Chicken Satay

Chicken Satay

A staple in Malaysia, almost every street food market has a vendor selling satay chicken. 

Pieces of meat on a bamboo skewer then grilled to charry perfection with a rich and decadent satay sauce, very few things can beat this.

Eat Lah's Satay sauce has a rich peanutty flavour that's sweet and spicy, once heated it will be perfect as a dip or as a sauce with some grilled meat and rice.

This recipe will cook two generous portions.

 Cooking time: 20min


Chicken marinade: 

500g pieces of boneless, skinless chicken thigh

1/2 onion or 3 shallots

3 stalks of Lemongrass 

3cm of Galangal 

2 teaspoon of turmeric powder

2 teaspoon cumin fennel seeds

1 teaspoon cumin powder

1/2 teaspoon salt

1 teaspoon sugar

2 tablespoons oil


1 - Blend or pound the shallots, lemongrass, galangal into a rough paste then set aside. 

2 - Chop the chicken into 1-inch piece and mix in the paste with turmeric powder, fennel seeds, cumin, salt and sugar. Skewer chicken 

3 - On medium-high heat, heat up a pan and add oil. Grilled chicken until golden brown, continue to cook until cooked through. 

4 - Heat up satay sauce in saucepan or microwave and they spoon over chicken. Serve hot with rice along with some sambal and cucumber pickles. 


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