Hands-on Chicken Satay Recipe

Prepare chicken

Trim excess fat from chicken thighs and slice each thigh into 3 long strips roughly 1/2" wide so they can be threaded onto skewers. Aim for uniform pieces for even cooking.

Make marinade

In a medium bowl whisk together soy sauce, coconut milk, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, vegetable oil, salt and black pepper until sugar dissolves and mixture is uniform.

Marinate chicken

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours. For best flavor, marinate up to 8 hours but no more than 12.

Skewer the chicken

If using wooden skewers, ensure they were soaked for 30 minutes beforehand. Thread 2–3 strips onto each skewer, leaving a little space between pieces so heat circulates. Arrange skewers on a tray ready for cooking.

Cook the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with a little oil. Grill skewers 3–4 minutes per side, turning once or twice, until edges are golden and internal temperature reaches 165°F (74°C). Alternately, broil on high 4–6 minutes per side, watching carefully to avoid burning.

Combine base ingredients

In a small saucepan or bowl combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, rice vinegar, minced garlic, Sriracha and fish sauce (if using).

Warm and emulsify

Place the saucepan over low heat and whisk until the peanut butter melts into the coconut milk and the sauce becomes smooth and warm, about 3–5 minutes. Do not boil. If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency (about 1–2 tablespoons).

Adjust seasoning

Taste and adjust — add more lime for brightness, soy for saltiness, or sugar for sweetness. Remove from heat and stir in crushed roasted peanuts for texture; reserve a pinch for garnish.

Warm the flatbreads briefly on the grill or in a dry skillet for 30–60 seconds per side until pliable and lightly charred.

Arrange 3 skewers on a platter with a small bowl of peanut sauce in the center. Place warm flatbreads, cucumber slices, chopped cilantro and lime wedges alongside so guests can build their own bites.

To eat: slide chicken off the skewer onto a piece of flatbread, add a spoonful of peanut sauce, cucumber, and cilantro; fold or roll and squeeze lime over the top. Sprinkle with sesame seeds and crushed peanuts if desired.

Leftovers: Refrigerate cooked chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken gently under a broiler or in a 350°F oven until warmed through; reheat sauce over low heat, thinning with a splash of water if needed.