Chicken Satay Recipe
4 sticks. Grilled skewered chicken breast marinated in a yellow curry sauce, served with peanut and cucumber sauce.
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Ingredients
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Marinated chicken
Peanut sauce
Cucumber relish
Garnish & finishing
Method
Marinated chicken
- 1
Prepare chicken
Trim chicken breast of fat and slice into 4 long strips about 3/4 inch thick and 5 inches long so each can be threaded on a skewer.
- 2
Make marinade
In a medium bowl whisk together vegetable oil, light soy sauce, brown sugar, yellow curry powder, turmeric, minced garlic, lime juice, kosher salt and black pepper until smooth.
- 3
Marinate
Add chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer gives deeper flavor). If using bamboo skewers, soak them in water for 30 minutes before grilling.
- 4
- 5
Grill
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill skewers 3–4 minutes per side, turning once, until exterior is charred in spots and internal temperature reaches 165°F (74°C). If you reserved marinade, bring it to a boil in a small saucepan for at least 1 minute and use as a basting sauce if desired.
Peanut sauce
- 6
Combine sauce
In a small saucepan over low heat combine peanut butter, coconut milk, light soy sauce, brown sugar, lime juice, red pepper flakes and fish sauce (if using). Stir constantly until smooth and warmed through, about 2–3 minutes. Do not boil vigorously.
- 7
Adjust consistency
If sauce is too thick, whisk in water, 1 tablespoon at a time, until you reach a thick but pourable consistency (about 2 tablespoons). Taste and adjust seasoning with a pinch more sugar, lime or soy as needed. Keep warm until serving.
Cucumber relish
- 8
Toss the sliced cucumber with rice vinegar, sugar, salt and optional sliced red chili in a small bowl. Let sit for 5–10 minutes to pickle lightly. Drain excess liquid before serving.
Garnish & serve
- 9
Arrange 4 skewers on a platter. Spoon peanut sauce into a small dipping bowl or drizzle a bit over the skewers. Serve cucumber relish on the side. Sprinkle chopped roasted peanuts and cilantro over the top and serve with lime wedges.