CHICKEN SATAY WITH PEANUT SAUCE

A street food favourite that's made for summer entertaining. Marinate the chicken with our Peranakan rempah, so you can spend less time in the kitchen and more time with your friends in the garden.

Makes 12 large skewers

For the chicken satay
12 skewers, soaked for an hour
300g chicken thighs, boneless and skinless
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass 
1 tbsp dark soy sauce
1 tsp brown sugar
2 tbsp oil

To serve
Rempapa Satay Peanut Sauce
1/2 cucumber, cut into thick slices

Mix the chicken thighs with the spice paste, dark soy sauce , sugar and a bit of oil. Leave to marinade - up to a day ahead for maximum flavour.
The next day, skewer the chicken, making sure to spread them out so they cook evenly. Cook on a hot grill, flipping until the chicken is cooked and charred all over.
To eat like a Singaporean: Dip your satay generous in the peanut sauce and enjoy in the sun. Once finished, use the empty stick to skewer the cucumber and go back for more peanut sauce!