Chicken Satay Recipe

Prep and slice

Trim excess fat from chicken thighs and slice into 3/4-inch wide strips, about 1 to 1.5 inches long so they fit on skewers.

Make marinade

In a bowl combine soy sauce, coconut milk, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, neutral oil, 2 tsp salt and 1 tsp pepper. Whisk until sugar dissolves.

Marinate

Add chicken strips to the marinade, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 8 hours because of lime/soy tenderizing).

Skewer

Thread 2–3 strips per wooden skewer, leaving a little space between pieces for even cooking. Reserve remaining marinade.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill skewers 3–4 minutes per side, turning once, until chicken registers 165°F (74°C) and has good char. If marinade remains, brush lightly while grilling, but discard any marinade that contacted raw chicken unless boiled first.

Combine and warm

In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, rice vinegar, Sriracha, fish sauce (if using), minced garlic and 1/2 tsp salt. Whisk while gently warming until sauce is smooth and slightly thickened, 3–5 minutes. Do not boil.

Adjust consistency

If sauce is too thick for drizzling, whisk in 1–2 tablespoons water at a time until desired consistency is reached. Taste and adjust salt, lime or sugar as needed. Keep warm or transfer to a serving bowl.

Rinse and combine

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 1 1/4 cups water, 1/4 cup coconut milk (if using) and 1/4 tsp salt in a small saucepan.

Cook rice

Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with fork before serving.

Slice

Core and slice bell peppers into 1/2-inch strips. Peel and slice red onion into similar-sized wedges.

Char

Heat a cast-iron skillet or grill pan over high heat until smoking. Add 1 tablespoon oil, then add peppers and onions in a single layer. Cook without moving 2–3 minutes to develop char, toss, then cook another 2–3 minutes until slightly softened and blistered. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat.

Assemble plates

Divide rice among 4 plates (serves 4). Arrange 2 skewers of chicken satay per plate on top or alongside the rice.

Add vegetables & sauce

Spoon charred peppers and onions next to the chicken. Drizzle coconut peanut sauce over the chicken and rice, and place extra sauce in a small bowl for dipping.

Finish

Sprinkle chopped mint and cilantro over the dish, add crushed peanuts and sesame seeds if using, and serve with lime wedges for squeezing.