For the Marinade: About 30 minutes to an hour before cooking time, whisk together the sugar, Garlic-Infused Oil, ginger, turmeric and salt in a large nonreactive bowl. Add the chicken and toss well to coat. Allow to marinate for about 30 minutes to 1 hour.
Meanwhile, Make the Sauce: Whisk together the hot water, and peanut butter until smooth in a nonreactive bowl. Whisk in vinegar, soy sauce, Garlic-Infused Oil, sugar, ginger and turmeric. Pour off about 1/2 cup (120 ml) and add the peanuts to that portion and set aside to use as a dipping sauce. Thread each piece of chicken onto a skewer, discarding the marinade.
Prepare your wood or propane-fired grill to a medium heat, or preheat your broiler to high with a rack about 4-inches (10 cm) below. In this case line a sheet pan with aluminum foil (for easy clean up) and place a rack on top.
Grill or broil the chicken satay, turning often and brushing with the reserved sauce (without the peanuts). Total cooking time will be about 7 or 8 minutes. The chicken should be cooked through, there should be some char marks here and there, but don’t overcook. Satay is ready serve with peanut dipping sauce.
Notes:
Tips
You can use skinless, boneless chicken breasts for this recipe, in the same amount, but the satay will cook a bit quicker and not be quite as juicy.
Nutrition Facts
FODMAP IT!™ Singapore Chicken Satay
Amount Per Serving
Calories 228Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Sodium 671mg28%
Potassium 21mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 19g38%
Vitamin A 15IU0%
Calcium 1mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.