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Chicken Satay Recipe


  • 25-30 Skewers soaked in water for an hour
  • 1 kg Chicken Thighs cut into thin slivers
  • Cucumber diced
  • Red Onion quartered

For the Marinade

  • 2 cm thickest part Galangal (peeled, thinly sliced and chopped)
  • 2 stalks Lemongrass - thinly sliced (white part only) *Don't discard the remaining part of the lemongrass as you can turn it into a brush for the BBQ
  • 4 cloves Garlic peeled and sliced
  • 5 Red Shallots peeled and sliced
  • 1/2 cup Brown Sugar
  • 3 tsp Salt
  • 2 Tbs ground Turmeric
  • 2 Tbs ground Coriander
  • 2 Tbs ground Cumin (we ran out of cumin so we used black cumin/Nigella seeds instead)


  • To start, if you are using whole coriander seeds or whole cumin, dry-roast them in a pan until fragrant. Grind in an electric spice/coffee grinder and set aside.
  • Using a food processor, blitz the galangal, lemongrass, shallots and garlic well. Remove into a large metal or glass bowl.
  • Stir in the brown sugar, turmeric, ground coriander and cumin until a wet paste is formed.
  • Add in the chicken pieces and mix thoroughly with the spice paste. Cover the bowl with cling wrap.
  • Set aside in the refrigerator for at least 5 hours or overnight.
  • When the meat is ready, pierce about 3-4 pieces of meat (through the centre) onto each skewer. Depending on how you have cut the pieces of the chicken and/or how generous you are with each skewer, you could end up with 25-30 skewers.
  • Once all the meat have been skewered, fire up your Heat Beads® Briquettes in the Heat Beads® BBQ Starter Chimney with Heat Beads® Chimney Booster.
  • Once the Briquettes are ready, transfer them into your Kettle BBQ.
  • Lay out the skewers in a row.
  • [Optional] Dip your lemongrass brush into a mixture of oil and a small amount of honey and lightly brush over the satay skewers to keep them moist.
  • Once the meat is cooked, removed from BBQ and serve immediately with cucumber and red onions.


Recipe adapted from Poh's Kitchen Malaysian Chicken Satay recipe