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Grilled Chicken Skin
Makan Tengah Hari • Malaysia
How to Make Grilled Chicken Skin (Traditional & Healthy Version)
Grilled Chicken Skin, locally known as 'Kulit Ayam Bakar,' is a delightful Malaysian street food snack that brings together the country's love for grilled delicacies and bold flavors. While traditionally enjoyed as a treat by many across Malaysia, this version focuses on a health-conscious approach by using skinless chicken breast strips marinated with aromatic local ingredients such as serai (lemongrass), halia (ginger), and kunyit (turmeric). The result is a smoky, crisp, and flavorful dish that captures the essence of Malaysian multicultural cuisine while staying mindful of calorie intake. In Malaysia, grilling or 'bakar' is a popular cooking method among Malay, Chinese, and Indian communities, reflecting the nation's rich culinary heritage. This recipe pays homage to that tradition, elevating the humble chicken skin to a healthier, protein-rich lunch option suitable for those who appreciate authentic flavors without compromising on nutrition. The blend of local spices, like kunyit and halia, as well as the use of pandan and serai, makes this dish uniquely Malaysian and a perfect addition to any calorie-conscious meal plan.
Bahan-bahan(untuk 1 small plate (about 4-5 pieces per person))
- 150g Chicken skin (Kulit ayam, trimmed of excess fat)
- 2 stalks Serai (lemongrass) (White part only, finely chopped)
- 1 inch Halia (ginger) (Peeled and grated)
- 3 cloves Bawang putih (garlic) (Minced)
- 1/2 tsp Kunyit (turmeric powder)
- 1/2 tsp Lada hitam (black pepper) (Freshly ground)
- 1/2 tsp Garam (salt)
- 1 tsp Minyak zaitun (olive oil)
- 2 leaves Daun pandan (Tied into knots) - pilihan
- 1 tbsp Jus limau nipis (lime juice)
Arahan
- 1
Clean and pat dry the chicken skin. Trim off any excess fat to reduce calories.
5 minutes
Use a sharp knife for easy trimming and to maintain the skin's integrity.
- 2
In a large bowl, combine serai, halia, bawang putih, kunyit, lada hitam, garam, and minyak zaitun. Mix well to make a marinade.
3 minutes
Crush the serai with the back of a knife to release more aroma.
- 3
Coat the chicken skin evenly with the marinade. Add jus limau nipis for extra freshness. Let it marinate for at least 10 minutes.
10 minutes
For deeper flavor, marinate up to 1 hour in the refrigerator.
- 4
Preheat the grill or grill pan to medium-high heat. Place daun pandan knots on the grill surface for added fragrance.
2 minutes
If using an outdoor grill, use charcoal for a smoky, authentic taste.
Kenapa hidangan ini sihat
Choosing grilled over fried chicken skin significantly lowers calorie and fat content, making it a diet-friendly option. Incorporating local herbs and spices boosts flavor without the need for excessive salt or sugar. The use of lean seasoning and fresh ingredients supports a balanced diet, and the inclusion of pandan and lime adds natural aroma and vitamins, making this dish a healthier choice for lunch or as a protein-rich snack.
This Grilled Chicken Skin recipe is high in protein and provides essential minerals such as zinc and selenium from the chicken. The marinade uses antioxidant-rich ingredients like kunyit (turmeric) and halia (ginger), which are known for their anti-inflammatory properties. Using olive oil instead of traditional palm oil reduces saturated fat content. By grilling instead of deep-frying, you minimize unhealthy fats, promoting heart health while preserving the authentic flavors of Malaysian cuisine.
Petua
- 💡Tip 1: Marinate the chicken skin longer for deeper flavor infusion.
- 💡Tip 2: Use pandan leaves on the grill for extra fragrance.
- 💡Tip 3: Grill over charcoal for the most authentic Malaysian smoky taste.
Penyimpanan & hidangan
Store leftover grilled chicken skin in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness before serving.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
