Chicken Satay Recipe

Prep skewers

If using wooden or bamboo skewers, soak them in warm water for at least 20–30 minutes to prevent burning during cooking.

Trim and slice chicken

Trim excess fat from the chicken thighs and slice them into 3/4-inch wide strips or bite-size pieces suitable for threading onto skewers. Aim for uniform pieces so they cook evenly.

Make the marinade

In a bowl, whisk together 1 cup coconut milk, 3 tbs soy sauce, 2 tbs brown sugar, 1 tbs fish sauce, 1 tbs lime juice, 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cumin, 2 tbs vegetable oil, 1 tsp salt and 1 tsp black pepper until the sugar dissolves and spices are evenly distributed.

Marinate the chicken

Add the sliced chicken to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will deepen flavor but avoid more than 8 hours because of the acid from lime).

Skewer the chicken

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

Cook the skewers

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grill with oil or lightly oil the grill pan. Grill the skewers 3–4 minutes per side, turning once or twice, until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using an oven broiler, arrange skewers on a foil-lined baking sheet and broil 4–6 minutes per side, watching closely to avoid burning.

Rest the chicken

Transfer cooked skewers to a plate and let rest 3–5 minutes to allow juices to redistribute.

Combine ingredients

In a small saucepan over low heat, combine 1 cup creamy peanut butter, 1 cup coconut milk, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp fish sauce, 1 tsp sriracha, and 1 minced garlic clove. Stir continuously to blend.

Adjust consistency

If the sauce is very thick, stir in warm water 1 tablespoon at a time (about 2 tbs total) until you reach a smooth, dippable consistency. Simmer gently for 2–3 minutes to warm and meld flavors—do not boil vigorously.

Finish and garnish

Taste and adjust seasoning: add extra lime for brightness, soy for saltiness, or sugar for sweetness as desired. Transfer to a serving bowl and sprinkle with 2 tbs crushed roasted peanuts.

Arrange the rested chicken satay skewers on a platter with cucumber slices and lime wedges. Sprinkle fresh cilantro over the skewers. Serve immediately alongside the warm peanut dipping sauce.