Malaysian Chicken Satay #SundaySupper

This Malaysian Chicken Satay, is delicious, simple and the perfect finger food for watching the big game, or sitting out watching the kids swim whilst you cook out. Or just serve them up in the middle of winter and dream of summer nights.

I liked to serve these with a cucumber salad and Nasi Lemak (This awesome rice recipe is coming soon!)

The marinade is super simple and if you follow my top tips for mixing up the marinade and freezing the prepared satay sticks, you can grab the tupperware box from the freezer in the morning and it will defrost and marinade ready to cook for dinner.

I haven't taken part in the Sunday Supper posts for a while as I have just been so busy that I couldn't commit to definitely getting a post live on a Sunday evening (well Sunday morning for most of my fellow #SundaySupper bloggers)

But this week I knew I had the perfect recipe for the theme Labor Day Menu Ideas.

Here in Australia this dish would be perfect for Australia day, especially served down on the beach whilst the kids hit the surf. Or currently I am serving it to remind me of summer (Only 4 days left of winter!!!!)

Labor Day has been a national holiday in the states since 1894 celebrating all the contributions and accomplishments of the workers who have built the United States.  It’s also the last day of summer, so what better way to celebrate than getting the grill going! 

This Malaysian Chicken Satay is easy to eat without a plate, so moorish that you reach for another and equally delicious hot from the grill and as they cool sat on a food table.

Get your friends together, get the a back yard game of footie going and enjoy some fabulous food with friends.

For more Labor Day Menu Ideas, scroll down past the recipe and you will find links to all the other #SundaySupper bloggers recipes.

I am super excited to try so many of them but especially the Greek Burgers with Feta and Tzatziki Sauce and the Foil Pack Grilled Potatoes. YUM!!!

This Malaysian Chicken Satay is addictive, a wonderful mix of spices, salt and sugar are all mixed together, giving the chicken a wonderful colour and flavour. Then the chicken is grilled until tender and slightly charred.

That charring adds a delicious smoky sweet savoury hit to the chicken, so don't worry if the edges get a little black.

This does mean you need to soak the wooden sticks to help prevent them burning. But if you are using my marinade, freeze, defrost and then cook method you will find the skewers don't burn too badly. Or buy some metal skewers if you are always having skewer malfunctions 😉 ....actually scrap that!!! That involves more washing up and no one wants to do that on a public holiday!

Enjoy x

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Print Recipe

4.34 from 3 votes

Malaysian Chicken Satay

This Malaysian Chicken Satay, is delicious, simple and the perfect finger food for watching the big game, or sitting out watching the kids swim whilst you cook out. Or just serve them up in the middle of winter and dream of summer nights.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer, Main

Cuisine: Malaysian

Servings: 6

Calories: 270kcal

Author: Claire | Sprinkle and Sprouts

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Ingredients

• 3 lemongrass stalks
• 1 red onion
• 2 garlic cloves
• 2 inch fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 1 teaspoon turmeric powder
• 2 tablespoon brown sugar
• 1 teaspoon salt
• 3 tablespoon coconut oil
• 1 tablespoon water (if you need it)
• 8 boneless and skinless chicken thighs

Instructions

• Remove the woody root and the outer skins of the lemon grass and then cut into small chunks.
• Peel the garlic and red onion and cut into rough chunks.
• Cut the ginger into small slices.
• Add these to a food processor and whizz until you have a thick pulp.
• Add in the ground coriander, fennel, turmeric, brown sugar, salt and coconut oil.
• Blitz the pulp again until you have a smooth thick paste. (if the food processor is struggling add a tablespoon or so of water (or coconut water)
• Cut the chicken into big chunks and coat in the marinade.
• Skewer the chicken onto wooden skewers and place in a lidded tupperware with all of the marinade.
• Let them sit in the fridge overnight.
• Alternatively freeze until needed, they will continue to marinade as they freeze and defrost.
• You can cook these satay on the BBQ or on a grill pan inside.
• Either way cook with a high heat for 2-3 minutes on each side.
• Remove from the heat and let them sit for a few minutes before serving.

Nutrition

Calories: 270kcal | Carbohydrates: 7g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 143mg | Sodium: 525mg | Potassium: 446mg | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 2.4mg | Calcium: 33mg | Iron: 1.8mg

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For more Labor Day menu ideas check out my fellow #SundaySupper bloggers, and special thanks to Christie from A Kitchen Hoor's Adventures for hosting.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

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