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Singapore Chicken Satay
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.
4
Servings
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
Directions
-
01To prepare the chicken, in a large bowl, combine the ginger, garlic, sugar, oil, turmeric, cumin, 1½ teaspoons salt and ½ cup water. Stir until the sugar dissolves, then stir in the chicken. Cover and refrigerate for 2 to 3 hours.
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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.