Chicken Satay Recipe

Prepare the Marinade

In a bowl, combine soy sauce, peanut butter, brown sugar, lime juice, minced garlic, and grated ginger. Mix until smooth and well combined.

Marinate the Chicken

Cut the chicken breast into strips and add them to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare Skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill to medium-high heat.

Skewer the Chicken

Thread marinated chicken strips onto the skewers, leaving a little space between each piece.

Grill the Chicken

Place the skewers on the grill and cook for about 5-7 minutes on each side or until the chicken is cooked through and has nice grill marks.

Prepare the Cucumber Sauce

In a bowl, combine diced cucumber, yogurt, vinegar, sugar, and salt. Mix well and refrigerate until ready to serve.

Prepare the Curry Sauce

In a saucepan over medium heat, combine coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Stir until the curry paste is dissolved and bring to a simmer. Cook for about 5 minutes, then remove from heat.

Toast the Bread

Spread butter on each slice of bread and toast in a skillet over medium heat until golden brown on both sides.