Singapore Satay Chicken
Juicy, flavour-packed Singapore-style satay chicken cooked hot and fast over charcoal. These skewers are marinated in a bold mix of turmeric, cumin and peanut oil, then grilled until lightly charred and basted with a rich, nutty satay sauce.
Perfect for the Weber GA or any charcoal setup where you can get a nice hot fire going. Simple, punchy flavours and an absolute crowd pleaser.
Cooked using Rub & Grub:
Perfect for the Weber GA or any charcoal setup where you can get a nice hot fire going. Simple, punchy flavours and an absolute crowd pleaser.
Cooked using Rub & Grub:
Main Ingredients (Chicken Satay Marinade)
- 1kg chicken thighs (sliced into thin strips)
- ½ cup water
- ¼ cup white sugar
- 3 tbsp peanut oil
- 2 tbsp ground turmeric
- 4 tsp ground cumin
- 1 tbsp kosher salt
Satay Sauce (Basting + Dipping)
- ¼ cup boiling water
- 1 tbsp creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 2 tbsp granulated sugar
- 2 tbsp peanut oil
- 1 garlic clove (finely minced)
- 1 tsp chili-garlic sauce
- ½ tsp ground turmeric
- ¼ cup finely chopped salted dry-roasted peanuts