Chicken Satay Recipe

Prep skewers

Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip soaking.

Prepare chicken

Trim excess fat from the chicken. Slice the chicken into 3/4-inch wide strips or bite-sized pieces about 1.5 inches long so they thread easily on skewers and cook quickly.

Make marinade

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

Marinate chicken

Add the sliced chicken to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. Do not marinate more than 8 hours to avoid overly soft texture from the acids.

Skewer chicken

Thread 3–4 pieces of chicken per skewer (depending on strip size) leaving a little space between pieces for even cooking. Arrange skewers on a tray ready for the grill.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates or pan with oil. Grill the skewers 3–4 minutes per side, turning once or twice, until nicely charred in spots and internal temperature reaches 165°F (74°C). Total cook time will be about 8–10 minutes depending on piece size. If using broiler, place on a foil-lined tray about 4–6 inches from heat and broil 3–4 minutes per side, watching carefully so they don't burn.

Rest

Remove skewers from the grill and let rest 3 minutes to allow juices to redistribute.

Combine 1 cup creamy peanut butter and 1 cup coconut milk in a small saucepan over low heat. Stir until smooth and warm, about 2–3 minutes. Do not boil.

Whisk in 1 tsp red curry paste, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs fresh lime juice, 1 tsp fish sauce and 1 minced garlic clove until fully incorporated and sauce is glossy.

If the sauce is too thick, add water 1 tablespoon at a time (about 2 tbs total) until you reach a dipping-sauce consistency. Taste and adjust: add a pinch of chili flakes or 1/2 tsp sriracha for heat, more lime for brightness, or a little more soy for saltiness.

Keep warm on lowest heat, stirring occasionally, until ready to serve. The sauce can be made ahead and refrigerated; gently reheat and whisk before serving. If refrigerated, thin with a little warm water or coconut milk to loosen.

Arrange grilled chicken satay on a platter. Spoon warm peanut sauce into a small bowl for dipping.

Garnish with cucumber slices, thinly sliced red onion, and chopped cilantro. Serve with lime wedges to squeeze over the satay.

Serve immediately while skewers are warm. Leftover chicken can be refrigerated up to 3 days.