Chicken Satay Recipe

Prepare chicken

Trim excess fat from the chicken thighs and slice each thigh into long 1/2-inch-wide strips so they will thread easily onto skewers and cook quickly.

Make marinade

In a bowl, whisk together 2 tbsp soy sauce, 3 tbsp coconut milk, 1 tbsp brown sugar, 1 tbsp lime juice, minced garlic, grated ginger, ground coriander, turmeric, chili flakes, 1 tbsp vegetable oil and 1/2 tsp salt until sugar dissolves and mixture is smooth.

Marinate

Add the sliced chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will impart good flavor; longer will deepen the taste.

Thread chicken on skewers

Remove chicken from refrigerator. Thread the marinated strips onto the soaked bamboo skewers, folding or threading so pieces lie flat and not too thick—about 2–3 thin strips per skewer depending on size. Let excess marinade drip off but do not wipe it all away.

Cook the satay

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Lightly oil the grill grates or brush a thin layer of oil onto the skewers. Grill the skewers 3–4 minutes per side until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using an oven broiler, place skewers on a foil-lined baking sheet 4–6 inches from the broiler and broil 3–5 minutes per side, watching closely to avoid burning.

Rest

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

Combine ingredients

In a small saucepan or bowl, combine 1/2 cup peanut butter, 1/2 cup coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, minced garlic, grated ginger, 1/2 tsp chili paste, and 1/2 tsp fish sauce (if using).

Warm and thin

If using a saucepan, warm gently over low heat while whisking until smooth and slightly thickened, 2–4 minutes. If the sauce is too thick, whisk in up to 2 tbsp warm water, 1 tbsp at a time, until you reach a dippable but pourable consistency. Taste and adjust seasoning with more lime, soy, or sugar as needed.

Finish

Transfer sauce to a serving bowl and sprinkle with chopped roasted peanuts just before serving.

Arrange the rested chicken satay skewers on a platter with sliced cucumber, lime wedges, and cilantro. Serve immediately with the warm or room-temperature peanut dipping sauce on the side. Encourage diners to squeeze lime over the skewers to taste.