- Prep Time:
15 mins - Cook Time:
15 mins - 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.
Singapore-Style Chicken Satay
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilled
- Cuisine: Asian
Description
Grilled skewers of tender marinated chicken thighs basted with a Singapore inspired sauce.
Ingredients
For the chicken
- 1/2 cup water
- 1/4 cup granulated sugar
- 6 garlic cloves, finely minced
- 3 tablespoons peanut oil
- 2 tablespoons ground turmeric
- 4 teaspoons ground cumin
- 1 tablespoon kosher salt
- 2 pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch wide strips
For the sauce
- 1/4 cup boiling water
- 1 tablespoon creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons peanut oil
- 1 garlic clove, finely minced
- 1–2 teaspoons chili-garlic sauce (depending on desired spice level)
- 1/2 teaspoon ground turmeric
- 1/4 cup finely chopped salted dry-roasted peanuts
Instructions
For the chicken
- Prep chicken. In a large bowl, whisk together the water, sugar, garlic, peanut oil, turmeric, cumin and salt until the sugar is dissolved. Add the chicken and turn the chicken pieces until they are coated evenly with the marinade. Cover the bowl and marinate the chicken in the refrigerator for 2-3 hours.
- Prep sauce. While the chicken is marinating, prepare the sauce.
For the sauce
- Mix ingredients. In a small bowl, whisk the boiling water and peanut butter together until the peanut butter is dissolved into water. Whisk in the soy sauce, rice vinegar, and sugar. Set aside.
- Cook sauce. In a small skillet, heat the peanut oil and garlic over medium heat. Cook, stirring constantly, until fragrant and sizzling, 1-2 minutes. Stir in the chili-garlic sauce and turmeric. Cook an additional 30 seconds.
- Finish sauce. Whisk the garlic mixture into the soy mixture until combined. Reserve half of the sauce for grilling. Set the remainder aside to serve with the cooked chicken.
For grilling and serving
- Prep grill. When ready to grill the chicken, heat the grill to medium-high. When hot, leave one part of the grill at medium-high. Turn the heat to low on the other part of the grill.
- Prep skewers. Thread chicken pieces onto skewers. Discard the marinade.
- Cook chicken. Grill the chicken, uncovered, over medium-high heat until well charred, 3-4 minutes. Flip the skewers and then brush the chicken with some of the reserved sauce. Grill the second side for another 3-4 minutes. Flip again and move the skewers to the cooler side of the grill. Brush the chicken with more sauce, cover, and cook until the chicken is cooked through, another 6-7 minutes. Transfer the skewers to a serving platter and serve with sauce.
Notes
- The turmeric in the marinade can really stain your hands. I like to wear food-safe gloves when I skewer the chicken so my hands don’t turn yellow.
- Recipe adapted from Milk Street.
Keywords: chicken satay
Find it online: https://tamingofthespoon.com/singapore-style-chicken-satay/
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Made this over the weekend. Love this recipe. Chicken is really flavorful. Only thing may change, is making the dipping sauce a little thicker (thinking add more peanut butter).
★★★★★
Thanks so much Merri, I really appreciate the feedback!!
Can this be done in oven or under broiler? If so, any suggestions on timing?
I have never tried these in the oven myself but I think it should still work. I would try placing the skewers on a foil lined baking sheet with sides. Set the oven to broil and then place the pan so that it’s 4-5 inches from the heat. Broil for 5 minutes then turn and baste. Continue turning and basting every 4 to 5 minutes until chicken is cooked through and is nicely browned and charred at edges.
There is something slightly confusing with the instructions about the marinade. In the “For the chicken section” it appears that I use all of the marinade for the chicken. In the “For the sauce section” there is this: “Whisk the garlic mixture into the soy mixture until combined. Reserve half of the *marinade* for grilling. Set the remainder aside to serve with the cooked chicken.” And in the “For grillling and serving” section there is this: “Flip the skewers and then brush the chicken with some of the reserved *marinade*. Grill the second side for another 3-4 minutes. Flip again and move the skewers to the cooler side of the grill. Brush the chicken with more *marinade*, etc.” Should the word *marinade” really be *sauce* in these cases? That’s what I used since I “discarded the marinade” earlier.
Hi Cody. Thanks so much for your comment. I definitely see the confusion in my mixed use of “marinade” and “sauce”. I have updated the recipe instructions based on your suggestions. Thanks again!
Perfect! Thanks, it was delicious!
Made this recipe and substituted sugar with honey and had the ready bumbu kacang (peanut)!! It was heavenly, reminded me of the hawker stalls back home (singapore) so a full 5 star for the chicken marinade!
★★★★★
I’m so glad you enjoyed the recipe, Shanya, thanks so much for letting me know! Knowing that this recipe reminds you of home makes my whole day!
Can you post a video showing how to do the receipe especially on cutting the chicken into pieces and putting them on skewers. Mine did not seem right. Please help thanks
★★★★★
Hi David. Video production is pretty involved and I’m not quite there yet in my work flow but maybe soon. Regarding cutting the chicken, the idea is to cut the chicken thighs into big pieces (about 1 to 1 1/2 inches “square”). With that size, there’s plenty of surface area to soak up the marinade but still be big enough to put on skewers. Skewer the chicken so that you’re exposing the wide flat part of the chicken pieces. I recently discovered long flat wooden skewers that I think work better than the small round ones. It’s easier to skewer the chicken with them and the food doesn’t rotate around when you’re trying to flip the skewers.
Hi! Could you please share your recipe for the cucumber salad you post in these pictures? I’m trying to figure out a good side dish for this chicken! Thanks!
Absolutely. Here you go –
Ingredients:
3/4 cup unseasoned rice wine vinegar
1/4 to 1/3 cup granulated sugar
1/4 teaspoon kosher salt or to taste
About 2 1/4 pounds seedless cucumbers (like English variety)
2-3 large carrots
1/4 cup chopped roasted peanuts
Directions:
In a large bowl whisk together the vinegar, sugar, and salt. Stir until the sugar is dissolved.
Peel the cucumbers entirely or peel them leaving stripes of skin (your choice). Cut the cucumbers at a slight angle into 1/4-inch thick slices. Add the cucumbers to the bowl of dressing.
Peel the carrots then either cut the carrots into long thin ribbons using a vegetable peeler or cut them julienne style. Add carrots to the bowl.
Toss the carrots and cucumbers with salad dressing until everything is evenly mixed. Cover and refrigerate for 1 to 4 hours, tossing occasionally. Just before serving, sprinkle the chopped peanuts on top.
Notes:
I give a range for the sugar because it’s really to taste. You want a balance of sour, sweet, and salty in this salad. So adjust the sugar and salt to your personal preference.
This makes a generous salad so feel free to scale down the cucumbers and carrots as needed.
You should credit Milk Street with the recipe.
Thanks for the reminder. I just added it.