Satay is proof that chicken on a stick can be life-changing. Turmeric-kissed, coconut milk-marinated skewers grilled until slightly charred. The real star? That rich, spicy peanut sauce for dipping. Fire up the grill. Let’s skewer.
Ingredients
Serves 4 as an appetizer or 2 as a main.
For the Chicken Satay:
- 1½ lbs (675g) chicken thighs, cut into 1-inch strips
- 1 can (14 oz / 400ml) coconut milk
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Wooden skewers (soaked in water 30 minutes)
For the Peanut Sauce:
- ½ cup creamy peanut butter
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp red curry paste (or sriracha)
- ¼ cup water (to thin)
Step-by-Step Instructions
Step 1: Marinate Chicken
- Whisk coconut milk, fish sauce, soy sauce, brown sugar, turmeric, coriander, garlic, and ginger.
- Add chicken. Toss to coat. Cover and marinate 2–8 hours (longer = better).
Step 2: Make Peanut Sauce
- Whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and curry paste in a saucepan.
- Warm over medium-low heat. Add water gradually until desired consistency (smooth and dippable). Set aside.
Step 3: Skewer
- Thread chicken strips onto soaked skewers. Don’t overpack — leave space for even cooking.
Step 4: Grill
- Heat grill or grill pan to medium-high heat.
- Grill skewers 3–4 minutes per side until charred and cooked through.
Step 5: Serve
- Serve hot with peanut sauce. Add cucumber relish or pickled onions if you’re feeling fancy.
- Eat with your hands. That’s the satay way.
Summary
Prep Time: 15 min + marinate | Cook Time: 10 min | Total: 25 min + marinate
Yield: 10–12 skewers | Difficulty: Easy
Storage Notes
Fridge (marinated uncooked): 1 day. Cooked satay: 3 days. Reheat in oven or air fryer at 375°F for 5 minutes. Peanut sauce keeps 5 days in fridge — reheat with a splash of water.
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