Chicken Satay Recipe

Prepare and marinate chicken

Cut the chicken into 1/2-inch wide strips if not already cut. In a bowl, combine soy sauce, coconut milk, brown sugar, lime juice, fish sauce, ground coriander, turmeric, minced garlic, grated ginger, vegetable oil, salt, and black pepper. Whisk until sugar dissolves. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, up to 4 hours (longer will deepen flavor).

Skewer the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread 4 to 5 strips of chicken onto each soaked bamboo skewer, leaving a little space between pieces so heat circulates evenly. Brush lightly with oil before grilling.

Grill

Oil the grill grates or pan. Grill the skewers 3–4 minutes per side, turning once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). If using thicker pieces, allow an extra 1–2 minutes per side. Remove from heat and let rest 3 minutes before serving.

Make peanut sauce

While the chicken marinates or grills, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, red curry paste, and fish sauce in a small saucepan over low heat. Stir constantly until smooth and warmed through, adding 1–2 tablespoons water (or more) to reach a thick but pourable consistency. Taste and adjust: more lime for brightness, more soy for salt, or more sugar if too sharp. Transfer to a bowl and sprinkle with crushed roasted peanuts if using.

Make cucumber sauce

In a small bowl combine thinly sliced cucumber, rice vinegar, sugar, fish sauce, chopped cilantro, and sliced red chili (if using). Toss and let sit 5–10 minutes so flavors meld. The mixture should be crisp, lightly pickled and slightly tangy to contrast the peanut sauce.

Arrange four skewers per serving on a plate or platter. Serve with a small ramekin of warm peanut sauce and a spoonful of cucumber sauce. Garnish with cilantro sprigs and lime wedges. Squeeze lime over skewers just before eating. Serve immediately.