Chicken Satay Recipe

Make Sauce

In a medium bowl, combine 1 cup peanut butter, 3 tbs coconut milk, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs fresh lime juice, 1 tsp fish sauce, 1 tsp grated ginger, 2 minced garlic cloves and 1 tsp red curry paste. Whisk until smooth. If too thick for dipping, whisk in up to 2 tbs warm water, 1 tbs at a time, until you reach a drizzle/dipping consistency. Taste and adjust: more lime for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness.

Reserve about 1/3 cup of the peanut sauce to serve with the finished skewers. Set the rest aside to baste the chicken while grilling (if you prefer, keep basting sauce separate from the portion you’ll serve).

Prepare Chicken

Cut 1 lb boneless chicken into 1/2"–3/4" thick strips suitable for skewering. Place pieces in a bowl.

Make Marinade

In a small bowl, whisk together 1 tbs light soy sauce, 1 tsp vegetable oil, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Pour marinade over the chicken, mixing to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 8 hours for texture).

Skewer Chicken

If using wooden skewers, soak them in cold water for 30 minutes before using. Thread marinated chicken onto skewers in a single layer, leaving a little space between pieces for even cooking. Arrange on a plate or tray while heating grill or broiler.

Cook

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Place skewers on the grill and cook 3–4 minutes per side, turning once, until edges are lightly charred and internal temperature reaches 165°F (74°C). While cooking, brush with reserved peanut sauce once or twice during the last 3–4 minutes to glaze (do not repeatedly baste early with sauce you plan to serve raw). Alternatively, under a hot broiler, place skewers on a foil-lined pan and broil 4–5 minutes per side, basting near the end.

Transfer cooked skewers to a plate and let rest 3–5 minutes.

Arrange skewers on a platter. Spoon the reserved serving peanut sauce into a small bowl alongside. Sprinkle crushed roasted peanuts over the sauce or skewers if using, scatter cilantro leaves and cucumber slices around, and serve lime wedges for squeezing over the chicken.

Serve warm as an appetizer or main with jasmine rice and pickled cucumbers if desired.