Chicken Satay Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and pat dry. Cut chicken into 1/2-inch to 3/4-inch wide strips (about 24–30 strips total).

In a medium bowl, whisk together 1 cup coconut milk, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp fish sauce, 1 tsp turmeric powder, 1 tsp ground coriander, 3 minced garlic cloves, 1 tbs grated ginger, 1 tbs vegetable oil, 1 tsp salt and 1 tsp black pepper until smooth.

Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate at least 1 hour and up to 6 hours (longer will deepen flavor but do not exceed 8 hours because of the lime and salt).

If using bamboo skewers, soak them in cold water for at least 30 minutes before threading to prevent burning.

When ready to cook, thread 3–4 strips of chicken per skewer, leaving a little space between pieces so heat circulates and meat cooks evenly. Reserve any leftover marinade for brushing while cooking (do not reuse marinade that touched raw chicken unless you boil it first).

Preheat a grill or grill pan to medium-high (around 400°F / 200°C) and lightly oil the grates or pan.

Place skewers on the grill and cook 3–4 minutes per side, turning twice, until char marks appear and the internal temperature reaches 165°F (74°C). Total cooking time should be 8–12 minutes depending on thickness. If using leftover marinade for basting, boil it for 2–3 minutes in a small saucepan first to make it safe to use, then brush sparingly while grilling.

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

While the chicken marinates or cooks, make the dipping sauce. In a small saucepan over low heat, combine 1 cup creamy peanut butter and 1 cup coconut milk. Stir constantly until smooth and warmed — do not let it boil.

Add 2 tsp soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 minced garlic clove and 1 tsp red curry paste (if using). Stir to combine. If the sauce is too thick, whisk in 1–2 tbs water at a time until it reaches a dipping consistency (about 2 tbs). Taste and adjust: add more lime for brightness, sugar for sweetness, or soy for saltiness.

Remove from heat, transfer to a bowl, and garnish with 2 tbs chopped roasted peanuts and 1 tbs chopped cilantro. Keep warm or at room temperature.

Arrange steamed jasmine rice and sliced cucumber on a serving platter or individual plates. Place 2 skewers per person alongside the rice and cucumber.

Serve the peanut dipping sauce in a small bowl for each diner, with lime wedges on the side for squeezing over the chicken. Optionally sprinkle additional chopped peanuts and cilantro over the skewers.