Satay Recipe

Prepare and marinate

Place the 1/2 lb cubed chicken in a medium bowl. Add 3 tbsp coconut milk, 1 tsp soy sauce, 1 tsp brown sugar, 1 tsp turmeric, 1/2 tsp ground coriander, 1/4 tsp ground cumin, 1 minced garlic clove, 1/2 tsp grated ginger, 1 tsp vegetable oil and 1/4 tsp salt. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Skewer the meat

Thread the marinated chicken onto 4 soaked bamboo skewers, dividing pieces evenly so each skewer has about the same weight/number of pieces. Do not overcrowd—leave small gaps for even cooking.

Cook the satay

Heat a grill pan or outdoor grill over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill the skewers 3–4 minutes per side, turning once, until nicely charred at edges and internal temperature reaches 165°F (74°C). If using a broiler, place skewers on a foil-lined sheet, broil 3–4 minutes per side, watching to avoid burning.

Rest

Remove skewers from heat and let rest for 3 minutes to redistribute juices.

Make the sauce

Whisk together 3 tbsp creamy peanut butter, 3 tbsp coconut milk, 1 tsp soy sauce or kecap manis, 1 tsp lime juice, 1 tsp brown sugar, 1/2 tsp chili paste, and 1/8 tsp salt in a small bowl. Add up to 1 tbsp water, 1 tsp at a time, to reach a smooth, spoonable consistency. Taste and adjust: more lime for brightness, more sugar for sweetness, or more chili for heat.

Warm (optional)

For a warm dipping sauce, gently heat the mixture in a small saucepan over low heat, stirring, until just warmed (1–2 minutes). Do not boil.

Arrange 4 satay skewers on a serving plate. Serve with a small bowl of peanut dipping sauce, cucumber slices, thin red onion slices, cilantro leaves and lime wedges alongside. Squeeze lime over skewers before eating if desired.