Chicken Satay Recipe

Prep

Slice chicken thighs into 1/2-inch wide strips, about 8–10 pieces per pound so they fit nicely on skewers.

Make Marinade

In a bowl whisk together 3 tbs soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp ground turmeric, 1 tsp ground coriander, minced garlic (2 cloves), grated fresh ginger (1 tsp), 1 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Marinate

Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in warm water for at least 20 minutes before assembling to prevent burning.

Skewer

Thread 2–3 strips of chicken onto each skewer, leaving a small space between pieces so heat circulates and they cook evenly. Discard excess marinade (or simmer and use as a glaze if desired).

Cook

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grates or pan. Grill skewers 2–3 minutes per side, turning once or twice, until exterior is golden with light char and internal temperature reaches 165°F (74°C). Total cook time ~6–8 minutes depending on thickness. Alternatively, broil 4–5 inches from heat 3–4 minutes per side.

Rest

Transfer cooked skewers to a plate, tent loosely with foil and rest 3–5 minutes before serving.

In a small saucepan or bowl, combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbs soy or fish sauce, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp Sriracha, minced 1/2 clove garlic and 1/4 tsp salt. Warm gently over low heat, whisking until smooth. Add water, 1–2 tbs, to reach a dipping consistency (should be pourable but slightly thick). Taste and adjust: more lime for acidity, more soy/fish sauce for salt, more sugar for balance, or more Sriracha for heat. Keep warm or serve at room temperature.

In a bowl combine 1/2 cup julienned green mango, 1/2 cup julienned green papaya, 1/4 cup julienned carrot, 2 tbs cilantro leaves, 1 tbs mint leaves and thinly sliced 1/2 red chili. Toss gently.

Make dressing: whisk together 1 tbs lime juice, 1 tsp fish sauce, 1 tsp palm or brown sugar and 1 tsp vegetable oil until sugar dissolves. Pour dressing over the fruit/vegetable mix and toss to coat evenly.

Sprinkle 2 tbs chopped roasted peanuts on top and adjust seasoning (more lime or fish sauce) if needed. Keep chilled until serving.

Arrange 2 satay skewers per small plate alongside a small ramekin of peanut dipping sauce and a portion (about 1/3 cup) of mango papaya salad. Garnish with a lime wedge, a sprinkle of extra chopped peanuts and a cilantro sprig.

Serve immediately while chicken is warm and sauce is at room temperature. Leftover sauce can be refrigerated up to 4 days; reheat gently and thin with water if needed.