Tamarind Glazed Chicken Satay Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1/2- to 3/4-inch wide strips, about 8-12 pieces depending on thigh size so each will thread onto skewers easily.

Make marinade

In a medium bowl combine minced garlic, grated ginger, soy sauce, fish sauce, brown sugar, vegetable oil, ground coriander, ground turmeric and pepper. Whisk until sugar is dissolved and mixture is homogenous.

Add the chicken strips to the marinade and toss thoroughly to coat each piece. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still impart good flavor.

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Thread 2-3 strips of chicken per skewer, leaving a little space between pieces for even cooking. Place skewers on a plate and keep chilled until ready to cook.

Dissolve tamarind

In a small bowl stir tamarind paste with 2 tablespoons hot water until smooth and slightly loose. If paste is thick, press with the back of a spoon to dissolve any fibers and strain for a smoother glaze (optional).

In a small saucepan combine the dissolved tamarind, palm or light brown sugar, rice vinegar, soy sauce and chili flakes or sriracha. Bring to a gentle simmer over medium-low heat, stirring frequently so sugar dissolves. Simmer 2–3 minutes until slightly thickened.

If glaze is too thick, add up to 2 tablespoons water to reach a brushable, syrupy consistency. Remove from heat and set aside. Reserve about 2 tablespoons of glaze for serving (do not brush reserved portion on raw chicken).

Preheat a grill or grill pan over medium-high heat and lightly oil the grate or pan. If using broiler, preheat broiler and line a baking sheet with foil and oil lightly.

Place skewers on the hot grill and cook 2–3 minutes per side until grill marks form and edges start to brown. Turn and cook another 2–3 minutes. Internal temperature should reach 165°F (74°C) and chicken should be opaque and slightly charred at edges. Total cook time typically 6–8 minutes depending on thickness.

During the last 1–2 minutes of cooking, brush a thin layer of the tamarind glaze onto the chicken skewers, turn and brush the other side. Allow the glaze to set and slightly caramelize—do not apply too early or glaze may burn due to sugar content.

Remove skewers from heat, brush once more with glaze if desired, and let rest for 2 minutes before serving.

Arrange the glazed chicken satay on a platter. Sprinkle with crushed roasted peanuts and fresh cilantro leaves. Serve with sliced cucumber and lime wedges on the side. Offer the reserved tamarind glaze as a dipping sauce in a small bowl.

Optional: serve with steamed jasmine rice or a light peanut dipping sauce for variety.