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–+ servings
Raw chicken satay on a small grill with red charcoal underneath.

Grilled Asian Chicken Satay Recipe

Saffron Hodgson
1
reviews
Cooked over direct heat, these Grilled Asian Chicken Satays are a fun and flavorsome meal or finger food.
Preparation 4 hours 30 minutes
Cook 15 minutes
Ready in 4 hours 45 minutes
Servings 4 Servings
CourseLunch
InfluenceAsian
DifficultySeasoned
MethodGrill

Ingredients

Marinade

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 small onion
  • 2 cloves garlic
  • 1 stalk lemongrass bottom tender part only
  • 1/2 inch galangal chopped
  • 1/2 inch ginger chopped
  • 1 1/2 teaspoons salt
  • 2 teaspoons palm sugar or white sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon turmeric powder
  • 2 pounds cubed boneless chicken
  • coconut milk
  • 1 cucumber sliced
  • satay sauce for serving

Equipment

  • spice grinder or mortar and pestle
  • 24 bamboo skewers soaked for 30 minutes

Directions

Marinade

  • In a small frying pan toast the coriander, cumin, and fennel seeds over medium heat until fragrant, occasionally shaking the pan. Grind into a fine powder; set aside.
  • Process the onion, garlic, lemongrass, galangal, ginger, salt, and palm sugar until a smooth paste. 
  • In a large bowl add the ground spices, onion paste, vinegar, and turmeric; stir until well combined.
  • Add the chicken to the marinade in the bowl and stir to coat. Chill to marinate for at least 4 hours, stirring occasionally.

Chicken Satay

  • Preheat a grill for direct cooking over high heat.
  • Thread the chicken onto the bamboo skewers leaving a good portion to hold while eating.
  • Place the satay skewers over the grill with the meat over the direct heat and the handles in a cooler area or even outside the grill.
  • Cook while brushing with coconut milk, turning continually, to keep the meat moist.
  • Serve hot with sliced cucumbers, satay sauce, or your favorite accompaniment.