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Grilled chicken satay skewers with charred edges on a dark ceramic plate beside a bowl of warm peanut sauce topped with chopped peanuts and cilantro, lime wedges and sliced cucumber on the side, steam rising on a wooden table

Chicken Satay with Peanut Sauce

Grilled chicken thigh skewers in a turmeric and lime coconut marinade, served with a warm coconut-peanut sauce for dipping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the chicken and marinade
  • 1 1/2 lb (680 g) boneless, skinless chicken thighs cut into 3/4-inch-wide strips the long way
  • 1/2 cup (120 ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar packed
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons ground turmeric
  • 3 cloves garlic grated or finely minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper or black pepper
  • 12 bamboo skewers soaked in water for at least 30 minutes
For the peanut sauce
  • 3/4 cup (180 ml) coconut milk plus more as needed
  • 1/2 cup (130 g) creamy natural peanut butter
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fish sauce plus more to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice plus more to taste
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon chili flakes or a pinch of cayenne optional
  • 2 to 4 tablespoons warm water as needed to thin
To serve
  • lime wedges to serve
  • 1/4 cup chopped roasted peanuts optional
  • sliced cucumber or a quick cucumber salad
  • steamed jasmine rice or rice cakes

Method
 

  1. Soak the skewers and mix the marinade. Set the bamboo skewers in water. In a medium bowl, whisk the coconut milk, fish sauce, soy sauce, brown sugar, lime juice, turmeric, garlic, ginger, coriander, and pepper until the sugar dissolves.
  2. Cut and marinate the chicken. Pat the thighs dry and cut into long strips about 3/4 inch wide. Add to the marinade, toss to coat, cover, and refrigerate for at least 1 hour and up to 8 hours. Discard leftover marinade after threading.
  3. Make the peanut sauce. Warm the coconut milk in a small saucepan over medium heat until it just simmers. Whisk in the red curry paste, then the peanut butter until smooth. Stir in the fish sauce, brown sugar, lime juice, and soy sauce. Simmer gently 2 to 3 minutes, stirring often, until the sauce coats the back of a spoon. Thin with warm water as needed and adjust lime, sugar, or fish sauce to taste. Keep warm.
  4. Thread the skewers. Thread each chicken strip onto a soaked skewer in a loose S-shape so the meat lies mostly flat, leaving a small gap between folds. You should get about 12 skewers.
  5. Grill the satay. Heat a grill or grill pan to medium-high and oil the grates lightly. Grill 3 to 4 minutes on the first side until caramelized and releasing easily, then flip and grill 3 to 4 minutes more until cooked through to 165°F (74°C) and lightly charred at the edges.
  6. Rest and serve. Rest the skewers 5 minutes. Serve with warm peanut sauce for dipping, lime wedges, cucumber, and steamed jasmine rice if you like.