Easy Malaysian Chicken Satay
Makes about 15-18 sticks

Ingredients:
1lb pound skinless chicken thighs (or chicken breasts)
3-4 tsp of Season with Spice’s Malaysian Satay Seasoning
2-3 tsp of brown sugar (I used raw sugar)
Salt (or 2 tsp soy sauce) to taste
1 tsp fish sauce, optional
Peanut oil (or vegetable oil) for basting
Bamboo skewers – soaked in water for at least 30 minutes prior to grilling

Suggested Accompaniments:
Peanut sauce
1 cucumber – cut into small cubes
1 small red onion – quartered
Grilled or fresh pineapple slices



 Method:
1. Cut chicken meat into small pieces – about an inch wide and a third of an inch thick.
2. Season the chicken pieces with our Malaysian Satay Seasoning, salt, and brown sugar. Coat evenly and leave to marinade for 1-2 hours, or overnight.
3. When ready to grill, thread about 4-5 chicken pieces onto each bamboo skewer and baste the chicken with oil. Grill over medium fire for a few minutes, baste with oil again, and flip over. Repeat until the chicken is cooked through and slightly charred.
4. Serve hot with an Easy Peanut Sauce for dipping, and a few raw veggies on the side (in Malaysia, that’s usually slices of cucumber and red onion).