Chicken Satay (3pcs) Recipe

Prepare and slice chicken

Trim any excess fat from the chicken thigh and slice into three even strips, each about 3–4 inches long and 1/2 inch wide so you can form one strip per skewer (3 pieces total). Pat dry with paper towel.

Make marinade

In a small bowl combine 1 tbs light soy sauce, 2 tbs coconut milk, 1 tsp brown sugar, 1/4 tsp ground coriander, 1/8 tsp ground turmeric, 1/2 tsp minced garlic, 1/2 tsp grated shallot, 1/2 tsp vegetable oil and 1/8 tsp salt. Whisk until sugar dissolves and mixture is uniform.

Marinate

Place the three chicken strips in a shallow dish or zip-top bag and pour the marinade over them. Massage the marinade into the meat to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Skewer

If using bamboo skewers, ensure they have been soaked 30 minutes to prevent burning. Thread one marinated chicken strip onto each skewer, folding gently if needed so each sits flat and evenly on the stick.

Cook

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan. Grill the skewers 2–3 minutes per side, turning once, until edges are slightly charred and internal temperature reaches 165°F (74°C). Total cook time should be about 5–6 minutes depending on thickness. Alternatively, broil on high 4–6 minutes, flipping once midway.

Combine sauce ingredients

In a small saucepan or bowl, combine 3 tbs creamy peanut butter, 2 tbs coconut milk, 1 tsp soy sauce, 1 tsp fresh lime juice, 1 tsp brown sugar, 1/2 tsp chili paste and 1/4 tsp fish sauce. Stir or whisk until smooth.

Adjust consistency and heat

If the sauce is too thick, thin with up to 2 tbs warm water, 1 tbs at a time, until it reaches a dipping consistency (spoon-coating but pourable). Taste and adjust salt, lime, or chili to preference.

Warm (optional)

For a slightly silkier sauce, gently warm the mixture over low heat for 1–2 minutes, stirring constantly — do not boil. Remove from heat and transfer to a small serving dish.

Arrange the three chicken satay skewers on a plate with cucumber slices and cilantro. Serve with the peanut dipping sauce and a lime wedge on the side. Squeeze lime over skewers just before eating if desired.