Malaysian Chicken Satay
Prep Time
60 minutes, plus 1 hour marinate time
Number of Servings
Serves 4
Ingredients

  • Chicken Satay

    • 3 tbsp curry powder
    • 2 tsp ground turmeric
    • 1 tsp brown sugar
    • 1 large onion, minced
    • 3 cloves garlic, minced
    • Pinch of salt
    • 3 tbsp rice bran, canola or grapeseed oil
    • 6 (4 oz) boneless, skinless chicken thighs, cut into bite-size pieces

  • Serving Suggestions

    • Store-bought peanut sauce
    • Thickly sliced cucumber Thinly sliced red onion
Directions

  1. Chicken Satay Marinade

    1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
    2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

  2. Chicken Satay Skewers

    1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
    2. Preheat the grill to medium-high heat (400 to 450°F).
    3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
    4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
    5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.
Nutrition Info
With cucumber, red onion, and [q:1/4] cup peanut sauce per serving: 590 Calories, 49 g Protein, 202 mg Cholesterol, 28 g Carbohydrates, 16 g Total sugars (1 g Added sugars), 5 g Fiber, 31 g Total fat (6 g sat), 1,175 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Vitamin E, Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin K, Iron, Magnesium, Potassium, [nutrition:1] Folate