Satay Of Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and pat dry. Cut into 1/2-inch to 3/4-inch wide strips about 3–4 inches long so they easily thread onto skewers.

Make marinade

In a medium bowl whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, minced garlic, chopped shallot, ground coriander, turmeric, cumin, and chili flakes until smooth.

Season chicken strips with 1 tsp salt and 1/2 tsp black pepper, then add them to the bowl with the marinade. Toss thoroughly so every piece is coated. Cover and refrigerate at least 30 minutes, preferably 2 hours, up to overnight for best flavor.

If using bamboo skewers, soak them in water for at least 30 minutes before threading to prevent burning. Thread 2–3 strips per skewer, folding if necessary, leaving a little space between pieces for even cooking.

Preheat grill to medium-high (about 400°F / 200°C) or heat a large grill pan or cast-iron skillet over medium-high heat and brush with 1 tbs oil.

Arrange skewers on the hot grill or pan. Cook 3–4 minutes per side, turning once or twice, until exterior is nicely charred and internal temperature reaches 165°F (74°C). Total cook time about 8–12 minutes depending on thickness.

During the last minute of cooking, brush lightly with any reserved marinade (do not reuse marinade that held raw chicken unless boiled for a minute) or a little extra coconut milk for sheen.

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

While chicken cooks, combine 1/2 cup peanut butter, 1/2 cup coconut milk (or water), 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp fish sauce (optional), and 1 tsp chili paste in a small saucepan or bowl.

Warm the mixture gently over low heat, whisking until smooth and slightly thickened, about 2–3 minutes. If too thick, add the 2 tbs water or more, 1 tsp at a time, until you reach a dipping consistency. Taste and adjust salt, lime, or sweetness as desired. Keep warm or serve at room temperature.

Arrange skewers on a platter. Garnish with cucumber slices, thin red onion, chopped cilantro or peanuts, and lime wedges. Serve immediately with the peanut dipping sauce on the side.

Leftovers: remove chicken from skewers and store in an airtight container in the refrigerator up to 3 days. Reheat gently to avoid drying.