Singapore Style Satay Chicken

Was craving some satay chicken so I decided to make some! Pretty straightforward and very happy with how it came out. I did some soy sauce coated Chinese eggplant and some bone broth rice as my sides for the satay which both were very flavorful

By Sam Luck-Leonard

Ingredients

• 1 garlic clove
• 1 tbsp peanut butter
• 1 tbsp salt
• 1/2 cup water
• 1/2 tsp ground tumeric
• 1/4 cup boiling water
• 1/4 cup granulated sugar
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 lbs boneless skinless chicken thighs
• 2 tbsp ground turmeric
• 2 tbsp sugar
• 4 tsp ground cumin
• 6 garlic cloves
• Chili oil
• Peanut oil

Instructions

1. Cut up the chicken thighs into strips that could easily be folded onto a skewer
2. Mix together water, sugar, garlic, peanut oil, turmeric, cumin and salt. Put chicken into marinade and cover. Refrigerate for at least 2 hours
3. Mix together the boiling water with the peanut butter and then add in soy sauce, rice vinegar, and sugar.
4. Heat up peanut oil in a skillet and add in last clove of garlic, minced. Add in the peanut sauce after the garlic is fragrant and then add a dash of chili oil to your preference. Mix together and lower heat until the sauce is to your preferred consistency
5. Split the peanut sauce in half
6. Pull the chicken out and skewer them. Grill over medium high heat and paint on half the peanut sauce while rotating and grilling the skewers
7. When done, serve with the peanut sauce on the side and dip to enjoy!