Signature Chicken Satay Recipe

Prepare chicken

Trim excess fat from the chicken thighs and slice each thigh into 1/2-inch wide strips, about 24–28 strips total. Pat pieces dry with paper towel.

Make marinade

In a medium bowl combine minced lemongrass, grated ginger, minced garlic, soy sauce, light brown sugar, 3 tablespoons coconut milk, turmeric, ground coriander, kosher salt, black pepper and 1 tablespoon vegetable oil. Whisk until sugar dissolves and mixture is homogeneous.

Marinate

Add chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or up to overnight for deeper flavor.

Skewer

Thread 3–4 strips of marinated chicken onto each soaked bamboo skewer, leaving a little space between pieces for even cooking. Return skewers to the refrigerator for 10–15 minutes before cooking to help them hold their shape.

Grill or broil

Preheat a grill or grill pan to medium-high (about 400°F / 200°C) or set oven broiler to high. Lightly oil the grill grates or pan. Place skewers on the grill and cook 3–4 minutes per side, turning once, until an internal temperature of 165°F (74°C) is reached and edges are slightly charred. If broiling, place skewers on a foil-lined sheet 6 inches from heat and broil 3–4 minutes per side.

Rest

Transfer cooked skewers to a plate and let rest 3–4 minutes before serving so juices redistribute.

Combine

While the chicken rests (or during the last 10 minutes of marinating), whisk together 1/2 cup peanut butter, 1/2 cup coconut milk, 1 teaspoon red curry paste, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon brown/palm sugar and 1/2 teaspoon fish sauce (if using) in a small saucepan or heatproof bowl until smooth.

Heat & adjust

Warm the sauce gently over low heat for 2–3 minutes, stirring constantly so it doesn’t stick. Thin with up to 2 tablespoons of water to reach a dip-like consistency. Taste and adjust: more lime for acidity, more sugar for sweetness, or a pinch of chili flakes for heat.

Finish

Remove from heat and stir in crushed roasted peanuts. Transfer sauce to a serving bowl and sprinkle additional crushed peanuts and a pinch of red chili flakes on top if desired.

Arrange skewers on a platter with cucumber slices and lime wedges. Sprinkle fresh cilantro over the skewers. Serve immediately with peanut sauce on the side for dipping.