The complexity of flavors you find in Malaysian chicken saté are hard to replicate—and impossible to forget. Cubes of chicken are marinated in a fragrant combination of spices, including lemongrass, ginger, and turmeric, then grilled so the marinade forms a crust.
The skewers are the perfect way to shake up a cookout, especially at the end of summer when you’ve had your fill of ribeyes, brats, and burgers.
Enjoy this Malaysian chicken saté as an appetizer or serve up a hearty batch as the main course.
Makes 5 servings
4 hours min.
10 min min.
- 12 shallots, sliced
- 1 stalk lemongrass, sliced (bottom 1⁄3 of stalk only, 2–3 outer layers removed)
- 1-inch piece fresh ginger, peeled
- 1⁄4 cup neutral oil, such as canola
- 11⁄2 tsp ground turmeric
- 3 tbsp whole coriander seeds
- 11⁄2 tbsp whole cumin seeds
- 11⁄2 tbsp whole fennel seeds
- 1⁄2 cup sugar
- 1 tsp salt
- 2.5 lb boneless chicken (breast or thigh) cut into 1-inch cubes
- About 15 bamboo skewers
How to make it