This recipe comes from my latest eBook, Gluten-free Bites: Backyard BBQ. If you like the recipe, please consider buying the book and help support this site!
The recipe does call for a lot of ingredients – but don’t worry, once you’ve got everything together it’s actually quite simple to prepare, and most of the work is done before you heat the BBQ. If you don’t fancy kebabs, you can leave the thighs whole. Galangal paste, tamarind paste and ketjap manis (Indonesian soy sauce) are becoming more and more widely available in mainstream supermarkets, but if you have trouble finding them, Asian supermarkets will almost certainly have them.
The peanut sauce is rich, spicy, and ever so moreish. During the recipe testing process, I even managed to convince my peanut butter-hating boyfriend to try this, and he ended up loving it. It will keep in the fridge for a few days if you have leftovers.
If catering for someone with a peanut allergy, sunflower butter makes a very respectable alternative to peanut butter.
Gluten-free Singapore Satay Chicken (+peanut dipping sauce)
By July 30, 2015Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
Awaken your taste buds with this gluten-free version of a classic Singaporean dish. Ketjap manis can sometimes contain gluten, so be sure to look for a gluten-free version.
- 1 kg chicken thighs skinless and boneless
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tbsp dark brown sugar
- 4 shallots peeled and roughly chopped
- 4 stalks lemongrass chopped (use the white inner parts only)
- 3 cm ginger
- 2 tsp galangal paste
- 60 ml ketjap manis (or use 40ml gluten-free soysauce and 20ml molasses)
- 1 tsp salt
- FOR THE PEANUT SAUCE:
- 2 shallots peeled
- 2 red chillies stalks removed
- 2 cloves garlic peeled
- 1 stalk lemongrass chopped (use the white inner parts only)
- 3 cm ginger peeled
- 1 tbsp extra virgin olive oil
- 350 g crunchy peanut butter
- 350-400 ml water
- 60 ml ketjap manis
- 1 tbsp tamarind paste
- 1 tsp salt omit if the peanut butter contains salt
- large handful fresh coriander
- Prepare the marinade: setting the chicken to one side, put all other marinade ingredients in a food processor or blender and pulse until a smooth paste is formed.
- Cut the chicken thighs into pieces, about 3cm/1 inch across. Marinate the chicken for at least 2 hours. Pre-soak skewers during this time, if you’re using bamboo ones.
- For the peanut sauce: make a paste by pulsing the shallots, chillis, garlic, lemongrass and ginger in a food processor or blender. Heat the oil in a saucepan and fry the paste for a few minutes. Add the peanut butter, water, ketjap manis, tamarind paste and salt, and stir well.
- Bring to a brief boil, then reduce the heat and simmer for around 10 minutes, stirring frequently until the sauce has darkened. Note: the thickness of peanut butter can vary considerably, so you may need to add extra water during this time if you feel the sauce is too thick.
- Chop the coriander roughly and stir into the sauce. Remove from the heat and leave to cool slightly.
- Preheat your BBQ. Slide the chicken onto skewers and grill until they are sizzling and just beginning to char. Serve with generous dollops of dipping sauce.