Chicken Satay Recipe
Grilled chicken skewers with peanut sauce.
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Ingredients
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Chicken Marinade
Peanut Sauce
For Serving
Method
Prepare Chicken Marinade
- 1
Cut and Marinate Chicken
Cut the chicken thighs into 1-inch wide strips. In a large bowl, mix together soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, minced garlic, grated ginger, and coconut milk. Add the chicken strips and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Skewer the Chicken
Thread the marinated chicken strips onto the soaked bamboo skewers, folding the strips back and forth in a zigzag pattern to keep them compact. Set aside on a tray.
Cook the Chicken
- 3
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the chicken skewers for 3–4 minutes per side, or until fully cooked and slightly charred. Remove from grill and let rest for a couple of minutes.
Make the Peanut Sauce
- 4
Prepare Sauce
In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and water. Whisk continuously until the sauce is smooth and heated through, about 5 minutes. If the sauce is too thick, add a bit more water to reach desired consistency. Remove from heat and set aside.
Serve
- 5
Plate and Garnish
Serve the grilled chicken skewers with a side of warm peanut sauce. Garnish with chopped cilantro, and serve with lime wedges and cucumber slices.
