Chicken Satay Recipe

Prep skewers

If using wooden skewers, submerge them in water for at least 30 minutes before cooking to prevent burning.

Slice chicken

Trim any excess fat from the chicken then slice into 1/2-inch thick strips about 3–4 inches long so they thread easily on skewers.

Make marinade

In a large bowl, whisk together yogurt, 1/4 cup coconut milk, soy sauce, 1 tablespoon brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, cumin, 1 tablespoon vegetable oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Marinate chicken

Add the sliced chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (overnight is fine for deeper flavor).

Skewer chicken

When ready to cook, thread 2–3 strips of marinated chicken onto each skewer, leaving a small space between pieces so heat circulates and they cook evenly.

Grill or broil

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C) or set an oven broiler on high. Brush the grill grates or pan with oil. Grill skewers 3–4 minutes per side, turning once, until nicely charred at edges and internal temperature reaches 165°F (74°C). If broiling, place skewers on a foil-lined baking sheet about 6 inches from the broiler and broil 3–5 minutes per side, watching carefully to avoid burning.

Rest

Transfer cooked skewers to a plate, loosely tent with foil and rest 5 minutes to redistribute juices.

Combine ingredients

In a small saucepan or bowl, combine 1/2 cup peanut butter, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce (if using), minced garlic and 1/2 teaspoon red pepper flakes.

Warm and thin

If using a saucepan, warm gently over low heat, whisking until smooth and combined. Add 2 tablespoons water (or more, 1 tablespoon at a time) to achieve a dipping-thick but pourable consistency. Do not boil—just warm to meld flavors. Alternatively whisk in warm water in a bowl until desired consistency is reached.

Taste and adjust

Taste and adjust seasoning: add more lime for brightness, soy or fish sauce for saltiness, sugar for sweetness, or red pepper for heat.

Finish

Transfer sauce to a serving bowl and sprinkle chopped roasted peanuts over the top.

Arrange the rested chicken satay on a platter with cucumber slices and lime wedges. Garnish with chopped cilantro. Serve warm skewers with the peanut dipping sauce on the side for dipping.