Singapore Satay- Part 2
Submitted by Becky Williams
Grilled chicken satay skewers with a creamy peanut dipping sauce spiked with soy, brown sugar, garlic, and red pepper flakes. Makes 24 skewers for the ultimate party appetizer.
YIELD
24 servingsPREP
2 hrsCOOK
15 minREADY
2 hrsNothing gets a party started quite like a platter of grilled chicken satay with a bowl of warm peanut sauce in the center.
Chicken pieces marinate for two hours, soaking up flavor before getting threaded onto bamboo skewers and grilled until charred and juicy.
The peanut sauce is the real draw: creamy peanut butter simmered with garlic, brown sugar, soy sauce, lemon juice, and a hit of crushed red pepper flakes until thick and glossy.
With 24 skewers in the batch, this is built for feeding a crowd. Set them out and watch them vanish in minutes.
Kitchen Tips
- Soak your bamboo skewers in water for at least 30 minutes. Dry skewers catch fire on the grill, and burnt bamboo is not a flavor anyone wants.
- Thread 4 to 6 small chicken pieces per skewer and leave a little space between each piece so the heat can reach all sides evenly.
- Grill over low, indirect heat rather than high flames. Satay burns easily because of the sugar in the marinade, and low heat gives you a caramelized char without scorching.
- Make the peanut sauce ahead and serve it at room temperature. It thickens as it cools, which makes it cling to the chicken better for dipping.
Ingredients
Directions
In medium bowl, combine all marinade ingredients; add chicken. Stir to coat.
Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes.
In medium saucepan, coimbine water, peanut butter and garlic.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat; stir in remaining peanut sauce ingredients.
Cool to room temperature before serving.
Heat grill. When ready to barbecue, drain chicken, reserving marinade.
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.
Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
Serve with peanut sauce.
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