Chicken Satay* Recipe

Prep chicken and skewers

Trim excess fat from the chicken thighs and cut into 1/2-inch thick strips, about 2–3 inches long. Pat dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Make marinade

In a bowl combine 2 tbs vegetable oil, 2 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 3 minced garlic cloves, 1 tbs grated fresh ginger, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin and 1 tbs lime juice. Whisk until sugar dissolves and spices are evenly distributed.

Marinate

Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes still imparts good flavor.

Skewer

Thread 2–3 strips of chicken onto each soaked skewer, arranging pieces so they lie flat and cook evenly. Leave a small handle at one end for turning.

Grill

Preheat a grill or grill pan over medium-high heat and brush with 1 tsp neutral oil. Grill skewers 3–4 minutes per side (6–8 minutes total) until nicely charred at the edges and internal temperature reaches 165°F (74°C). Avoid overcrowding; cook in batches if needed.

Rest

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

While chicken marinates or rest, make the peanut sauce. In a small saucepan or bowl combine 3 tbs creamy peanut butter, 1 cup coconut milk, 1 tbs soy sauce, 1 tsp fish sauce, 1 tbs lime juice, 1 tsp brown sugar, 1 tsp red curry paste (or sambal), 1 tsp grated ginger and 1 minced garlic clove. Warm gently over low heat, whisking until smooth and glossy. If sauce is too thick, whisk in hot water 1 tbs at a time (up to 2 tbs) until desired consistency for dipping or drizzling. Taste and adjust: add more lime for brightness, sugar for sweetness, or sambal for heat. Transfer to a serving bowl and garnish with chopped roasted peanuts and cilantro if using.

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup shredded or julienned carrot and 1/4 cup chopped cilantro. In a small bowl whisk together 2 tbs rice vinegar, 1 tbs lime juice, 1 tsp sesame oil, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until honey dissolves. Pour dressing over the vegetables and toss well to coat. Let sit 10 minutes to soften slightly and meld flavors. Taste and adjust seasoning.

Arrange 2 skewers per person over a bed of cabbage slaw or beside it. Spoon or drizzle Thai peanut sauce on the side for dipping, garnish with lime wedges and cilantro sprigs. Serve with steamed jasmine rice if desired.