Chicken Satay Recipe

Prepare skewers

Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.

Cut chicken

Trim excess fat from the chicken thighs and slice into 1/2-inch wide strips about 3 inches long so they will thread easily on skewers.

Make marinade

In a medium bowl combine 3 tbsp soy sauce, 1/4 cup coconut milk, 1 tbsp brown sugar, 1 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp ground coriander, 1 tsp turmeric, 1 tbsp vegetable oil, 1 tsp salt and 1 tsp black pepper. Whisk until sugar dissolves and mixture is uniform.

Marinate chicken

Place the sliced chicken in a resealable bag or shallow dish and pour the marinade over it, massaging so all pieces are coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor.

Assemble skewers

Thread 3–4 strips of marinated chicken onto each soaked skewer, leaving a little space between pieces so heat circulates and they cook evenly. Arrange skewers on a plate ready to cook.

Cook chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill skewers 3–4 minutes per side, turning once, until chicken is nicely charred at edges and registers 165°F (74°C) at the thickest part. If using a broiler, arrange skewers on a foil-lined sheet and broil 3–4 minutes per side, watching closely to avoid burning.

Rest

Remove skewers from heat and let rest 3–5 minutes so juices redistribute before serving.

Combine sauce ingredients

In a small saucepan or bowl, whisk together 1/4 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbsp soy sauce, 2 tsp brown sugar, 1 tbsp fresh lime juice, 1 tsp chili paste (or sriracha), 1 minced garlic clove, and 1 tsp salt until smooth.

Adjust consistency & heat

Place saucepan over low heat and gently warm, whisking constantly, until the sauce is smooth and slightly thickened (about 2–3 minutes). If too thick, whisk in warm water 1 tbsp at a time (about 1–2 tbsp total) until desired dipping consistency is reached. Taste and adjust: add more lime for brightness, sugar for sweetness, or chili for heat.

Finish

Remove from heat and transfer to a serving bowl. The sauce will thicken slightly as it cools; thin with a little extra coconut milk or water if needed.

Arrange chicken satay skewers on a platter with cucumber slices and lime wedges. Sprinkle chopped cilantro over the skewers and serve with the warm peanut dipping sauce on the side.

Optional: serve with steamed jasmine rice or a simple cucumber relish for a fuller meal.