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Singapore Chicken Satay

4 Servings

35 minutes plus marinating

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In Singapore, satay—thin strips of boldly seasoned and skewered meat—is cooked quickly over long beds of hot coals. And it is flipped frequently to ensure even cooking and plenty of delicious charred bits at the edges. It typically is served with a thin vinegar-based sauce that includes a scant amount of peanut butter and chopped peanuts for flavor and texture. In our recipe, the skewers are broiled on a wire rack set over a baking sheet lined with foil and sprinkled with 1 cup of kosher salt. The salt absorbs the fat when drips hit the pan, thereby preventing the fat from smoking.




Don't marinate the chicken for more than 3 hours or it will be too salty. And don't substitute chicken breasts. Under high heat, they dry out and easily overcook.

35 minutes

plus marinating

For the chicken:

  • 2

    tablespoons finely grated fresh ginger


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Diana L.
June 10, 2022
The sauce was very good
The sauce I think helped this recipe alot. There are ton of things to prep. It takes a while but the dish was good.
Jenna H.

This was so good! The marinade is just a perfect balance of delicious flavors and the chicken stays so tender. Since it's summer I grilled the meat instead of broiling it, and it came out great that way. I had a different peanut sauce leftover from another recipe, so I didn't make the one in this recipe, but I'll be trying it next time.

Kathy N.

I couldn't find toasted peanut oil so I skimmed the oil that had separated to the top of natural roasted peanut butter. I also grilled over charcoal. So delicious!

Sally S.

The chicken turned out excellent. I didn't have toasted peanut oil and just used peanut oil. I didn't make the peanut sauce but may try next time. The chicken was very flavorful without any sauce.

John M.

This was an excellent recipe! Made exactly as written, but I grilled it outside ('tis the season). Deeply delicious. Thanks again, Diane & Milk Street team!