Satay Chicken Skewers with Peanut Sauce

If you have ever walked past a street food stall in Bangkok or Kuala Lumpur and smelled chicken satay on the grill, you know how hard it is to keep walking. The coconut-turmeric marinade gives the chicken that distinctive golden color. The char from the grill adds a smokiness that pairs with the rich peanut dipping sauce in a way that is hard to beat. These skewers work as an appetizer, a main course, or the centerpiece of a casual dinner spread. Chicken thighs are the right choice here.

They stay moist on the grill and have more flavor than breast meat. The marinade of coconut milk, lemongrass, cumin, and coriander does its best work after an hour, so plan ahead. The peanut sauce comes together in minutes and keeps in the fridge for up to a week, which means you can make a double batch and use it on noodles, salads, or as a dip for raw vegetables. Remember to soak your bamboo skewers for at least thirty minutes so they do not catch fire on the grill. Serve the skewers with jasmine rice and a quick cucumber salad for a complete meal. The platter was empty in ten minutes the last time we made these for a crowd.

Marinate the Chicken

Cut chicken thighs into strips about an inch wide. Combine coconut milk, curry powder, fish sauce, brown sugar, garlic, and a pinch of turmeric. Toss the chicken in the marinade and refrigerate for at least 30 minutes, up to 4 hours. Thread the chicken onto soaked bamboo skewers, weaving them so the meat lays flat. This helps them cook evenly and makes them easier to flip.

Grill Until Charred

Heat a grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking. Grill the skewers for 3 to 4 minutes per side, until the chicken is cooked through and charred in spots. Don’t move them too much or they’ll stick. Let them develop color before flipping. If you don’t have a grill, broil them in the oven for the same amount of time.

Make the Peanut Sauce

Whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili paste in a small saucepan. Heat gently over low heat, whisking constantly, until smooth and warmed through. Thin with water until it reaches the consistency of heavy cream. Taste and adjust seasoning with more lime juice, soy sauce, or sugar as needed. Serve the skewers with the peanut sauce on the side for dipping.

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Satay Chicken Skewers with Peanut Sauce

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• 
  Author: Kalle Bergman
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  Total Time: 80 minutes
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  Yield: 4 servings

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Description

Chicken satay is the Southeast Asian street food of marinated, grilled chicken skewers served with a rich peanut dipping sauce. The marinade — coconut milk, turmeric, lemongrass, and cumin — gives the chicken a golden color and fragrant flavor. The peanut sauce is creamy, spicy, and tangy enough to make you eat an unreasonable number of skewers.

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Ingredients

Units
USM

• 2 lbs boneless, skinless chicken thighs, cut into long strips
• 1/3 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 1 stalk lemongrass, minced
• Bamboo skewers, soaked
• 1/2 cup creamy peanut butter
• 1/3 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 tablespoon sriracha
• 1 tablespoon warm water

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Instructions

1. Thread the chicken strips onto soaked bamboo skewers. Mix the marinade: coconut milk, soy sauce, fish sauce, sugar, turmeric, cumin, coriander, garlic, and lemongrass. Pour over the skewers and marinate at least 1 hour.
2. Make the peanut sauce: whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and warm water until smooth. Adjust consistency with more water if needed.
3. Grill or broil the skewers over high heat for 3 to 4 minutes per side until charred and cooked through.
4. Serve with the peanut sauce for dipping.

Notes

• Soaking bamboo skewers in water for 30 minutes prevents them from catching fire on the grill.
• The turmeric in the marinade gives the chicken its signature golden-yellow color.
• The peanut sauce keeps refrigerated for a week and works on everything — noodles, vegetables, grilled meat.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Southeast Asian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 10
• Sodium: 780
• Fat: 28
• Carbohydrates: 14
• Fiber: 2
• Protein: 42
• Cholesterol: 130

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