- Prep Time:
- Cook Time:
- Total Time:
30 mins *
Grilled skewers of tender marinated chicken thighs basted with a Singapore inspired sauce.
* Plus marinating time.
Summer vacation is really over. I have been in denial about its pending end for the last several weeks (as evidenced by my absence from the blog) and have been avoiding doing anything that might make me face the reality of the new school year.
Unlike previous years, my oldest daughter is off to start the next chapter of her life with a new adventure in California. I knew her moving away was inevitable but I really wasn’t as ready for it as I thought I would be. There may have been some crying involved as we said good-bye.
However, part of parenting is letting your children grow up and making yourself let go. So, life must go on and so must dinner which brings us to today’s recipe – Singapore-style chicken satay.
I have tried a lot of chicken satay recipes in the past and have only ever gotten lukewarm reviews from my family. However, this one was different.
This one actually got nods of approval and happy eating faces. I think the addition of rice wine vinegar and the notable minimal use of peanut butter in the dipping sauce (which is also used to baste the chicken as it’s grilling) distinguishes this recipe from typical satay recipes.
The chicken doesn’t feel heavy and it doesn’t rely on the sauce for its flavor. Instead the flavor is built up, first, from a good marinade and, secondly, from the basting.