This satay chicken recipe was from a friend who was a chef in Malaysia. How could it be?
We held a Hong Kong style BBQ party some time ago, grilling foods on charcoal. The Malaysian chef bought some marinated satay chicken to share with us. The chicken was so tempting that nearly everyone there liked it very much. At the end of the party, we all begged him for the recipe. He was so generous to share with us that all of us brought the best thing back home. The best thing is that we can cook this satay chicken whenever we like.
Unfortunately, I don’t have any charcoal BBQ burner at home. So I baked the marinated chicken instead. The meat was very soft and succulent. Comparing with grilling and baking, I’ll vote grilling of course, yet this baked satay chicken didn’t let anyone down in my family. Yummy too! The secret is to use all those spices to marinate chicken for at least one day.
- 550 gm chicken thigh (or chicken breast), cut into small pieces
- 1/2 onion
- 7 skewers
- 1/2 tsp chicken powder
- 1/2 tsp salt
- 3 tsp sugar
- 1/2 Tbsp coriander powder
- 1/2 Tbsp turmeric powder
- 1/2 Tbsp cumin powder
- 1/2 Tbsp sweet paprika powder
- 1/2 Tbsp chili powder (optional)
- 1 Tbsp curry powder, parrot brand
- a dash of sesame oil
- Cut chicken thigh into 1 to 1 1/2 inches in thickness. Smash onion with a food processor. Mix all ingredients, marinate chicken and put in a fridge at least one day.
- Preheat oven to 200C. Soak skewers in cold water for 10 minutes. Skewer marinated chicken.
- Heat oil in a frying pan over medium heat and cook chicken until both sides are light brown. You don’t want to burn them, so be careful as some sugar was added into the marinade.
- Line a baking sheet with aluminum foil for easier clean up then spray with cooking spray. Bake for 25 minutes. Brush with honey when almost cooked. Insert a needle into the thickest part of the chicken. If no liquid runs out, it’s done. Serve with salad, or peanut satay sauce.