Satay 4 Pcs Recipe

Prepare skewers

If using bamboo skewers, soak them in warm water for at least 30 minutes to prevent burning.

Trim and cut chicken

Pat the chicken tenders dry and, if thick, slice horizontally or into long thin strips about 1/2 inch thick so they fold easily onto skewers. Reserve in a bowl.

Make marinade

In a bowl combine soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, ground coriander, turmeric, chili paste, vegetable oil, salt, and pepper. Whisk until sugar dissolves and ingredients are evenly incorporated.

Marinate chicken

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

Skewer chicken

Thread 2 to 3 strips of marinated chicken onto each soaked skewer to make 4 satay skewers total (adjust thickness so they cook evenly). Let excess marinade drip off back into the bowl (reserve marinade for basting if grilling).

Grill or pan-sear

Preheat a grill or a heavy skillet over medium-high heat and lightly oil the grates/pan. Grill skewers 3–4 minutes per side until nicely charred and internal temperature reaches 74°C (165°F). If pan-searing, cook similarly, turning once; baste occasionally with reserved marinade during the first few minutes (discard marinade after cooking).

Rest

Remove skewers from heat and rest for 3 minutes before serving to allow juices to redistribute.

Combine and warm

In a small saucepan over low heat, combine peanut butter, coconut milk (60 ml), soy sauce, brown sugar, lime juice, minced garlic, and chili paste if using. Warm gently while whisking frequently until smooth and slightly thickened (3–5 minutes).

Adjust consistency

If the sauce is too thick, whisk in water 1 tablespoon at a time until it reaches a dipping consistency. Taste and adjust salt, lime, or sugar to balance sweet-salty-sour heat.

Keep warm

Remove from heat and keep covered until serving, or serve at room temperature.

Mix quick pickles

In a small bowl combine rice vinegar, sugar, and salt until dissolved. Add thinly sliced cucumber, shallot, and sliced chili if using. Toss to coat and let sit at room temperature for 10–15 minutes so flavors marry. Drain excess liquid before serving if desired.

Arrange 4 satay skewers on a plate. Spoon a generous amount of peanut sauce into a small dipping bowl and place the cucumber sauce in another. Garnish with cilantro leaves and serve lime wedges alongside for squeezing over the satay.