Singapore Satay Recipe

Step 1

In medium bowl, combine all marinade ingredients; add chicken. Stir to coat. Cover; refrigerate 2 hours, stirring occasionally.

Step 2

Soak bamboo skewers in water at least 30 minutes. In medium saucepan, coimbine water, peanut butter and garlic.

Step 3

Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in remaining peanut sauce ingredients.

Step 4

Cool to room temperature before serving. Heat grill. When ready to barbecue, drain chicken, reserving marinade.

Step 5

Thread 4 to 6 pieces of chicken on each skewer. Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.

Step 6

Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade.

Step 7

Discard any remaining marinade. Serve with peanut sauce. 16 to 24 appetizers.

COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce. Can be served as an appetizer or snack but can also be served as a main dish.

Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18 mg cholesterol and 75 mg sodium.

Things You'll Need

  • 2ts Curry powder
  • 2ts Sugar
  • 1/4ts Coriander
  • 1/4ts Cumin
  • 3tb Lemon juice
  • 2tb Soy sauce
  • 2tb Oil
  • 1 Garlic clove; minced
  • 1lb Boneless skinless chicken
  • -breasts or thighs, cut into
  • -3/4-inch pieces
  • 24 (6-inch) bamboo skewers
  • 1/2c Water
  • 1/3c Creamy peanut butter
  • 1 Small garlic clove; minced
  • 1tb Brown sugar
  • 1/8ts Crushed red pepper flakes
  • 1 1/2ts Soy sauce
  • 3/4ts Lemon juice

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