Chicken Satay (5pcs) Recipe

Prep and slice chicken

Trim any excess fat from the chicken thighs and pat dry. Slice into 5 equal strips, about 3–4 inches long and 1/2 inch thick so each will fit one skewer.

Make marinade

In a bowl combine 2 tbs soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp minced garlic, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1 tsp vegetable oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until sugar dissolves.

Marinate chicken

Add the sliced chicken to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor.

Skewer

If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Thread one marinated chicken strip per skewer, leaving a small gap between pieces so heat circulates.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Grill skewers 2–3 minutes per side, turning once, until exterior is charred lightly and internal temperature reaches 165°F (74°C). Total cook time ~5–7 minutes depending on thickness. Let rest 2 minutes off heat.

Combine sauce

In a small saucepan or bowl combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp lime juice, 1/2 tsp red curry paste (if using), and 1/2 tsp fish sauce (optional).

Adjust consistency

Warm gently over low heat while whisking (or microwave 20–30 seconds), then add warm water 1–2 tbs to reach a dipping consistency. Taste and adjust: add more lime for brightness, soy for salt, or sugar for sweetness. Keep warm or serve at room temperature.

Finish

Transfer to a small serving dish and sprinkle with the chopped roasted peanuts.

Slice cucumber

Thinly slice half an English cucumber (about 1/2 cup sliced) and place in a small bowl with the 2 tbs thinly sliced red onion.

Dress salad

Whisk together 1 tbs rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until sugar dissolves. Pour over cucumber and onion, toss to coat, then stir in 1 tbs chopped cilantro.

Let marinate briefly

Let the salad sit 5–10 minutes at room temperature to meld flavors, then drain any excess liquid before serving if desired.

Arrange 5 chicken skewers on a small plate. Place a small bowl of peanut dipping sauce and a spoonful of cucumber salad alongside. Garnish sauce with chopped peanuts and serve lime wedges on the side for squeezing over the chicken.