Malaysian Satay Recipe w/ Ginger, Serrano & Lemongrass Marinade

Asian Chicken Grilled Kabobs

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Active/Total Time: 40 mins/1 hrServes: 48 skewers

Satay is a very popular dish in Southeast Asia, especially in Malaysia. The country even has its own satay capital: the city of Kalang. This cultural meal is simply skewered meats that have been first marinated and then grilled over open flames until cooked to perfection.

These chicken satay skewers will work well as either an appetizer or as part of a main course. But plan on making these the night before. Once the marinade has been prepared, soak the skewers for at least 4 hours (preferably overnight).

Plan an extra shopping trip, too, in case your local grocery store or farmer's market doesn't carry some of the special ingredients. Look especially for young ginger or galangal, serrano peppers, palm sugar, and fresh lemongrass stalks.

Since you've done all the prep work the night before, grilling these satays is a piece of cake on the day of. And there's little to no cleanup as well (which makes it a keeper in my book). Serve with coconut rice and chilled cucumber salad.

  • 1 Tbsp coriander seeds
  • 2 tsp fennel seeds
  • 4 large shallots
  • 6 garlic cloves
  • 2 inchs piece ginger (2 Tbsp)
  • 1 inch piece young ginger (1 Tbsp) - can substitute with galangal
  • 2 serrano peppers
  • 2 stalks thick lemon grass (4 Tbsp)
  • 4 Tbsp palm sugar - can substitute with brown sugar
  • 1 Tbsp turmeric
  • 4 1/2 tsp Kosher salt - can substitute with 2 tsp. table salt
  • 3 Tbsp peanut or vegetable oil
  • 3 Tbsp Water
  • 24 boneless skinless chicken thighs (4 lbs)
  • 48 skewerss

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