Malaysian Chicken Satay

Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 45 Calories

Ingredients

• ¼ cup brown sugar
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 5 cloves garlic
• 1 tablespoon ground coriander
• 2 large onions, coarsely chopped
• 4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 1-inch piece shrimp paste (belachan)
• 2 tablespoons galangal powder (lengkuas)
• 2 teaspoons ground anise seed
• 60 bamboo skewers

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

Step 2

Place chicken cubes in a large bowl.

Step 3

Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.

Step 4

Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.

Step 5

Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.

Step 6

Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).