Receta Malaysian Chicken Satay
Today, I have a flavorful, juicy Malaysian Chicken Satay recipe for you. It just isn't satay if you don't have some peanut sauce. So I'll be sharing my new and improved "Easy Peanut Sauce" for my next post.
Malaysian Chicken Satay
Ingredients
- 500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips
- Spice Paste
- 2 Tbsp Onion Powder
- 3 ¼ tsp Ginger Powder
- ¼ tsp Fennel Seed Powder
- 4 tsp Lemongrass Powder
- ¼ tsp Cumin Powder
- 4 Tbsp Sugar
- 1 Tbsp Turmeric Powder
- ¾ tsp Sea Salt
- 4 Tbsp Warm Water
- 1 Tbsp Peanut Oil
- Peanut Oil for basting
- 20 Bamboo Skewers, soaked
- Charcoal Grill
Method
Combine the Spice paste ingredients and marinate the chicken for at least 6 hours or overnight.
Prepare the charcoal fire for direct heat cooking.
Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.
Today, I have a flavorful, juicy Malaysian Chicken Satay recipe for you. It just isn't satay if you don't have some peanut sauce. So I'll be sharing my new and improved "Easy Peanut Sauce" for my next post.
Malaysian Chicken Satay
Ingredients
500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips
Spice Paste
2 Tbsp Onion Powder
3 ¼ tsp Ginger Powder
¼ tsp Fennel Seed Powder
4 tsp Lemongrass Powder
¼ tsp Cumin Powder
4 Tbsp Sugar
1 Tbsp Turmeric Powder
¾ tsp Sea Salt
4 Tbsp Warm Water
1 Tbsp Peanut Oil
Peanut Oil for basting
20 Bamboo Skewers, soaked
Charcoal Grill
Method
Combine the Spice paste ingredients and marinate the chicken for at least 6 hours or overnight.
Prepare the charcoal fire for direct heat cooking.
Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.