Singapore Satay

A delicious Asian satay marinade and sauce for chicken and beef.

Prep 0 min. Cook 0 min.
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Everything you need

Marinade

  • 1 large red onion, chopped
  • 2 large garlic cloves, chopped
  • 3 stalks lemon grass, chopped
  • ½ cup soy sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon ground turmeric
  • 1 ½ tablespoon brown sugar
  • 1 tablespoon Ground cumin
  • 1 tablespoon ground ginger
  • 1 pound skinless boneless chicken breast halves - pounded thin
  • Salt and black pepper, to taste

Method

1

Step 1

In a large nonreactive bowl, stir together the red onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper.

Reserve about 2 tablespoons of this marinade in a small bowl and refrigerate until cooking time.

Add the chicken breasts to the remaining marinade, toss to coat well, and marinate in the refrigerator overnight.

2

Step 2

About 30 minutes before serving, soak the bamboo skewers in water. Preheat an outdoor grill for high heat and lightly oil the grate.

3

Step 3

Remove the chicken from the bowl and discard the used marinade.

Cut each chicken breast diagonally into 6 long strips, then thread each strip onto a soaked skewer.

Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges (approximately 5 to 8 minutes per skewer).