Chicken Satay Recipe

Prepare chicken

Trim excess fat from the chicken thighs and slice into 1-inch wide strips about 2–3 inches long so they can be threaded onto skewers easily.

Make marinade

In a bowl, whisk together coconut milk, light soy sauce, brown sugar, ground turmeric, ground coriander, minced garlic, grated ginger, vegetable oil, kosher salt and black pepper until smooth.

Marinate

Add chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 6 hours because of the coconut milk and acid).

Skewer

Thread 2–3 strips of marinated chicken onto each soaked bamboo skewer, leaving a small gap between pieces so heat circulates and they cook evenly.

Preheat grill / pan

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C) and lightly oil the grate or pan to prevent sticking.

Grill chicken

Grill skewers 2–3 minutes per side, turning to get even char and an internal temperature of 165°F (74°C). Total cooking time will be about 8–10 minutes depending on thickness. Baste with any reserved marinade briefly in the first minute of grilling if desired, but do not use marinade that has contacted raw chicken unless boiled first.

Rest

Remove skewers from heat and let rest for 3–4 minutes so juices redistribute.

Combine ingredients

In a small saucepan or bowl, combine peanut butter, coconut milk, soy sauce, brown sugar, tamarind paste (or lime), minced garlic, fish sauce (if using) and red chili flakes.

Warm & thin

If using a saucepan, warm gently over low heat, whisking until smooth and glossy, 3–5 minutes. Add water 1 tablespoon at a time to reach a dipping-consistency (thicker for spreading, thinner for drizzling). Stir in lime juice at the end and taste; adjust salt/sweetness with a pinch more sugar or soy sauce if needed. If using a microwave, heat in 20-second bursts, stirring between, until combined.

Finish

Transfer sauce to a serving bowl and sprinkle with chopped roasted peanuts.

Prepare vegetables

Julienne the cucumber and carrot, thinly slice the red onion and roughly chop the cilantro and mint if using.

Make dressing

In a small bowl, whisk together rice vinegar, granulated sugar, salt and sesame oil until sugar and salt dissolve.

Toss salad

Combine cucumber, carrot, red onion, cilantro and mint in a bowl. Pour dressing over the vegetables and toss to coat. Let sit for 5–10 minutes to mellow the onion and allow flavors to mingle.

Arrange grilled chicken satay skewers on a platter alongside the garnished salad. Place the satay sauce in a small bowl for dipping. Garnish with lime wedges, sprinkle chopped roasted peanuts over the sauce and scatter cilantro sprigs on the platter. Serve immediately.