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. In order to view the video, please allow Manage Cookies
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.
The Healthiest and Unhealthiest BBQ Foods, Ranked
Read article
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 5 servings
Prep time 4 hours min.
Cook time 10 min min.
Ingredients
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
In a blender, combine shallots, lemongrass, ginger, turmeric, and half the oil and blend into paste. In a dry pan over medium hear, lightly toast coriander, cumin, and fennel until fragrant. Remove spices and finely grind using a spice or coffee grinder. In a large bowl, combine wet paste, dry spices, sugar, salt, remaining oil, and chicken and mix. Cover and marinate in the refrigerator at least 4 hours. Soak bamboo skewers in cold water for 15 minutes. Slide 3 or 4 pieces of chicken onto each one, leaving half the length of the skewer empty. Make a glaze by combining remaining marinade with 1 cup water in a small saucepan and bringing to boil for about 6 minutes. Prepare grill for high heat and grill batches of skewers for about 8 minutes, flipping every 2 minutes. After 8 minutes, brush glaze onto both sides of each skewer, then grill for an additional 2 minutes on each side, until the glaze caramelizes into a golden crust.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
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.
In order to view the video, please allow Manage Cookies
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.
The Healthiest and Unhealthiest BBQ Foods, Ranked
Read article
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
The Healthiest and Unhealthiest BBQ Foods, Ranked
Read article
The Healthiest and Unhealthiest BBQ Foods, Ranked
Makes 5 servings
Prep time 4 hours min.
Cook time 10 min min.
Ingredients
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
In a blender, combine shallots, lemongrass, ginger, turmeric, and half the oil and blend into paste. In a dry pan over medium hear, lightly toast coriander, cumin, and fennel until fragrant. Remove spices and finely grind using a spice or coffee grinder. In a large bowl, combine wet paste, dry spices, sugar, salt, remaining oil, and chicken and mix. Cover and marinate in the refrigerator at least 4 hours. Soak bamboo skewers in cold water for 15 minutes. Slide 3 or 4 pieces of chicken onto each one, leaving half the length of the skewer empty. Make a glaze by combining remaining marinade with 1 cup water in a small saucepan and bringing to boil for about 6 minutes. Prepare grill for high heat and grill batches of skewers for about 8 minutes, flipping every 2 minutes. After 8 minutes, brush glaze onto both sides of each skewer, then grill for an additional 2 minutes on each side, until the glaze caramelizes into a golden crust.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 5 servings
Prep time 4 hours min.
Cook time 10 min min.
Ingredients
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
In a blender, combine shallots, lemongrass, ginger, turmeric, and half the oil and blend into paste. In a dry pan over medium hear, lightly toast coriander, cumin, and fennel until fragrant. Remove spices and finely grind using a spice or coffee grinder. In a large bowl, combine wet paste, dry spices, sugar, salt, remaining oil, and chicken and mix. Cover and marinate in the refrigerator at least 4 hours. Soak bamboo skewers in cold water for 15 minutes. Slide 3 or 4 pieces of chicken onto each one, leaving half the length of the skewer empty. Make a glaze by combining remaining marinade with 1 cup water in a small saucepan and bringing to boil for about 6 minutes. Prepare grill for high heat and grill batches of skewers for about 8 minutes, flipping every 2 minutes. After 8 minutes, brush glaze onto both sides of each skewer, then grill for an additional 2 minutes on each side, until the glaze caramelizes into a golden crust.
Makes 5 servings
Prep time 4 hours min.
Cook time 10 min min.
Prep time 4 hours min.
Cook time 10 min min.
Prep time
4 hours min.
Cook time
10 min min.
Ingredients
- 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
In a blender, combine shallots, lemongrass, ginger, turmeric, and half the oil and blend into paste. In a dry pan over medium hear, lightly toast coriander, cumin, and fennel until fragrant. Remove spices and finely grind using a spice or coffee grinder. In a large bowl, combine wet paste, dry spices, sugar, salt, remaining oil, and chicken and mix. Cover and marinate in the refrigerator at least 4 hours. Soak bamboo skewers in cold water for 15 minutes. Slide 3 or 4 pieces of chicken onto each one, leaving half the length of the skewer empty. Make a glaze by combining remaining marinade with 1 cup water in a small saucepan and bringing to boil for about 6 minutes. Prepare grill for high heat and grill batches of skewers for about 8 minutes, flipping every 2 minutes. After 8 minutes, brush glaze onto both sides of each skewer, then grill for an additional 2 minutes on each side, until the glaze caramelizes into a golden crust.
In a blender, combine shallots, lemongrass, ginger, turmeric, and half the oil and blend into paste.
In a dry pan over medium hear, lightly toast coriander, cumin, and fennel until fragrant. Remove spices and finely grind using a spice or coffee grinder.
In a large bowl, combine wet paste, dry spices, sugar, salt, remaining oil, and chicken and mix. Cover and marinate in the refrigerator at least 4 hours.
Soak bamboo skewers in cold water for 15 minutes. Slide 3 or 4 pieces of chicken onto each one, leaving half the length of the skewer empty.
Make a glaze by combining remaining marinade with 1 cup water in a small saucepan and bringing to boil for about 6 minutes.
Prepare grill for high heat and grill batches of skewers for about 8 minutes, flipping every 2 minutes. After 8 minutes, brush glaze onto both sides of each skewer, then grill for an additional 2 minutes on each side, until the glaze caramelizes into a golden crust.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
