Chicken Satay with Peanut Sauce

Instructions

1. 1

   Soak 12–16 wooden skewers in cold water for at least 30 minutes (or up to 2 hours) to prevent them from burning on the Grill.

2. 2

   In a Mixing Bowl, whisk together the Coconut Milk, Soy Sauce, Fish Sauce, Brown Sugar, Vegetable Oil, Turmeric, Coriander, Cumin, minced Lemongrass, Garlic, and Ginger until well combined.

3. 3

   Add the Chicken Thighs strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

4. 4

   In a Saucepan over medium-low heat, combine the Creamy Peanut Butter, Coconut Milk, Soy Sauce, Lime Juice, Brown Sugar, Fish Sauce, Sriracha, and Garlic. Whisk together and cook, stirring frequently, for 3–4 minutes until smooth and slightly thickened.

5. 5

   Add warm Water a tablespoon at a time until the sauce reaches a pourable, dipping consistency. Taste and adjust seasoning — add more Lime Juice for tang, Sriracha for heat, or Brown Sugar for sweetness. Remove from heat and set aside.

6. 6

   When ready to cook, preheat your Grill or Grill Pan to medium-high heat (around 400°F). Lightly oil the grates.

7. 7

   Thread the marinated Chicken Thighs strips lengthwise onto the soaked skewers, weaving the skewer through the meat so it lies flat.

8. 8

   Grill the skewers for 3–4 minutes per side, until the Chicken Thighs is cooked through, nicely charred, and registers 165°F on an Meat Thermometer. Do not overcrowd the Grill — work in batches if needed.

9. 9

   Transfer the skewers to a serving platter. Gently rewarm the peanut sauce over low heat if it has thickened, thinning with a splash of Water as needed. Garnish the skewers with chopped Peanuts and Cilantro, and serve with Lime wedges, English Cucumber slices, and peanut sauce on the side.

Master the techniques

Free step-by-step guides with exact times and temperatures.