Malaysian Sate Ayam – The Best BBQ Chicken Satay Recipe

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Malaysian Sate Ayam

Malaysian, Indonesian, Mains, Snack

5.0 from 1 vote

Malaysian Sate Ayam, also known as satay chicken, is a flavorful and popular dish that has a rich history and diverse regional variations. This beloved street food has its roots in Indonesian cuisine but has become an integral part of Malaysian culinary culture.

The Origins of Malaysian Sate Ayam

The origins of sate can be traced back to the Indonesian island of Java, where it was initially introduced by Arab traders. The word “sate” itself is derived from the Indonesian word “satai,” which means skewer. Over time, sate made its way to Malaysia, where it underwent further refinement and adaptation to suit local tastes.

Traditionally, sate was made with skewered pieces of meat, such as chicken, beef, or lamb, marinated in a blend of spices and grilled over an open flame. The meat is typically served with a peanut sauce and accompanied by a side of cucumber and rice cakes.

malaysian sate ayam
Malaysian Sate Ayam

Regional Varieties of Malaysian Sate Ayam.

Malaysia, being a multicultural country, has different regional variations of sate ayam, each with its own unique flavor profile and ingredients. Let’s explore some of the most popular regional varieties of this beloved Malaysian recipe:

1. Kajang Sate Ayam

Kajang, a town in the state of Selangor, is renowned for its sate ayam. The Kajang style of sate is characterized by its sweet and spicy peanut sauce. The marinade for the chicken skewers often includes lemongrass, turmeric, and galangal, giving it a fragrant and aromatic taste.

2. Satay Celup

Originating from the state of Malacca, Satay Celup is a unique variation of sate ayam. Instead of grilling the skewers, the meat, vegetables, and other ingredients are skewered and cooked in a communal pot of boiling satay sauce. This interactive dining experience allows diners to customize their skewers and enjoy them with a variety of dipping sauces.

3. Satay Madura

Satay Madura is a popular variation of sate ayam in the state of Johor. It is named after the Indonesian island of Madura, where it originated. The marinade for Satay Madura typically includes coriander, cumin, and sweet soy sauce, giving it a distinctively rich and smoky flavor. It is often served with a side of lontong (rice cake).

4. Satay Ikan

While chicken is the most common meat used in sate ayam, there are also variations that feature other proteins. Satay Ikan, or fish satay, is a popular choice in the coastal regions of Malaysia. The fish is marinated in a blend of spices, grilled, and served with a tangy tamarind sauce.

Ingredients Used in Malaysian Sate Ayam

While the specific ingredients may vary depending on the regional variation, there are some key components that are commonly used in Malaysian sate ayam:

  • Chicken: The main protein used in sate ayam. It is typically marinated in a mixture of spices and grilled to perfection.
  • Spices: Common spices used in the marinade include lemongrass, turmeric, galangal, coriander, and cumin.
  • Peanut Sauce: A rich and creamy sauce made from ground peanuts, spices, and sometimes tamarind or lime juice.
  • Accompaniments: Sate ayam is often served with a side of cucumber slices, rice cakes (ketupat or lontong), and a variety of dipping sauces.

Chicken Satay is the ideal sharing dish for family, friends or to take to an open home party. Being enormously popular there is now a huge offering and assortment of marinades .

The marinade in our recipe is the one that most people know as the original and luckily it is also the simplest. It gives the chicken a smokey, sweet caramelized flavor, along with aromatic lemongrass, cumin and turmeric. Serve with peanut sauce, cucumber wedges, red onion slices and cubes of pressed rice.

Malaysian Sate Ayam – The Best BBQ Chicken Satay Recipe

Recipe by HolisticJB
5.0 from 1 vote
Course: Appetisers, Mains, SnacksCuisine: Indonesian, Malaysian, SingaporeanDifficulty: Medium
Servings

30

people
Prep time

2

hours 
Cooking time

30

minutes
Calories

419

kcal
Total time

2

hours 

30

minutes

Chicken Satay is the ideal sharing dish for family, friends or to take to an open home party. Being enormously popular there is now a huge offering and assortment of marinades . The marinade in our recipe is the one that most people know as the original and luckily it is also the simplest. It gives the chicken a smokey, sweet caramelized flavour, along with aromatic lemongrass, cumin and turmeric. Serve with peanut sauce, cucumber wedges, red onion slices and cubes of pressed rice.

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Ingredients

  • For The Chicken
  • 4 stick Lemongrass

  • 1 kg Boneless Chicken Thighs

  • 3 tbsp turmeric powder

  • 1 tbsp ground cumin

  • 2 tsp sea salt

  • 3 tbsp Sugar

  • 30 bamboo satay skewers

  • For The Marinade
  • 100 ml vegetable oil

  • 1 tbsp sugar

  • 50 ml coconut milk

  • 1 stick Lemongrass

  • For The Garnish
  • 1 red onion

  • 1 cucumber

  • 400 g rice cubes

Directions

  • In a food processor blitz the lemongrass with a dash of water until smooth. Transfer to a bowl.
  • Add the diced chicken, turmeric powder, ground cumin, salt and 3 tablespoons of sugar. Mix thoroughly and leave to marinate for at least 2 hours. Preferably leave it to marinade overnight in the refrigerator.
  • Once the marinade time is up, carefully thread the chicken pieces on to the bamboo skewers. The meat should cover the skewer to prevent it getting burnt when grilling. Cover the tip of the skewer too. You should just have the blunt end of the skewer showing,
  • Now make the brushing oil. Put the oil, sugar and coconut milk into a small bowl and mix well. Satay is best when cooked on a barbecue or a charcoal grill but you can use a griddle pan just as successfully. Place the chicken skewers on the barbecue or grill and use the bruised lemongrass to coat them with the oil mixture and keep the moisture in. Turn the skewers regularly to make sure the chicken is cooked evenly. Continue to apply the brushing oil throughout cooking.
  • When the chicken is cooked through it will have a delicious brown, slightly charred finish. Place skewers on a large dish and garnish with the rice cubes, onion and cucumber and serve with a peanut sauce.

Equipment

  • bbq grillPortable Charcoal Grill 32 InchBuy Now
  • skewers4.7 inch Bamboo Paddle SkewersBuy Now
  • serving platesFamiware Oval Serving PlatterBuy Now

Nutrition Facts

  • Serving Size: 5g
  • Calories: 419kcal
  • Carbohydrates: 22g
  • Protein: 22g
  • Fat: 29g
  • Saturated Fat: 16g
  • Trans Fat: 0g
  • Cholesterol: 53mg
  • Sodium: 686mg
  • Potassium: 567mg
  • Fiber: 2.5g
  • Sugar: 14g
  • Calcium: 0mg
  • Iron: 0mg

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Whether you prefer the sweet and spicy flavors of Kajang Sate Ayam or the interactive experience of Satay Celup, Malaysian Sate Ayam offers a delightful culinary journey through the diverse regional variations. The combination of succulent grilled chicken, fragrant spices, and flavorful peanut sauce makes it a beloved dish that is enjoyed by locals and visitors alike.

So, the next time you find yourself in Malaysia, be sure to indulge in the mouthwatering delights of Malaysian Cuisine, the Sate Ayam and make sure you try our satay chicken recipe.

malaysian sate ayam - the best bbq chicken satay recipe

Tags:

bbq / chicken / hawker style / kl style / Malay / Malaysian / satay / street food

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