Satay Ayam (Chicken Satay) & Peanut Sauce
Singapore-style Satay Ayam — turmeric-marinated grilled chicken skewers with a rich, slightly sweet peanut sauce, perfect for hawker-style family meals or weekend potlucks.
About this dish
Satay Ayam is a beloved street-food classic across Singapore — picture a hawker centre stall with skewers sizzling over charcoal, the fragrant scent of turmeric and lemongrass drifting through the air. At home, this Singapore-style chicken satay translates beautifully to weeknight dinners, family gatherings, or festive spreads for Hari Raya and family potlucks in the heartland.
The chicken is marinated in a blend of turmeric, coriander and toasted spices, often with a touch of coconut milk for tenderness and gula melaka or brown sugar for that gentle caramelised finish you find at kopitiam and zi char stalls. The peanut sauce is the star: roasted peanuts ground to a smooth, slightly coarse paste, balanced with tamarind, kecap manis or light soy, palm sugar and chilli for warmth — silky, savoury and slightly sweet.
Serve it in true Singapore style with cucumber slices, raw red onion, and ketupat or steamed rice for a family-style feast. Whether you’re recreating charcoal-grilled flavoured satay from a Tiong Bahru hawker haunt or firing up a wok or grill pan at home, these skewers are flexible — ideal for an East Coast park picnic, a cosy kopitiam-style supper, or a buzzy potluck where everyone gathers to makan and share.
Ingredients
- 600 g boneless chicken thighs, trimmed and cut into 2–3 cm strips
- 12–16 bamboo skewers, soaked in water for 30 minutes
- 3 tbsp light soy sauce
- 2 tbsp kecap manis (or 1 tbsp dark sweet soy sauce + 1 tsp brown sugar)
- 2 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 stalks lemongrass (white part only), bruised and finely chopped or pounded
- 3 cloves garlic, minced
- 2 shallots, minced
- 120 ml coconut milk
- 1 tbsp vegetable oil (for marinade)
- 1 tsp salt
- 1 tbsp gula melaka or packed brown sugar
- 200 g roasted unsalted peanuts (for sauce)
- 150 ml water (for peanut sauce, plus extra to adjust consistency)
- 1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
- 1–2 red chillies or 2–4 bird’s eye chillies, deseeded for less heat (optional)
- 1 tbsp cooking oil (for frying sauce aromatics)
- Cucumber slices and thinly sliced red onion, to serve
- Ketupat, steamed rice or jasmine rice, to serve
- Lime wedges, to serve
Step-by-Step Method
- Prepare skewers: soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
- Slice and marinate chicken: cut the chicken thighs into even 2–3 cm strips. In a bowl combine light soy, kecap manis, turmeric, ground coriander, cumin, minced garlic and shallots, bruised lemongrass, coconut milk, oil, gula melaka and salt. Toss the chicken in the marinade until well coated.
- Marinate time: cover and refrigerate for at least 2 hours, or overnight for best flavour and tenderness.
- Thread the chicken onto the soaked skewers, leaving a little space between pieces so heat circulates and edges char nicely.
- Make the peanut sauce — fry aromatics: heat 1 tbsp oil in a small saucepan. Gently fry 1 clove minced garlic and 1 shallot until fragrant and translucent but not browned, about 1–2 minutes.
- Add peanuts and liquids: add the roasted peanuts to the pan with the fried aromatics, then pour in 150 ml water, tamarind paste and a little additional kecap manis or sugar to taste. Simmer gently for 5–8 minutes to soften the peanuts and meld flavours.
- Blend and finish sauce: transfer the mixture to a blender or use a stick blender, and process to a smooth or slightly coarse texture per your preference. Return to the pan, simmer on low and adjust seasoning — more water for a thinner dip, more sugar or soy to balance. Add chillies if you want heat.
- Grill the satay: preheat a grill pan or barbecue to medium-high. Grill the skewers 2–3 minutes per side, turning often, until cooked through and charred at edges (internal temperature ~75°C). Baste occasionally with leftover marinade or a little oil and kecap manis for caramelisation.
- Alternate cooking methods: if using an oven, broil on high for 6–8 minutes, turning halfway. For authentic smokiness, finish briefly over charcoal if available (careful of flare-ups).
- Serve: arrange skewers on a platter with a bowl of peanut sauce, cucumber slices, raw red onion and ketupat or steamed rice. Squeeze lime over the skewers before eating. Taste and adjust with extra kecap manis or chopped chilli like you would at a zi char or hawker stall.
Tips & Serving Ideas
- Buy boneless chicken thighs at NTUC FairPrice, Cold Storage or Sheng Siong — they stay juicier than breast when grilled.
- Soak bamboo skewers for at least 30 minutes to stop them burning; if using metal skewers you can skip soaking.
- For authentic charcoal flavour, finish the skewers briefly over glowing coals or use a smoking gun; otherwise a hot grill pan gives good char and quicker cleanup.
- Adjust the peanut sauce texture by adding water for a thinner dip or reduce for a thicker glaze. Add tamarind or lime for brightness if the sauce tastes too sweet.
- Make the sauce a day ahead — flavours deepen and it keeps well in the fridge for 3–4 days; gently reheat and add a splash of water before serving.
- If you prefer less heat, remove seeds from chillies or use mild chilli paste found in local supermarkets.
- Leftover satay works well shredded into sandwiches or tossed into a salad for next-day lunchboxes — common local zi char trick for using leftovers.
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