Chicken Satay / Satay De Pollo Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1/2-inch wide strips, about 24–30 pieces depending on size to fit skewers.

Make marinade

In a bowl combine soy sauce, coconut milk (3 tbs), brown sugar, lime juice, grated ginger, minced garlic, ground coriander, turmeric, chili flakes (if using), vegetable oil, salt and black pepper. Whisk until sugar dissolves and mixture is smooth.

Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.

Thread 3–4 strips of marinated chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil to prevent sticking.

Grill skewers 3–4 minutes per side, turning once or twice, until internal temperature reaches 165°F (74°C) and edges have golden char. Cook time will be about 8–10 minutes total depending on thickness. Remove from heat and let rest 3 minutes.

In a small saucepan over low heat combine peanut butter and 1/4 cup (4 tbs) coconut milk. Stir until smooth and warm.

Whisk in red curry paste, soy sauce (1.5 tbs), brown sugar, lime juice, rice vinegar, minced garlic, and fish sauce (if using). Continue to cook gently, stirring, until sauce is glossy and slightly thickened, about 3–5 minutes.

If the sauce is too thick, add water 1 tablespoon at a time (up to 2 tbs) to reach the desired pouring consistency. Adjust seasoning: more soy for salt, lime for acidity, or sugar for sweetness. Stir in chili oil if you want heat.

Remove from heat and transfer to a serving bowl. Sprinkle a pinch of sesame seeds or crushed peanuts on top for garnish.

In a small bowl whisk together rice vinegar, vegetable oil, honey and salt to make a light dressing.

Toss cucumber, carrot, and red cabbage with the dressing until evenly coated. Taste and adjust salt or vinegar as needed.

Arrange a bed of the dressed salad on a serving plate, place 2–3 chicken skewers on top, spoon satay sauce to the side or lightly drizzle a little over the skewers. Garnish with cilantro leaves, sesame seeds or crushed peanuts and serve with lime wedges.