Chicken Satay Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch to 3/4-inch wide strips about 3–4 inches long so each skewer will hold 3–4 pieces.

Make the marinade

In a bowl combine 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, minced garlic, grated ginger and 1 tsp turmeric powder. Whisk until sugar dissolves and ingredients are well combined.

Add the 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 water for 20–30 minutes before threading.

Thread 3–4 pieces of marinated chicken onto each skewer, leaving a little space between pieces so they cook evenly.

Cook the sauce

In a small saucepan over low heat, combine 1 cup peanut butter and 1 cup coconut milk. Stir constantly until smooth and warmed through, about 2–3 minutes.

Add 1 tsp red curry paste, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice and 2 tbsp water. Whisk to combine. If sauce is too thick, add additional water 1 tbsp at a time to reach desired dipping consistency (should be thick but pourable).

Simmer gently for 2–3 minutes, taste and adjust salt (about 1/2 tsp) or lime for brightness. Remove from heat and stir in crushed peanuts if using. Keep warm or cool to room temperature for serving.

In a bowl whisk together 2 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp chili flakes (if using) until sugar dissolves.

Add the thinly sliced cucumber and red onion to the dressing, toss to coat. Let sit 10–15 minutes to mellow the onion and allow flavors to marry. Stir in chopped cilantro just before serving.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates lightly to prevent sticking.

Grill the skewers 3–4 minutes per side, turning once, until nicely charred at the edges and an instant-read thermometer inserted into a piece reads 165°F (74°C). For thicker pieces, allow an extra minute per side as needed.

Transfer skewers to a plate and let rest 3 minutes. Serve 4 skewers per person over cooked jasmine rice (2 cups total for recipe serves 2). Spoon peanut sauce on the side, top with crushed peanuts if desired, place cucumber salad alongside and garnish with lime wedges.