* Sue's Chicken Satay (4) Recipe

Prepare skewers

If using wooden skewers, place them in water to soak for at least 30 minutes so they won't burn while grilling.

Cut the trimmed boneless chicken thighs into even 1/2-inch wide strips, then season lightly with 1/2 tsp salt and 1/2 tsp black pepper.

In a medium bowl whisk together 1 cup coconut milk, 1 tablespoon peanut butter, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground coriander, 1 teaspoon ground turmeric and 1 teaspoon chili paste until smooth and well combined. Taste and adjust seasoning (add a little more salt or soy for saltiness, more sugar for sweetness, more chili for heat).

Add the chicken strips to the marinade, turn to coat thoroughly, cover and refrigerate at least 30 minutes and up to 4 hours. (Longer than 4 hours can make very small pieces overly soft from the acid in the lime.)

When ready to cook, thread 3-4 strips of marinated chicken onto each soaked skewer, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a few tablespoons for basting (do not reuse raw marinade unless boiled).

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Lightly brush the grill or pan with 1 tablespoon vegetable oil to prevent sticking.

Grill or sear the skewers 3–4 minutes per side, turning once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). If using a stovetop pan, cook in batches to avoid overcrowding. Baste once with reserved marinade that has been boiled for 2 minutes (optional).

Transfer cooked skewers to a plate to rest 3–5 minutes before serving so juices redistribute.

While the chicken marinates or rests, make the dipping sauce: in a small saucepan or bowl whisk together 1 tablespoon peanut butter, 1 cup coconut milk, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon lime juice, 1/2 clove minced garlic, 1/4 teaspoon chili flakes (or Sriracha to taste) and 1/2 teaspoon fish sauce if using.

If using a saucepan, warm gently over low heat just until the peanut butter melts into the coconut milk and the sauce is smooth (do not boil hard). If using a bowl, whisk until smooth and add 1–2 tablespoons water or more to reach a dipping consistency (should coat the back of a spoon).

Taste and adjust: add more soy or salt for saltiness, more lime for brightness, more sugar for sweetness, or more water/coconut milk to thin. Keep warm or serve at room temperature.

Arrange 2 skewers per serving on a platter. Sprinkle chopped cilantro over the skewers and optional sliced cucumber or red onion alongside.

Serve each plate with a small bowl of the peanut dipping sauce and lime wedges for squeezing over the chicken. Provide extra soy or chili sauce at the table if desired.