Satee Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch wide strips about 3 inches long so they can be threaded onto skewers.

Make and apply marinade

In a bowl combine 1/2 cup coconut milk, 2 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add the chicken strips, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Assemble skewers

Thread 3–4 strips of marinated chicken onto each soaked bamboo skewer, leaving a little space between pieces for even cooking. Set skewers on a tray while you heat the grill or pan.

Cook the satay

Preheat a grill or grill pan over medium-high heat and oil the grates lightly. Grill the skewers 3–4 minutes per side (6–8 minutes total) until the chicken is cooked through and has good char marks. Internal temperature should reach 165°F (74°C). If using a broiler or oven, place on a foil-lined tray and broil 5–7 minutes per side, watching carefully. Brush occasionally with any reserved marinade (do not use marinade that contacted raw chicken unless boiled).

Rest

Transfer cooked skewers to a plate and let rest 5 minutes before serving to let juices redistribute.

Combine

In a small saucepan over low heat combine 1/2 cup peanut butter and 1/2 cup coconut milk. Whisk to incorporate and warm gently until smooth (do not boil).

Season and adjust

Stir in 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1/2 tsp sriracha (or to taste), 1/2 tsp fish sauce and 2 tbs warm water. Cook, stirring, for 1–2 minutes until glossy. Taste and adjust balance with more lime for acidity, sugar for sweetness, or water to thin. If you used reserved marinade, bring the sauce to a boil for 2 minutes to ensure safety.

Finish

Remove from heat and transfer to a serving bowl. Sprinkle with crushed roasted peanuts if desired.

Prepare cucumber

Peel (optional) and thinly slice or half-moon the cucumber to measure about 1 cup. Place in a small bowl.

Make pickling liquid

Whisk together 2 tbs rice vinegar, 1 tsp sugar, 1 tbs water and 1/4 tsp salt until sugar dissolves.

Combine and rest

Add thinly sliced shallot and sliced red chili (if using) to the cucumber, pour the pickling liquid over them, toss, and let sit at least 10 minutes at room temperature (or refrigerate up to 1 hour) so flavors meld. Drain excess liquid before serving if desired.

Arrange the rested chicken satay on a platter with small bowls of peanut sauce and cucumber sauce. Garnish with chopped fresh cilantro and lime wedges. Serve with steamed jasmine rice or additional cucumber slices. Squeeze lime over skewers before eating if desired.