Chicken Satay

Name: Chicken Satay
Cuisine: singapore
Ingredients: 500 g Chicken breast; 3 tbsp Peanut butter; 1/4 cup Coconut milk; 2 tbsp Soy sauce; 1 stalk Lemongrass, minced; 3 Garlic cloves, minced; 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tbsp Brown sugar; 12 Skewers, soaked in water

A recipe from singapore.

🇸🇬 singaporeBBQSnackParty Food

Nutrition (per serving)

520Calories

28 gProtein

22 gCarbs

27 gFat

4 gSugar

1150 mgSalt

Ingredients

500 g Chicken breast
3 tbsp Peanut butter
1/4 cup Coconut milk
2 tbsp Soy sauce
1 stalk Lemongrass, minced
3 Garlic cloves, minced
1 tsp Ground coriander
1 tsp Ground cumin
1 tbsp Brown sugar
12 Skewers, soaked in water

Method

Heat a grill pan over medium-high heat, about 3 minutes, until it shimmers; brush with a light coat of oil to prevent sticking.
Mix the peanut butter, coconut milk, soy sauce, lemongrass, garlic, coriander, cumin, and brown sugar in a bowl until a smooth paste forms; this will be the satay sauce, which should be glossy and slightly thick.
Cut the chicken into 1‑inch thick strips, then thread each strip onto a skewer, leaving a small gap between pieces to allow even grilling; this ensures the meat cooks uniformly.
Marinate the skewered chicken in the prepared satay sauce for at least 30 minutes, turning occasionally, so the flavors penetrate the meat deeply.
Place the skewers on the preheated grill, cooking each side for 3–4 minutes until the surface is charred and the internal temperature reaches 75 °C; the chicken should be firm and slightly juicy.
Serve the grilled satay with extra satay sauce on the side, accompanied by cucumber sticks and a small bowl of lime‑coconut rice for a refreshing finish.