Tamarind Glazed Chicken Satay Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1/2-inch thick strips, about 1 to 1 1/2 inches wide so they can thread onto skewers easily.

Make marinade

In a medium bowl combine light soy sauce, fish sauce, brown sugar, ground turmeric, minced garlic, grated ginger, vegetable oil and black pepper. Stir until sugar begins to dissolve.

Add chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. (If you have more time, marinate up to 8 hours for deeper flavor.)

If using wooden skewers, soak them in warm water for 20–30 minutes before threading to prevent burning. Thread 3–4 strips of chicken per skewer, leaving a little space between pieces for even cooking.

Prepare tamarind

If your tamarind paste is thick, dissolve 3 tbsp tamarind paste in 2 tbsp hot water and stir until smooth. Strain if you prefer a smoother glaze (optional).

Make glaze

In a small saucepan combine the dissolved tamarind, soy sauce, rice vinegar, honey, brown sugar, minced garlic and red chili flakes. Bring to a gentle simmer over medium-low heat, stirring so sugar dissolves.

Simmer for 3–5 minutes until the mixture thickens slightly to a glaze consistency. Remove from heat and whisk in sesame oil. Taste and adjust balance with a little extra honey for sweetness or vinegar for brightness.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.

Place skewered chicken on the grill. Cook for 3–4 minutes on the first side until grill marks form and the edges start to brown.

Flip the skewers and brush the cooked side generously with tamarind glaze. Continue cooking another 2–4 minutes, flipping and glazing once more, until internal temperature reaches 165°F (74°C) and glaze is sticky and slightly caramelized. Total cook time about 6–8 minutes depending on thickness.

Transfer skewers to a plate and let rest for 2–3 minutes so juices redistribute and glaze sets.

Arrange chicken satay on a serving platter. Sprinkle with chopped cilantro and crushed roasted peanuts if using.

Serve with lime wedges on the side for squeezing over the satay. Optionally serve additional tamarind glaze on the side for dipping.