Jerk Chicken Satays Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1/2- to 3/4-inch wide strips suitable for threading onto skewers. Aim for even pieces so they cook uniformly.

Make jerk marinade

In a blender or food processor combine soy sauce, lime juice, vegetable oil, brown sugar, chopped scallions, thyme leaves, allspice, cinnamon, nutmeg, garlic cloves, chopped ginger, scotch bonnet (use half or omit for less heat), salt and black pepper. Blend until a smooth paste forms, scraping down sides once or twice. Taste and adjust heat, salt or sweetness as needed.

Marinate

Place chicken strips in a nonreactive bowl or zip-top bag. Pour the marinade over the chicken and massage to coat thoroughly. Press out excess air and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for maximum flavor penetration.

While the chicken marinates, make the peanut sauce. Whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, rice vinegar, minced garlic, grated ginger, crushed red pepper and salt in a small saucepan or bowl. If using the saucepan, warm gently over low heat while stirring until smooth and slightly thickened (about 3–5 minutes). If the sauce is too thick, thin with additional coconut milk or water 1 tbsp at a time to reach desired consistency. Adjust seasonings to taste and set aside at room temperature; the sauce can be served warm or cool.

Prepare skewers

If using wooden skewers, soak them in warm water for at least 30 minutes before grilling to prevent burning. Thread 3–4 pieces of marinated chicken onto each skewer, leaving a small gap between pieces so heat circulates.

Preheat cooking surface

Preheat a grill or grill pan over medium-high heat (around 400°F / 200°C). If cooking indoors in a skillet, heat a large heavy skillet or cast-iron pan over medium-high and add 1 tablespoon neutral oil to coat.

Cook skewers

Brush the grill or pan lightly with oil. Place skewers on the hot surface and cook for 3–4 minutes per side, turning once, until well browned and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C). Total cook time will be about 8–12 minutes depending on thickness. Avoid overcooking to keep the chicken juicy.

Rest and finish

Transfer cooked skewers to a plate and let rest 5 minutes. Sprinkle chopped cilantro over the skewers and serve with lime wedges alongside the peanut dipping sauce.