Malaysian Chicken Satay

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Of all the things I miss about my old job, wandering the night markets of South East Asia and eating my bodyweight in street food ranks pretty high. Could it possibly be true that the Thai government has banned street food in Bangkok? It seems as unimaginable as a New York City without yellow cabs. Among my favorite street foods are the ubiquitous chicken satay and their constant companion, peanut sauce. A perfect warm weather appetizer, you don’t have to travel to the other side of the world to get it. It was my first attempt at making satay and I couldn’t believe how easy it was and how in one bite, I was transported to the sounds and smells of those bustling street markets. The chicken in this recipe is incredibly tender from the coconut milk and packed with rich flavor from Spice Tree Organics’ new Malaysian Curry blend and The Saucey Sauce Company’s fish sauce.


Malaysian Chicken Satay
Serves 8

2 lbs boneless skinless chicken thighs (you could also use breast but thigh grills up nicer)
1/2 cup of coconut milk
1/4 cup of fish sauce
1 tablespoon Malaysian Curry blend
1 tablespoon light brown sugar (if you want to be authentic get your hands on palm sugar)
Sliced scallions, lime, red onion and cucumber for serving

Peanut sauce for dipping


1. Clean the chicken thighs from excess fat and cut into strips of desirable length (4″ x 1.5″).
2. In a large bowl mix the coconut milk, fish sauce, curry blend and sugar. Mix well. Add the chicken strips and make sure well coated in marinade. Let sit for at least one hour, ideally overnight for best flavor.
3. Soak wooden skewers in water for 20 minutes pre cooking to make sure they don’t burn in oven/on grill. Remove skewers from water.
4. Preheat oven to broil or heat grill. Remove chicken from marinade and skewer each strip lengthwise. Broil/Grill for 2 to 3 minutes on each side until golden brown and cooked through.
5. Serve hot alongside peanut sauce and enjoy!

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