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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.

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Malaysian Chicken Satay


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


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.


  1. Oh, how I missed satay! Reminds me of Kajang Satay. Your satay looks very authentic. Bet they are delicious.

    1. Thanks for the compliments. Yes, they were delicious!

  2. Oh yes. Satays are wonderful, aren’t they? I love the fact that each region in Southeast Asia has a version of it. My husband family is passionate about the Malaysian style, which I love. Your photo and writing piece are absolutely wonderful. The recipe sounds like a winner, too. I hate those recipes calling for peanut butter. It’s just not the same…

  3. Thank you for sharing this satay masterpiece with the world. You’ve turned humble ingredients into a culinary masterpiece, and for that, you deserve a standing ovation. Bravo! 👏👏👏


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