Chicken Satay Recipe

Slice chicken thighs into 1/2-inch strips suitable for threading onto skewers. Pat dry with paper towels.

In a medium bowl, whisk together coconut milk, peanut butter, light soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric (if using), vegetable oil, salt and pepper until smooth and well combined.

Add chicken strips to the marinade and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

If using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning.

Thread 3–4 strips of marinated chicken onto each skewer, leaving a little space between pieces for even cooking.

Preheat & Oil

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly brush grates or pan with oil to prevent sticking.

Place skewers on the hot grill. Cook 3–4 minutes per side, turning once or twice, until charred at the edges and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cook time ~8–10 minutes depending on thickness.

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

While the chicken marinates or cooks, make the peanut sauce. In a small saucepan over low heat combine peanut butter, coconut milk, red curry paste, light soy sauce, brown sugar, lime juice and fish sauce.

Stir constantly until the mixture is smooth and just simmering. If too thick, whisk in water, 1 tablespoon at a time, until you reach a dipping consistency.

Taste and adjust seasoning: add more lime for brightness, soy or fish sauce for saltiness, or sugar to balance. Remove from heat and transfer to a serving bowl. Sprinkle crushed peanuts on top.

In a small bowl combine diced cucumber, minced shallot, chopped cilantro and optional diced red chili.

Stir in rice vinegar, sugar and salt. Let sit 5–10 minutes to allow flavors to meld and excess liquid to drain slightly.

Taste and adjust: if too sharp, add a pinch more sugar; if too bland, add a pinch more salt or a few drops of lime juice.

Arrange chicken satay skewers on a platter. Serve warm with a bowl of peanut dipping sauce, a small bowl of cucumber relish and lime wedges on the side.

Garnish with fresh cilantro leaves. Offer steamed jasmine rice or rice cakes if desired.