Satay Chicken Recipe

Prep skewers

Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. If using metal skewers, skip this step.

Cut chicken

Trim excess fat from the chicken thighs and cut into 1- to 1½-inch pieces so they cook evenly.

Make marinade

In a bowl combine 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp ground coriander, 1 tbsp vegetable oil, 1 tsp salt and 1 tsp black pepper. Whisk until the sugar dissolves.

Marinate chicken

Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours.

Assemble skewers

Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between pieces for even heat circulation. Discard excess marinade left in the bowl or boil it for 5 minutes if you plan to brush during cooking.

Cook chicken

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grates or pan. Grill skewers 3–4 minutes per side, rotating, until nicely charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil on high 4–5 minutes per side or cook in a 425°F (220°C) oven on a baking sheet for 10–12 minutes, flipping halfway.

Rest

Let the skewers rest for 5 minutes off the heat so juices redistribute before serving.

Combine sauce ingredients

In a small saucepan or skillet, combine 1 cup peanut butter, 1 cup coconut milk, 1 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, and 1 tsp fish sauce (if using). Stir to combine.

Heat and thin

Warm the mixture over medium-low heat, stirring constantly until smooth and glossy, about 3–5 minutes. If the sauce is too thick, stir in 1–2 tbsp water at a time until you reach desired dipping consistency. Taste and adjust salt, lime, or chili to balance sweet-salty-spicy.

Finish and garnish

Remove from heat, stir in 1 tsp chili flakes or sriracha if you want more heat. Transfer to a serving bowl and sprinkle with 2 tbsp chopped roasted peanuts and 2 tbsp chopped cilantro.

Arrange the grilled chicken satay on a platter with the peanut sauce bowl. Serve with steamed jasmine rice, cucumber slices or a quick cucumber relish, and lime wedges for squeezing over the chicken.

Quick cucumber relish (optional): toss 1 cup thinly sliced cucumber with 1 tbsp rice vinegar, 1 tsp sugar, a pinch of salt and 1 tsp chopped chili or red pepper flakes. Let sit 10 minutes before serving.