Chicken Satay (4) Recipe

Prepare chicken

Trim any excess fat from the chicken thighs. Slice the chicken into 3/4-inch wide strips long enough to thread onto skewers (about 24–32 strips total depending on thigh size).

Mix marinade

In a bowl combine 2 tbsp soy sauce, 3 tbsp coconut milk, 1 tbsp brown sugar, 1 tbsp lime juice, 1 tsp fish sauce, 1 tsp ground coriander, 1 tsp ground turmeric, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbsp vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Whisk until sugar dissolves and ingredients are evenly distributed.

Marinate

Place the chicken strips into a resealable bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken so all pieces are coated. Refrigerate at least 30 minutes and up to 4 hours (longer will deepen flavor; do not exceed 8 hours with lime/fish sauce). If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Skewer chicken

Thread 2–3 strips per skewer, folding if necessary to fit, leaving a little space between pieces so heat circulates. Arrange skewers on a plate ready for cooking.

Preheat grill or pan

Preheat an outdoor grill to medium-high or heat a grill pan or cast-iron skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.

Cook chicken

Grill skewers for 2–3 minutes per side, turning once or twice, until nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cooking time will be about 6–8 minutes depending on thickness. If cooking in a pan, cook in two batches to avoid crowding.

Rest

Transfer cooked skewers to a plate and let rest 3–5 minutes before serving to allow juices to redistribute.

Combine sauce ingredients

In a small saucepan or bowl off the heat, whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 1 tsp red curry paste, 1 tbsp soy sauce, 1 tbsp brown sugar and 1 tbsp lime juice until smooth.

Adjust consistency and heat

If sauce is very thick, whisk in up to 2 tbsp water (or more, 1 tbsp at a time) until you reach a dipping consistency. Stir in 1/2 tsp chili flakes or sriracha if you want heat and 1/4 tsp salt to taste.

Warm (optional)

Warm the sauce gently over low heat for 1–2 minutes while stirring, just until it loses the chill and becomes glossy. Do not boil. Alternatively, serve at room temperature.

Finish

Transfer sauce to a small bowl and sprinkle with 2 tbsp crushed roasted peanuts for texture and garnish.

Arrange chicken satay skewers on a platter with cucumber slices and cilantro. Serve peanut dipping sauce on the side with lime wedges for squeezing over the skewers. Recommend 2 skewers per person as an appetizer or 4 as a main — this recipe yields about 4 servings.