Satay Chicken Recipe
Chicken spiced on skewers (4pcs) with peanut sauce.
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Ingredients
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Chicken & Marinade
Peanut Dipping Sauce
To Serve
Method
Chicken & Marinade
- 1
Prep
Cut chicken thighs into 1-inch wide strips so they thread onto skewers easily. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
Make Marinade
In a medium bowl, combine 2 tbs light soy sauce, 3 tbs coconut milk, 1 tsp brown sugar, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 2 minced garlic cloves, 1 tsp minced fresh ginger, 1 tbs vegetable oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth.
- 3
Marinate
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. For best flavor, marinate up to 4 hours but not longer than 8 hours.
- 4
Skewer
Thread 3–4 strips of marinated chicken onto each soaked bamboo skewer, leaving a small gap between pieces for even cooking. You should get about 4 skewers (appetizer portion) from 1 lb chicken.
- 5
Cook
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan. Grill skewers 3–4 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). If broiling, place skewers on a foil-lined baking sheet and broil 3–4 minutes per side, watching carefully to avoid burning. Let rest 2 minutes after cooking.
Peanut Dipping Sauce
- 6
While the chicken marinates or cooks, make the sauce. In a small saucepan or a heatproof bowl, combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tbs fresh lime juice, 1 tsp brown sugar, 1/2 tsp Thai red curry paste (or sambal oelek) and 1/2 tsp fish sauce (optional). Warm gently over low heat, whisking until smooth and glossy. If the sauce is too thick, whisk in up to 2 tbs water, 1 tablespoon at a time, until desired dipping consistency is reached. Taste and adjust balance with more lime for acidity, sugar for sweetness, or soy/fish sauce for saltiness.
- 7
Transfer sauce to a serving bowl and sprinkle with 2 tbs chopped roasted peanuts.
To Serve
- 8
Arrange 4 chicken skewers per platter or as individual appetizers. Garnish with chopped cilantro and serve lime wedges and cucumber slices on the side. Encourage guests to squeeze lime over chicken and dip skewers into the peanut sauce.