Chicken Satay* Recipe

Prepare chicken and skewers

Slice chicken thighs into 1/2-inch strips across the grain so they are long enough to skewer. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Make and combine marinade

In a bowl, whisk together 3 tbs light soy sauce, 1 tbs coconut milk, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp ground coriander, 1 tsp ground turmeric, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Marinate

Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes or up to 4 hours. Turn once if possible so all pieces marinate evenly.

Skewer

Thread 2–3 strips of chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Arrange skewers on a plate ready for the grill.

Grill

Preheat a grill or grill pan over medium-high heat (about 375–425°F / 190–220°C). Oil the grates lightly. Grill skewers 3–4 minutes per side (total 6–8 minutes), turning once, until charred at edges and internal temperature reaches 165°F (74°C). If pieces are thick, use indirect heat after searing and cook a few minutes longer. Brush with any reserved marinade only if it has been boiled (otherwise discard marinade).

Rest

Remove skewers from grill and let rest 3–5 minutes before serving to allow juices to redistribute.

In a small saucepan over low heat, combine 1/2 cup creamy peanut butter and 1/4 cup coconut milk. Stir until smooth and warm, about 1–2 minutes. Add 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp fish sauce (if using), 1/2 tsp grated ginger, 1 minced garlic clove and 1/2 tsp red curry paste or sambal oelek (optional). Whisk until fully combined. If sauce is too thick, whisk in water 1 tbs at a time until desired consistency (about 2 tbs). Simmer gently for 1–2 minutes to meld flavors—do not boil violently. Taste and adjust with extra lime, sugar or soy to balance sweet-salty-sour. Transfer to a serving bowl and sprinkle with 2 tbs chopped roasted peanuts.

In a medium bowl combine 2 cups thinly sliced green cabbage, 1/2 cup shredded carrot and 1/4 cup chopped cilantro. In a small bowl whisk together 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tbs lime juice, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until honey dissolves. Pour dressing over cabbage mixture and toss to coat. Let sit 5–10 minutes so flavors meld. Taste and adjust seasoning.

Place 2 skewers per serving on a platter with a scoop of cabbage slaw and a small bowl of warm peanut sauce for dipping. Garnish with lime wedges, extra chopped peanuts and cilantro sprigs. Squeeze lime over skewers just before eating.