little char on the outside.

What to serve with satay

Serve the skewers hot with rice and a crisp cucumber or vegetable salad for a simple plate. The recipe does not include a dipping sauce, so add one separately if you would like it.

Plan around the marinating time

The stated total time is 80 minutes, but the method calls for at least 1 hour of marinating, with overnight marinating as an optional longer rest. For an overnight marinade, allow that extra time before grilling.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Use only the white part of the lemongrass as specified, and mince it finely.
• Soak the wooden skewers before threading on the chicken.
• Turn the skewers as needed for even cooking and charring.
• Serve the satay as soon as it is grilled for the juiciest texture.

Variations

• Add a dip: serve with a separate satay-style dipping sauce if desired.
• Use chicken breast: cut it into even pieces and watch closely, as it can dry out more readily.
• Add vegetables: thread pieces of suitable vegetables between the chicken for a mixed skewer.
• Adjust the seasoning: vary the spice balance to suit your preference while keeping the marinade ingredients together.
• Serve as a meal: pair the skewers with rice and a fresh salad.

Common mistakes to avoid

• Uneven pieces: cut the chicken to a consistent size so the skewers cook more evenly.
• Skipping the soak: soak wooden skewers in water before grilling to help keep them from burning.
• Rushing the marinade: allow at least 1 hour for the chicken to marinate.
• Crowding the pieces: leave a little space between chicken pieces on each skewer to help them cook through.
• Turning too little: turn the skewers as needed so the chicken cooks evenly and develops char.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat until piping hot, taking care not to overcook it.

Frequently asked questions