BBQ Chicken Satay with Peanut Sauce
By Rempapa
Published on 24 September 2024
Fragrant and smoky, chicken satay is a classic Singaporean street food that is perfect for barbecues. This recipe uses Rempapa’s vibrant turmeric and lemongrass curry paste in two ways: as a marinade for the chicken satay, and as the base for aromatic peanut sauce.Time and servings
20 minsTotal time
12Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 300g chicken thigh fillets, cut into 2.5cm pieces
- 3 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Curry Paste
- 1 tbsp dark soy sauce
- 3 tbsp coconut or vegetable oil
- 2 tbsp deep roasted crunchy peanut butter
- 1 tbsp lime juice
- 1 tbsp runny honey
- 0.5 cucumber, roughly sliced
Method
Step 1
Soak 12 bamboo skewers in water for at least 1 hour, this prevents them from burning on the bbq or grill.Step 2
Put the chicken pieces in a mixing bowl with 2 heaped tbsp curry paste, soy sauce and 2 tbsp oil and toss to fully coat. Cover and leave to marinate in the fridge for at least 4 hours, but up to a day ahead for maximum flavour.Step 3
To make the peanut sauce, heat the remaining 1 tbsp oil in a frying pan over a medium heat. Add the remaining 1 heaped tbsp curry paste and fry for 5 mins. Stir through the peanut butter, lime juice, honey and a splash of water to get the desired consistency. Remove from the heat and decant into a dipping bowl.Step 4
Assemble the skewers evenly then cook on the bbq or under a medium-high grill for 5 mins on each side, until cooked through and lightly charred.Step 5
Serve the hot skewers with peanut sauce and cucumber.