Chicken Satay Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into long thin strips about 1/2 inch wide and 3–4 inches long so they easily thread on skewers.

In a medium bowl combine 2 tbs light soy sauce, 3 tbs coconut milk, 1 tsp brown sugar, 1 tsp fish sauce, 1 tbs lime juice, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp ground black pepper and 1 tbs vegetable oil. Whisk until smooth.

Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, or up to overnight for best flavor.

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

When ready to cook, thread 2–3 strips of marinated chicken onto each skewer, leaving a small gap between pieces for even cooking. Discard excess marinade or reserve a small amount (boiled) for basting if desired.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan.

Grill the skewers for 3–4 minutes per side, turning once, until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 6–8 minutes depending on thickness.

Remove skewers from the grill and let rest for 3 minutes before serving.

Make the sauce

While the chicken marinates or 10 minutes before finishing cooking, combine 1/2 cup creamy peanut butter and 1/2 cup coconut milk in a small saucepan over low heat.

Add 1 tbsp light soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 1/2 tsp red curry paste and 1/2 tsp fish sauce. Whisk or stir continuously to combine and warm until sauce is smooth and slightly thickened, about 3–5 minutes. Do not boil vigorously.

If the sauce is too thick, whisk in up to 2 tbsp warm water, 1 tbsp at a time, to reach a dipping consistency.

Taste and adjust seasoning: more lime for acidity, more brown sugar for sweetness, or a pinch of salt if needed. Stir in chili flakes or sliced fresh red chili to taste.

Transfer sauce to a serving bowl and sprinkle with crushed roasted peanuts for garnish.

Arrange the rested chicken satay skewers on a platter. Garnish with chopped cilantro and serve with lime wedges on the side.

Serve peanut sauce warm or at room temperature alongside thinly sliced cucumber and red onion for a fresh contrast.

Optional: squeeze lime over skewers just before eating and sprinkle extra crushed peanuts or chili if desired.