Satay! Even the word conjures up visions of hot nights, sizzling grills and flavourful meat. This Chicken Satay makes a great appetizer or a light meal when served with some crunchy veggies. It’s crisp and spicy and it’s a perfect choice for a barbecue, a party or a simple weeknight meal. It’s an easy meal that you can cook on either an indoor or outdoor grill.
Singapore Chicken Satay is a must-try. While researching possible places to eat in Singapore, we came across Lau Pa Sat. It’s a hawker centre, right in the middle of the Central Business District, selling a wide variety of Asian specialties, from Tom Ka Gai Soup, Fish Head Soup, Vietnamese Spring Rolls to Yakitori, all at reasonable prices.
As soon as it gets dark, however, Lau Pa Sat satay street wakes up and the area comes alive. It’s transformed into an outdoor dining area where stalls are swiftly set up on the pedestrian-only street to serve the crowds of office workers who stop in for satay and a cold beer before heading home. Skewers of chicken, beef, pork and lamb sizzle on grills, filling the air with tantalizing aromas.
We ordered satay with spicy peanut sauce and pineapple salsa with a side of chirpy chips smothered in curried mayo. Being able to enjoy our meal outdoors and then stroll along the river to our hotel on a warm sultry evening when we knew it was snowing at home made one of those “travel moments” that we won’t soon forget.
I’ve done my best to recreate that meal, and this simple Singapore Chicken Satay with Peanut Sauce recipe is the result. I’ve included the same recipe for Peanut Sauce that I used in this Crunchy Thai Noodle Salad. Mix and marinate, skewer the chicken, grill and dip!
This Chicken Satay makes a great appetizer or a light meal, when served with some crunchy veggies. It's crisp and spicy and it's a perfect choice for a barbecue, a party or a simple weeknight meal.
- 4 boneless, skinless chicken breasts
- 3 tbsp oil
- 2 stalks lemon grass, white parts only, chopped finely
- 2 cloves garlic
- 4 large shallots
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 2 tbsp coconut palm sugar or brown sugar
- 1 - 2 tbsp water
- 1 cup peanut butter
- 7 oz coconut milk (half a can)
- 1/4 cup coconut aminos (for paleo diet) or tamari soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic
- 1/4 - 1/2 inch knob of fresh ginger
- 2 tbsp sweet chili sauce
Slice chicken breasts lengthwise into long narrow strips.
Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
Soak bamboo skewers in water for 2-3 hours or more.
Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.
Kitchen Items I used to make Singapore Chicken Satay
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