Singapore style chicken satay

Singapore style chicken satay


14 people made this

About this recipe: Skewers of chicken marinated, grilled and served with a peanut dipping sauce and sweet cucumber and carrot dipping sauce. This can also be adapted to go with beef, pork and prawns. Makes a lovely starter to a Thai banquet. For the skewers I like to use metal flat sided ones or alternatively use bamboo skewers and soak in water before using.

Samantha's Supper Kent, England, UK

Makes: 12 skewers

  • 8-10 chicken thigh fillets or use chicken mini fillets
  • For satay sauce
  • 128g crunchy peanut butter
  • 240ml chicken stock
  • 2 tablespoons sherry
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon ginger paste
  • 2 tablespoons runny honey
  • 1 onion, minced
  • 1 clove garlic, crushed
  • 1 pinch ground coriander
  • 1 pinch ground cumin
  • 1 teaspoon dark brown soft sugar
  • 1 dash hot chilli sauce
  • For cucumber and carrot dipping sauce
  • 50g white sugar
  • 60ml white wine vinegar
  • 1/4 cucumber, extremely finely diced
  • 1 small carrot, peeled and extremely finely diced
  • cucumber slices for garnish (optional)
  • pineapple chunks for garnish (optional)

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Cut the chicken into strips around 2-3 cm wide. Place in a bowl and set aside.
  2. In another bowl add all the satay sauce ingredients and mix well. Pour over the chicken, cover with cling film and marinate in the fridge. This is best done the night before or on the morning before cooking.
  3. Remove the chicken from the marinade and thread evenly onto skewers. Place onto a grill rack or bbq and cook slowly until the chicken is cooked through, 20 to 25 minutes.
  4. Meanwhile pour the satay marinade into a saucepan, bring to the boil (as this will contain chicken juices from marinating), reduce heat and simmer on low while chicken is cooking.
  5. To make the cucumber and carrot dipping sauce (this can be made ahead in the morning also). Add the sugar to a saucepan and melt down over low heat until it has melted. Add the vinegar, slightly increase heat and stir well until you are sure all the sugar had dissolved. Divide the cucumber and carrot between 4 small dipping pots and pour over the sugar/vinegar mixture. Divide the satay sauce between separate dipping pots.
  6. Plate up 3 skewers per person with 2 dipping sauces. Decoratively arrange some cucumber slices and pineapple.


If you don't have time to make the satay sauce, an adequate substitute although not as good as fresh would be to use a pre-made version. The Yeo brand is the only one I would use if I had to for this dish.

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ok - 14 Jul 2016

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