Unlike its Japanese counterpart, Malaysian satay is heavily marinated and served alongside nutty, spiced sauces. Marinating chicken imparts flavor, tenderizes and moistens the meat, so we can use cuts like sasami (chicken tenderloin) that might otherwise be considered too dry for direct-flame grilling. I left mine whole, but cubing the chicken also works.
For a local spin, I have opted for sesame over peanuts, which also sidesteps the potential danger of a common allergen.
These skewers are my go-to summer barbecue crowd-pleaser. They cook equally well atop the grill or in a toaster oven. For barbecuing, soaking the wooden skewers and wrapping the ends in foil can be good, but it is not strictly necessary if you stay attentive while grilling.