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Malaysian Chicken Satay

groups6 servingsspeedMediumcountertopsPrep: 240 minsskilletCook: 15 minsscheduleTotal: 255 minsoutdoor_grillGrilled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

schedulePrepare in advance

  • circleChicken meat needs to be marinated in advance for at least 4 hours or overnight.4h
01
Preparation
00:01:03
  • Blend 4 onions and 1 stick of lemongrass into a fine paste
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Watch out

Ensure the blender lid is tightly secured before blending to prevent liquid splatter.

Ingredients:Onionslemongrass stalks
Tools:blender
02
Active Cooking
00:01:23
warningStay safe

Wash hands thoroughly after handling raw chicken meat to prevent cross-contamination.

  • Add the blended paste, 1.5 tbsp ground coriander, 1.5 tbsp ground fennel, 1 tbsp turmeric powder, 0.5 kg sugar, and 0.5 cup vegetable oil into 2 kg chicken meat
  • Mix all ingredients thoroughly until combined
  • Cover the bowl tightly with plastic wrap and foil
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Watch out

Ensure all the sugar is well incorporated and dissolved into the marinade mixture, otherwise it may clump.

Ingredients:chicken meat (2 kg)ground corriander (1.5 tbsp)ground fennel (1.5 tbsp)turmeric powder (1 tbsp)sugar (0.5 kg)vegetable oil (0.5 cup)
Tools:mixing bowl
03
Active Cooking
00:02:06
warningStay safe

Handle the sharp ends of the bamboo sticks carefully to avoid puncturing your skin.

  • Thread the marinated chicken pieces onto bamboo sticks to form skewers
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Watch out

Do not overcrowd each stick, otherwise the inner pieces will not cook evenly.

Ingredients:chicken meatbamboo sticks (50 piece)
Tools:bamboo skewers
04
Active Cooking
00:02:41
warningStay safe

Keep hands away from open flames and hot grill grates to avoid burns.

  • Place the chicken satay skewers onto the hot charcoal grill
  • Brush or sprinkle a little bit of vegetable oil onto the chicken meat
  • Grill until both sides are well cooked and slightly charred
local_fire_departmenthot charcoal grill
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Watch out

Do not let the satay burn, flip them regularly as the sugar content causes them to char quickly.

Ingredients:vegetable oilchicken meat
Tools:charcoal grill

groceryAll Ingredients

chicken meat2 kg
ground corriander1.5 tbsp
ground fennel1.5 tbsp
turmeric powder1 tbsp
Onions4 piece
lemongrass stalks1 piece
sugar0.5 kg
vegetable oil0.5 cup
bamboo sticks50 piece

blenderAll Tools Needed

blendermixing bowlbamboo skewerscharcoal grill