Chicken Satay Recipe

Make marinade

In a medium bowl, combine 2 tablespoons peanut butter, 1/2 cup coconut milk, 1 tablespoon soy sauce, 1/2 tablespoon brown sugar, 1/2 tablespoon lime juice, 1/2 teaspoon grated ginger, and 1 clove minced garlic. Whisk until smooth. This will be used as the marinade base.

Make dipping sauce

In a small saucepan over low heat, combine the remaining 1 tablespoon peanut butter, remaining 1/2 cup coconut milk, 1 tablespoon soy sauce, remaining 1/2 tablespoon brown sugar, 1/2 tablespoon lime juice, 1 teaspoon Thai red curry paste, and 1 teaspoon fish sauce (if using). Warm, whisking, until smooth and slightly thickened, 3–5 minutes. If too thick, whisk in up to 2 tablespoons warm water to reach a pourable dipping consistency. Taste and adjust salt, lime, or sugar. Keep warm or cover; set aside.

Prep chicken

Trim excess fat from the chicken thighs and cut into 1/2- to 3/4-inch wide strips, about 8–12 pieces depending on thigh size. Place chicken in a bowl or zip-top bag.

Combine chicken with marinade

Add the prepared marinade to the bowl with the chicken. Add the remaining minced garlic (if not fully used in marinade), grated ginger, 1 tablespoon vegetable oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss thoroughly to coat every piece. Cover and refrigerate at least 30 minutes, ideally 2 hours; do not exceed 6 hours to avoid over-salting from the soy.

Skewer chicken

If using wooden skewers, make sure they have been soaked for at least 30 minutes. Thread 2–3 strips of marinated chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly.

Cook chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates or pan with a little oil. Grill skewers 3–4 minutes per side (6–8 minutes total), turning once, until nicely charred at edges and an instant-read thermometer inserted into thickest piece reads 165°F (74°C). If cooking under a broiler, place skewers on a lined baking sheet 5–6 inches from broiler and broil 3–4 minutes per side.

Finish

Transfer cooked skewers to a plate and let rest 3 minutes. Brush lightly with any reserved marinade that was set aside (do not brush with raw marinade) or with a small amount of the warm peanut sauce for gloss.

Arrange skewers on a platter. Drizzle or spoon warm peanut dipping sauce over or serve on the side in a small bowl. Sprinkle crushed roasted peanuts and chopped cilantro over the skewers. Serve with lime wedges and cucumber slices (or quick-pickled cucumbers) to refresh the palate.

Suggested quick-pickled cucumber: toss 1 cup thin cucumber slices with 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt. Let sit 10–15 minutes while chicken cooks.