Singapore Satay Recipe

Soy sauce: A salty and savory liquid condiment made from fermented soybeans, essential for the marinade.

Brown sugar: Adds a touch of sweetness and helps to caramelize the chicken when grilled.

Turmeric powder: A bright yellow spice that imparts a warm, earthy flavor and vibrant color to the dish.

Cumin powder: Provides a rich, aromatic flavor with a hint of bitterness, balancing the sweetness of the brown sugar.

Chicken thighs: Juicy and flavorful cuts of chicken, perfect for grilling and absorbing the marinade.

To ensure the chicken absorbs maximum flavor, make small cuts or score the surface of the chicken cubes before marinating. This allows the marinade to penetrate deeper into the meat.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will be a bit more liquid.

• turmeric powder - Substitute with curry powder: Curry powder often contains turmeric and will add a similar color and flavor profile.

• cumin powder - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices well.

• chicken thighs - Substitute with pork shoulder: Pork shoulder is similarly tender and flavorful, making it a good alternative for skewers.

• Allow the chicken skewers to cool completely before storing. This prevents condensation, which can make the satay soggy.
• Place the cooled satay in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their flavor and texture.
• Store the satay in the refrigerator if you plan to consume them within 3-4 days. For longer storage, freezing is recommended.
• To freeze, lay the chicken skewers in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the satay is frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the satay in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the satay on a grill or in an oven preheated to 180°C (350°F) until heated through. This revives the charred flavor and texture.
• For a quick reheat, you can also use a microwave. Place the satay on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm.
• Serve with your favorite peanut sauce or cucumber salad for a complete and delicious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken skewers on a baking sheet lined with aluminum foil. Cover the skewers with another piece of foil to prevent them from drying out. Heat for about 10-15 minutes or until the chicken is warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or vegetable oil. Place the chicken skewers in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until the chicken is heated evenly.

• Microwave Method: Place the chicken skewers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Grill Method: Preheat your grill to medium heat. Place the chicken skewers on the grill and heat for about 5 minutes, turning occasionally, until the chicken is warmed through and slightly charred again.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken skewers in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix them with the chicken cubes.

• Measuring spoons: Essential for accurately measuring the soy sauce, brown sugar, turmeric powder, and cumin powder.

• Skewers: Used to thread the marinated chicken cubes for grilling.

• Grill: The cooking equipment needed to grill the chicken skewers to perfection.

• Tongs: Handy for turning the skewers on the grill to ensure even cooking.

• Basting brush: Useful for applying any extra marinade to the chicken while it grills.

• Knife: Necessary for cutting the chicken thighs into cubes.

• Cutting board: Provides a safe surface for cutting the chicken thighs into cubes.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, turmeric powder, and cumin powder the night before to save time.

Use pre-cut chicken: Purchase chicken thighs that are already cut into cubes to skip the cutting step.

Soak skewers ahead: If using wooden skewers, soak them in water for 30 minutes before marinating the chicken to prevent burning.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Preheat the grill: Ensure the grill is preheated to medium-high heat before you start cooking for even and quick grilling.