Singaporean-style Chicken Satay

Ingredients

This Singaporean-style Chicken Satay recipe is adapted from the original Zimbabwean Chikenduza dish. While the original Chikenduza features marinated chicken cooked in a tomato-based sauce, the Singaporean version focuses on grilling the marinated chicken skewers to achieve a smoky and charred flavor. Additionally, the spices and seasonings used in the marinade are tailored to the vibrant flavors of Singaporean cuisine, incorporating ingredients like lemongrass and ginger that are commonly found in Southeast Asian cooking. We alse have the original recipe for Chikenduza, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, soy sauce, fish sauce, vegetable oil, brown sugar, turmeric powder, coriander powder, cumin powder, and chili powder. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked bamboo skewers.
5. 5.
   Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
6. 6.
   Serve the Singaporean-style Chicken Satay hot with peanut sauce and enjoy!

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Ginger — Use a microplane or fine grater to grate the ginger for a smooth marinade.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Baste the chicken skewers with the marinade while grilling for extra flavor.
• Serve the Chicken Satay with cucumber slices and rice for a complete meal.
• If you prefer a spicier satay, increase the amount of chili powder or add a dash of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the chicken skewers on a stovetop grill pan or in the oven under the broiler.

Serving advice

Serve the Singaporean-style Chicken Satay as an appetizer or as part of a main course. Arrange the skewers on a platter and drizzle them with the peanut sauce. Garnish with chopped peanuts and fresh cilantro for an extra touch of flavor and presentation.

Presentation advice

For an appealing presentation, place the skewers on a bed of lettuce leaves or banana leaves. Serve the peanut sauce in a small bowl alongside the skewers. Add a sprinkle of chopped peanuts and a sprig of fresh cilantro on top for an attractive finishing touch.