Chicken Satay Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch to 3/4-inch wide strips, about 1.5–2 inches long so they thread easily on skewers.

Make marinade

In a bowl combine minced lemongrass (2 tbsp), minced garlic (3 cloves), grated ginger (1 tbsp), light soy sauce (2 tbsp), fish sauce (1 tbsp), coconut milk (3 tbsp), brown sugar (1 tbsp), ground coriander (1 tsp), turmeric (1 tsp), vegetable oil (1 tsp), lime juice (1 tbsp), salt (1 tsp) and black pepper (1/2 tsp). Whisk until sugar mostly dissolves and mixture is homogenous.

Marinate

Place chicken strips in a shallow dish or zip-top bag. Pour marinade over chicken and massage so pieces are evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for deeper flavor (up to overnight). If short on time, 30 minutes will still impart good flavor.

Skewer

If using wooden skewers, soak them in water for 30 minutes before using to prevent burning. Thread 2–3 strips of marinated chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Reserve any leftover marinade for basting (discard if it contacts raw chicken and is not boiled).

Preheat grill / pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat and lightly oil the grates/pan.

Grill

Grill skewers 3–4 minutes per side, turning once, until edges are nicely charred and internal temperature reaches 165°F (74°C). Baste once with reserved marinade during the first turn only if it has not contacted raw chicken; otherwise discard marinade and baste with a little extra coconut milk mixed with soy for color. Total cooking time 8–10 minutes depending on thickness. Remove from grill and let rest 3 minutes.

Combine base

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

Adjust consistency

Place saucepan over low heat and gently warm, stirring, until sauce becomes glossy and pourable (2–3 minutes). If too thick, whisk in warm water, 1 tablespoon at a time (use the provided 2 tbs) until you reach a dipping consistency. Stir in 1 tbsp fresh lime juice and 1/2 tsp red chili flakes or chopped fresh chili. Taste and adjust salt/sweet/tang by adding more soy, sugar, or lime as needed.

Finish

Transfer to a serving bowl and sprinkle crushed roasted peanuts (2 tsp) on top for texture.

Plate

Arrange grilled chicken skewers on a platter. Garnish with chopped cilantro (2 tsp) and serve with lime wedges (4).

Serve

Serve immediately while hot with the peanut dipping sauce on the side. Recommend steamed jasmine rice or rice cakes and a simple cucumber salad if desired.