Mum’s chicken satay
Chicken satay! My ultimate comfort food. So easy to make and packed with flavour. Originally an Indonesian and Malaysian recipe, but I know many countries have their different version of this recipe, and the recipe below is by no means traditional, just simply delicious! The secret to the perfect chicken satay is Ketjap Manis, a sweet Indonesian soy sauce. This really isn’t hard to find and you’ll usually see this in the oriental section of big supermarkets. Avoid substituting at all cost, but if you really can’t get your hands on it, you can use regular soy sauce instead and add a good amount of brown sugar to maintain the sweet flavour.
This easy marinated chicken satay recipe is based on my mum’s recipe, with just a very minor tweak. When I was little, this used to be our ultimate favourite to grill on the barbecue in summer (and still this)! Now I like to serve this with some rice and green beans for a quick, easy and yummy weeknight supper, or alongside some nasi goreng (Indonesian stir-fried rice) or simply with some sliced baguette and a basic salad, as you would eat it in some Dutch bistros! Whatever you choose to pair this with, it is most delicious served with a satay peanut sauce, either store-bought or homemade (recipe to follow!).Print
This quick and easy marinated chicken satay recipe is inspired by Indonesian and Malaysian flavours using sweet ketjap manis soy sauce.
- 2 chicken breast fillets (approximately 300g)
- 6 tablespoons ketjap manis
- 1 teaspoon sambal (Indonesian chilli-based paste) or chilli paste
- 1 teaspoon ground paprika
- 1 teaspoon curry powder
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 tablespoon wok or toasted sesame oil (optional)
- Cut chicken breast fillets into large, approximately 2cm, chunks. Combine in a bowl with ketjap manis, sambal, ground paprika, curry powder, garlic granules and onion granules. Take some time to ensure all the flavours are mixed well. If you need to loosen up the mixture a bit, add some wok or toasted sesame oil but this is optional.
- Cover the bowl and leave in the fridge overnight, or at least for one hour.
- When you’re ready to cook the chicken, switch on the oven at the highest grill setting. Now I am aware that you usually see these cooked on skewers, but in all honestly, I don’t find it worth the hassle and I just find they burn under the grill no matter how long I soak them in water or whatever trick I use.
- Grease a baking tray with some sesame or non-flavoured oil. Transfer the chicken to the baking tray in one single layer and leave underneath the grill for approximately 10 minutes or until fully cooked through.
- Serve immediately with satay sauce.
The end result is most delicious if you start this recipe 24 hours in advance, allowing the chicken to marinate long enough for ultimate flavour, but if you’re in a hurry or simply forgot to start long enough in advance, an hour or so will do.
- Category: Main Course
- Method: Oven
- Cuisine: Asian
- Calories: 310
Keywords: easy chicken satay recipe, marinated chicken satay recipe, Indonesian chicken satay, Malaysian chicken satay, oven-grilled chicken satay
More Asian-inspired recipes on Michiel’s Kitchen:
- Honey and soy glazed aubergine skewers
- Crunchy chicken satay cutlets
- Chicken teriyaki noodle salad
- Easy express weeknight ramen