Chicken Satay Skewers Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Slice the thighs into 3/4-inch wide strips, about 1.5–2 inches long so each skewer will hold 3–4 pieces.

In a medium bowl, combine lemongrass paste, soy sauce, 3 tablespoons coconut milk, brown sugar, ground coriander, turmeric, minced garlic, minced ginger, vegetable oil, salt, and black pepper. Whisk until smooth and sugar dissolves.

Add the sliced chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Do not marinate more than 8 hours because the acids and salt can change texture.

If using bamboo skewers, soak them in warm water for at least 30 minutes before grilling to prevent burning.

Thread 3–4 pieces of marinated chicken onto each soaked skewer, leaving 1/2 inch space between pieces so heat circulates and meat cooks evenly. Discard any leftover marinade that contacted raw chicken.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). If using a broiler, position rack 6 inches from element and preheat. Lightly oil the grill grates or pan.

Grill the skewers 3–4 minutes per side, turning once or twice, until nicely charred at edges and internal temperature reaches 165°F (74°C). Total cook time ~8–10 minutes depending on thickness. If broiling, broil 3–5 minutes per side, watching carefully to avoid burning.

Transfer cooked skewers to a plate and rest 3 minutes before serving so juices redistribute.

While the chicken rests or during grilling, make the sauce. In a small saucepan over low heat, combine peanut butter, 1/4 cup coconut milk, soy sauce, lime juice, brown sugar, and red curry paste. Stir constantly until smooth and warmed through, about 2–3 minutes.

If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency. Taste and adjust seasoning: add fish sauce for umami, more lime for brightness, or more sugar for sweetness.

Pour sauce into a serving bowl and sprinkle chopped roasted peanuts and a little chopped cilantro on top if desired.

Arrange skewers on a platter, garnish with chopped cilantro and lime wedges. Serve hot with the peanut dipping sauce on the side.

Optional: serve with steamed jasmine rice, cucumber salad, or pickled vegetables for a complete meal.