Chicken Satay Recipe
Chicken skewers, spices and coconut milk, peanut sauce, cucumber relish.
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Ingredients
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Chicken & Marinade
Peanut Sauce
Cucumber Relish (Acar-style)
Garnish
Method
Chicken & Marinade
- 1
Prepare chicken
Trim excess fat from chicken thighs. Cut into 1/2- to 3/4-inch wide strips about 3–4 inches long so they thread easily onto skewers.
- 2
Make marinade
In a bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, cumin, chili flakes (if using) and salt until smooth.
- 3
Marinate
Place chicken strips in a shallow dish or zip-top bag. Pour marinade over chicken, pressing to coat so all pieces are submerged. Refrigerate at least 1 hour, preferably 3–4 hours (up to overnight) for best flavor.
- 4
Skewer
If using wooden skewers, soak them in water for 30 minutes before use. Thread 2–3 strips of marinated chicken per skewer, leaving a small gap between pieces so they cook evenly. Reserve marinade for basting if desired (bring to a boil before using to serve).
- 5
Grill or broil
Preheat grill or grill pan to medium-high (about 400°F / 200°C) and oil the grates or pan. Brush skewers lightly with vegetable oil. Grill skewers 3–4 minutes per side until nicely charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil 4–5 minutes per side on a foil-lined tray, watching to avoid burning. Let rest 3 minutes before serving.
Peanut Sauce
- 6
Combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, fish sauce (if using) and sriracha (if using) in a small saucepan. Warm gently over low heat, whisking until smooth and homogenized. If the sauce is too thick, add water 1 tablespoon at a time to reach desired dipping consistency. Simmer gently 2–3 minutes to meld flavors, then remove from heat.
- 7
Adjust seasoning
Taste and adjust: add more lime for acidity, sugar for sweetness, or soy/fish sauce for saltiness. Keep warm or refrigerate and reheat gently before serving.
Cucumber Relish (Acar)
- 8
In a small bowl, whisk rice vinegar, sugar and salt until dissolved. Add sliced cucumber and red onion, toss to coat. Let sit 10–15 minutes for flavors to marry. Stir in chopped cilantro and chili flakes if using just before serving.
Finish & Serve
- 9
Arrange hot chicken satay skewers on a platter. Spoon peanut sauce into a small bowl for dipping. Serve cucumber relish alongside. Garnish with chopped roasted peanuts, cilantro sprigs and lime wedges. Squeeze lime over skewers just before eating for extra brightness.