Chicken Satay(4) Recipe

Prepare chicken and skewers

Trim fat from chicken thighs and cut into 1/2-inch wide strips, about 12–16 pieces total. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

Make marinade

In a bowl combine 2 tbs soy sauce, 3 tbs coconut milk, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp chili flakes (optional), 1 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until sugar dissolves.

Marinate

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Skewer

Thread 3–4 strips of marinated chicken onto each soaked skewer, leaving a small gap between pieces so they cook evenly. Discard any excess marinade left in the bowl or briefly bring to a boil if you plan to use it as a glaze.

Grill

Heat a grill or grill pan over medium-high heat and oil the grates/pan. Grill skewers 3–4 minutes per side, turning once, until chicken registers 165°F (74°C) and has nice char marks. Total cook time about 6–8 minutes depending on thickness.

Rest

Remove skewers from heat and let rest 3 minutes before serving to redistribute juices.

While chicken grills, make the peanut sauce. In a small saucepan or bowl, combine 1/4 cup peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tsp brown sugar, 1 tbs lime juice, 1/2 tsp minced garlic and 1/2 tsp sriracha (optional). Warm gently over low heat, whisking until smooth. If sauce is too thick, add warm water 1 tbs at a time (total about 2 tbs) until desired consistency is reached. Taste and adjust salt (about 1/4 tsp) and lime or sugar as needed. Keep warm or at room temperature for serving.

Combine 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl and stir until sugar dissolves. Add the thinly sliced cucumber, 2 tsp shallot and 1/2 tsp sliced red chili (optional). Toss to coat. Let sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to develop a bright, tangy flavor.

Arrange 4 skewers on a platter. Spoon peanut sauce into a small bowl and place next to skewers. Place cucumber sauce in a separate small bowl. Garnish with cilantro leaves and lime wedges. Serve immediately, instructing diners to squeeze lime over chicken and dip in peanut and/or cucumber sauces as desired.