Chicken Satay Recipe

Prepare chicken

Trim excess fat from the chicken thighs and slice each thigh into long 3/4-inch wide strips suitable for threading onto skewers. Aim for about 16-20 strips from 1 lb so skewers are about 3/4 full.

Make marinade

In a medium bowl whisk together 3 tbs soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tsp fish sauce, 1 tbs lime juice, 1 tbs vegetable oil, minced garlic, grated ginger, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp salt and 1 tsp black pepper until combined.

Marinate

Add the sliced chicken to the marinade and toss to coat thoroughly. Cover and refrigerate at least 30 minutes and up to 4 hours. If using wooden skewers, submerge them in water for 20–30 minutes before threading.

Skewer

Thread 2–3 strips of marinated chicken onto each skewer, leaving a small gap between pieces so heat circulates and the chicken cooks evenly. Place skewers on a tray ready for grilling or broiling.

Cook

Preheat a grill or grill pan to medium-high (about 400°F/200°C) or set oven to broil with rack 6 inches from heat. Oil the grill grates or pan lightly. Grill skewers 3–4 minutes per side until nicely charred in spots and the internal temperature reaches 165°F (74°C). If broiling, broil on each side 3–5 minutes, watching closely to avoid burning. Rest skewers 3 minutes before serving.

Combine sauce ingredients

In a small saucepan combine 1 tbs creamy peanut butter and 1 cup coconut milk over low heat. Whisk until smooth and warmed through.

Season and thicken

Add 1 tbs soy sauce, 2 tsp brown sugar, 1 tsp red curry paste, 1 tbs lime juice, 1 tsp fish sauce and 2 tbs water. Continue whisking on low heat until the sauce is glossy and slightly thickened, about 3–5 minutes. Taste and adjust: add more water to thin, more sugar for sweetness, or extra lime/soy for acidity/salt.

Finish

Remove from heat and transfer to a serving bowl. Stir in optional chili flakes for heat and sprinkle crushed roasted peanuts on top just before serving.

Arrange the rested skewers on a platter with cucumber slices and lime wedges. Sprinkle chopped cilantro over the skewers and spoon peanut sauce into a small bowl alongside. Serve warm; diners may squeeze lime over the chicken and dip in the peanut sauce.