Singapore Chicken Satay with Creamy Peanut Sauce

If you’re looking for a visual representation on how to make the perfect chicken skewers in the oven, then be sure to watch the video! If you haven’t already, it would mean a lot to me if you would please subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my new video recipes are live! Let’s get cooking!

What Is Singaporean Chicken Satay?

Chicken satay is a Southeast Asian way of preparing marinated and skewered chicken, typically served with peanut sauce. Satay is not just made with chicken, but can also be made with pork or lamb. There are different variations based on the cuisine, where there are Thai, Malaysian, Indonesian, and Singapore recipes. In this recipe, we’ll focus on Singapore-based flavors and the preparation method. Comment if you would like to see satay recipes from different cuisines!

Tools Needed to Make This Singapore Chicken Satay Recipe

• Mixing bowl
• Chef’s knife
• Garlic press
• Microplane
• Mortar and pestle
• Pot
• Blender
• Spatula
• Sieve
• Tongs
• Ramekins
• Metal skewers
• Measuring spoons
• Baking tray
• Wire rack
• Plastic wrap

Ingredients Required for Singaporean Style Chicken Satay

Check out the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button to see the full list of ingredients and their quantities and to save the recipe for later. You can also use the recipe card to scale the recipe based on how many chicken skewers you want to make. The quantities used in this recipe will give you about 15 skewers.

For the Marinade

• Chicken: I’m using boneless, skinless chicken thighs. This is my go-to choice whenever I make chicken skewers. The marinade absorbs well and the thighs are much more tender than chicken breast! Of course you can still use chicken breast if you want, but my preference is chicken thighs.
• Molasses: Adds a rich and deep sweetness to the marinade.
• Ground spices: Onion powder, ground cumin, turmeric powder, ginger powder. I will also make ground coriander using freshly roasted coriander seeds, but you can use pre-made ground coriander if you want. Additionally, I’m going to grind fresh fennel seeds using a mortar and pestle, but you can skip this step and use pre-made ground fennel.
• Granulated sugar: Some sweetness for the marinade.
• Lemon zest: Preferably you would use lemongrass stalks, but it’s out of season where I am and do not have access to it. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if there is a suitable substitute you already have, then go ahead and use that! Lemon zest will give a similar effect.
• Garlic cloves: We’ll mince garlic cloves into the marinade.
• Red onions: Onion slices will be added to the marinate so that the onions give off their strong flavor. Red onions are my favourite and have the boldest flavour, but feel free to use whatever onions you like.
• Salt
• Vegetable oil: We’ll add a bit directly in the marinade to add flavour, and later this will help to cook the chicken skewers.

For the Peanut Sauce

• Tamarind pulp: I’ll be using dried tamarind for this.
• Vegetable oil
• Garlic cloves
• Shallots
• Ginger: A 2-inch piece, peeled and smashed.
• Lemon zest
• Lime juice
• Chilli garlic sauce
• Peanuts: I used roasted unsalted peanuts here.
• Cane sugar: You could also use palm sugar or brown sugar.
• Spices: Ground coriander, ground cumin and turmeric.
• Salt
• Water

How to Make Singapore Satay Chicken

For the Marinade

If desired, roast coriander seeds and blend to make ground coriander. Otherwise, use pre-made ground coriander.

Cut the chicken thighs into strips by cutting the thigh pieces length-wise. Each thigh should give you 4-5 slices. You don't need to trim out fat from the thighs except in the case where you see excess fat.

Add the chicken thighs to a large bowl, followed by all the other ingredients for the chicken satay marinade, along with salt to taste. If you are unsure about the amount of salt, add at least 1 to 1 1/2 tablespoons and cook a sample piece. If you need more salt, add more and test as needed. Start mixing everything together, adding a splash of water as needed to evenly coat the chicken with all the spices and flavorings. Cover and marinate for at least 24 hours.

For the Peanut Sauce

Measure out 40 grams of tamarind in a bowl and soak it in hot water for 20 to 30 minutes. Squeeze out as much pulp as you can and set it aside for now.

Heat a pot on medium heat. Once warm, add the vegetable oil. Once the oil is shimmering, add the shallots, ginger, and garlic. Sauté until the ingredients are aromatic and start to soften.

Add the peanuts along with the ground turmeric, ground cumin and ground coriander. Mix well and cook until the peanuts are lightly roasted and fragrant.

Deglaze with a splash of water and stir well.

Then, transfer this mixture into a food processor or blender. Add chilli garlic sauce, sugar, lemon zest, lime juice, and half the tamarind water through a sieve.

Start blending, either using pulse mode or at a high speed. Use the pulse setting to get a coarser texture for the sauce, while the high speed will give you a smooth puree. Add water as necessary while blending to achieve your desired consistency.

Pour this mixture back into the pot from earlier and set it on low heat. Taste and then adjust for salt, and adding more tamarind water, lime juice, or chilli garlic sauce as needed. Set this sauce aside for now to serve with the satay chicken later.

For the Satay Chicken Skewers

Preheat the oven to 400 F. Thread the chicken into metal or bamboo skewers by weaving the chicken to the skewers. If unsure, check the video for the technique.

Place the skewers on top of a wire rack, and place the wire rack on a baking sheet. Turn the oven to Broil mode, and then place the baking sheet on the top-most rack. Pour a cup or two of water on the baking sheet, and cook the chicken for 5 to 8 minutes, or until it is lightly charred on the top side.

Remove the baking sheet from the oven, and flip the skewers. Add more water if needed. Place the baking sheet back in the oven and cook the other side until lightly charred as well, or until the chicken is cooked.

Serve fresh with rice, cucumbers and pineapple salsa

Serve the peanut sauce from earlier.

Enjoy!

Tips for the Most Incredible Chicken Satay

• You don't need to trim out fat from the thighs except in the case where you see excess fat. The fat on the thigh will help the seasonings to stick better together and will help keep the meat moist.
• If you are unsure about the amount of salt in the marinade, add at least 1 to 1 1/2 tablespoons and cook a sample piece. If you need more salt, add more and test as needed.
• Marinate the chicken for at least 24 hours for best results. This will just help all the flavors meld well together.
• Use metal skewers because not only are they reusable, but they will not burn under the broiler, and you don’t have to remember to soak them like you have to for bamboo skewers.
• While broiling the skewers, pour a cup or two of water on the baking sheet, and cook the chicken for 5 to 8 minutes, or until it is lightly charred on the top side.
• If you’ve got extra peanut sauce, use it for noodles or as a marinade for other proteins!

Serving Suggestions for Singapore Satay

This chicken satay is typically a street-side snack, and it wouldn’t be a main dish. However, if you want to make the Singapore Satay Skewers as part of a meal, here are some ideas.

• Rice: Plain Basmati Rice, Turmeric Rice, Cilantro-Lime Rice, or you could even make a pulao! Here, I made a variation of my Healthy Vegetable Rice Pulao.
• Pineapple salsa: Shown in the pictures here. This is made with canned pineapple chunks, diced red onions, salt and pepper.
• Fresh cucumber slices or cubes: Seasoned with salt, pepper and lime juice.