Chicken Satay Recipe
Recipe information
Make Chicken Satay in just 1h . marinated grilled chicken thigh
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Ingredients
Marinade & Chicken
Peanut Sauce
Garnish & Serve
Marinade & Chicken
1. Prepare chicken
Trim visible fat from the chicken thighs and pat dry with paper towels. Slice each thigh into 6–8 long strips about 1/2–3/4 inch wide so they can be threaded onto skewers and cook evenly.
2. Make marinade
In a medium bowl whisk together soy sauce, coconut milk, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, curry powder, vegetable oil, kosher salt, and black pepper until smooth and sugar dissolves.
3. Marinate
Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (avoid longer to prevent texture change from coconut milk and acid). If pressed for time, 30 minutes is acceptable.
4. Thread onto skewers
If using bamboo skewers, ensure they were soaked 30 minutes. Thread 3–4 strips per skewer, folding or stacking so pieces are snug but not overlapping too much for even cooking. Leave a bit of space at each end for handling.
5. Preheat grill or broiler
Preheat a grill to medium-high (about 400°F / 200°C) or set oven broiler with rack 6 inches from heat. Lightly oil the grill grates or brush the skewers with oil to prevent sticking.
6. Grill
Grill skewers 3–4 minutes per side, flipping once or twice, until exterior is nicely charred in spots and internal temperature reaches 165°F (74°C). Total cook time will be about 8–10 minutes depending on thickness. If broiling, place skewers on a foil-lined rimmed baking sheet and broil 3–4 minutes per side, watching carefully to avoid burning.
7. Rest
Transfer cooked skewers to a plate and let rest 3–5 minutes to allow juices to redistribute.
Peanut Sauce
8. Combine ingredients
In a small saucepan or heatproof bowl combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce (if using), grated ginger, minced garlic, and red pepper flakes or sriracha.
9. Warm and whisk
Gently warm the mixture over low heat, whisking constantly until smooth and glossy. If sauce is too thick, whisk in warm water 1 tablespoon at a time until reaching a smooth dipping consistency (about 2 tablespoons). Taste and adjust seasoning: more lime for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness.
10. Serve
Transfer sauce to a small bowl for dipping or drizzle over the skewers. Keep warm or at room temperature.
Garnish & Serve
11. Plate
Arrange skewers on a serving platter. Spoon some peanut sauce on the side or lightly drizzle over skewers.
12. Garnish
Sprinkle chopped cilantro over the skewers and serve with lime wedges and optional cucumber salad for a refreshing contrast.
13. Recommended accompaniments
Serve with jasmine rice or coconut rice if desired, and extra peanut sauce on the side.
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