Indonesian Satay Recipe

Trim & Slice

Trim excess fat from the chicken thighs and pat dry. Slice the thighs into 3/4-inch wide strips about 2.5–3 inches long so they will thread easily onto skewers.

Make Marinade

In a medium bowl combine minced garlic, grated ginger, soy sauce, fish sauce, coconut milk, brown sugar, ground coriander, turmeric, lime juice, vegetable oil, and black pepper. Whisk until smooth and sugar dissolves.

Marinate Chicken

Place the chicken strips in a shallow container or zip-top bag and pour the marinade over them, massaging to coat evenly. Arrange strips in a single layer as much as possible. Refrigerate for at least 1 hour and up to 6 hours (do not exceed 8 hours to avoid overly soft texture). If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Preheat Grill

Preheat a grill to medium-high heat (about 400°F / 200°C). If using a grill pan or broiler, heat a heavy skillet or position oven rack about 6 inches from broiler element and preheat broiler.

Thread Chicken

Thread 2–3 chicken strips onto each skewer, folding them as necessary so they lie flat and cook evenly. Leave a small gap between pieces so heat circulates and they cook through quickly. You should have about 10–12 skewers depending on strip size.

Grill

Brush the grill grates lightly with oil. Place skewers on the hot grill. Cook 2–3 minutes per side, turning every 2–3 minutes, until nicely charred in spots and internal temperature reaches 165°F (74°C). Total grill time will be about 8–10 minutes depending on thickness. Avoid pressing the meat to retain juiciness.

Rest

Transfer skewers to a plate and let rest for 3–5 minutes before serving to allow juices to redistribute.

Combine Sauce Ingredients

While the chicken marinates or grills, make the peanut sauce. In a small saucepan or bowl, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red curry paste (if using). Warm gently over low heat, whisking until smooth and combined. If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency (about 2 tablespoons).

Adjust Seasoning

Taste and adjust: add more lime juice for brightness, more soy for saltiness, or sugar for sweetness. Transfer to a serving bowl and sprinkle chopped roasted peanuts on top.

Arrange the rested skewers on a platter with cucumber slices and lime wedges. Garnish with chopped cilantro and serve hot with the peanut dipping sauce on the side.