Chicken Satay Recipe
Grilled, marinated, and skewered chicken served with Peanut Sauce
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Ingredients
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Chicken & Marinade
Peanut Sauce
To Serve
Method
Chicken & Marinade
- 1
Prep skewers
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning.
- 2
Cut chicken
Trim any excess fat from the chicken and cut into 1/2- to 3/4-inch thick strips or bite-sized pieces so each skewer will have 3–4 pieces.
- 3
Make marinade
In a medium bowl, whisk together soy sauce, coconut milk, brown sugar, lime juice, grated ginger, minced garlic, ground coriander, ground turmeric, vegetable oil, salt, and black pepper until combined.
- 4
Marinate chicken
Add the chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight) for best flavor.
- 5
Assemble skewers
Thread 3–4 pieces of marinated chicken onto each soaked skewer, leaving a little space between pieces for even cooking. Reserve any leftover marinade (do NOT use raw marinade as a sauce unless boiled).
- 6
Preheat grill or broiler
Preheat an outdoor grill to medium-high heat (about 400°F / 200°C) or set your broiler to high with a rack 6 inches from the heat source. If using a grill pan, heat over medium-high and lightly oil it.
- 7
Grill chicken
Place the skewers on the grill and cook 3–4 minutes per side, turning once or twice, until nicely charred in spots and internal temperature reaches 165°F (74°C). Total cook time will be about 8–12 minutes depending on piece size and heat.
- 8
Rest
Transfer cooked skewers to a plate, tent loosely with foil, and let rest 5 minutes before serving.
Peanut Sauce
- 9
Combine ingredients
In a small saucepan over low to medium heat, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red curry paste (or sambal), and fish sauce (if using). Stir constantly to blend.
- 10
Simmer and adjust
Bring the mixture to a gentle simmer, then reduce heat to low. Cook for 3–5 minutes, stirring, until glossy and slightly thickened. If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a smooth, dip-friendly consistency.
- 11
Taste and finish
Taste and adjust seasoning: add a pinch more salt or soy for saltiness, lime for brightness, or brown sugar for sweetness. Remove from heat and keep warm. Sprinkle crushed roasted peanuts into the sauce or reserve for garnish.
To Serve
- 12
Plate
Arrange the rested chicken satay skewers on a platter. Spoon peanut sauce into a small bowl for dipping and sprinkle crushed peanuts over the sauce or skewers.
- 13
Garnish
Garnish with chopped cilantro and serve with lime wedges and cucumber slices on the side. Serve with steamed jasmine rice or rice cakes if desired.
- 14
Safety note
Discard any leftover raw marinade or bring it to a rolling boil for at least 1 minute before using as a sauce to ensure it's safe.