Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, sliced lengthwise into strips about 1 inch (2.5 cm) wide and ¼ inch (6 mm) thick; ½ cup (120 ml) full-fat coconut milk, canned, well shaken; 2 tsp (4 g) ground turmeric; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) fish sauce; 1 tbsp (13 g) light brown sugar, packed; 3 cloves (9 g) garlic, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 tbsp (15 ml) neutral oil (vegetable or canola); ½ tsp (3 g) kosher salt; 24 skewers bamboo skewers, 8–10 inches (20–25 cm), soaked in water for 30 minutes, then drained; ¾ cup (180 ml) full-fat coconut milk, canned, well shaken; ½ cup (130 g) creamy peanut butter, unsweetened or natural, stirred well; 1 tbsp (15 g) Thai red curry paste; 1 tbsp (15 ml) soy sauce; 1 tbsp (13 g) light brown sugar, packed; 1 clove (3 g) garlic, finely grated or minced; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime, strained; 3 tbsp (45 ml) water, plus more as needed to thin; 1 large (70 g) lime, cut into 6 wedges; 1 small (200 g) English cucumber, sliced into ¼-inch (6 mm) rounds (optional); ¼ cup (6 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken thigh skewers marinated in coconut milk, turmeric and warm spices, served with a creamy, lime-bright peanut sauce for dipping.

Prep: 30 min
Cook: 18 min
Wait: 2 hr 5 min
Total: 2 hr 53 min
Makes: About 24 skewers (6 servings) plus about 1¼ cups peanut sauce

Jump to recipe ♡ Save

Ingredients

6 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, sliced lengthwise into strips about 1 inch (2.5 cm) wide and ¼ inch (6 mm) thick
½ cup (120 ml) full-fat coconut milk, canned, well shaken
2 tsp (4 g) ground turmeric
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) fish sauce
1 tbsp (13 g) light brown sugar, packed
3 cloves (9 g) garlic, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 tbsp (15 ml) neutral oil (vegetable or canola)
½ tsp (3 g) kosher salt
24 skewers bamboo skewers, 8–10 inches (20–25 cm), soaked in water for 30 minutes, then drained
For the peanut sauce
¾ cup (180 ml) full-fat coconut milk, canned, well shaken
½ cup (130 g) creamy peanut butter, unsweetened or natural, stirred well
1 tbsp (15 g) Thai red curry paste
1 tbsp (15 ml) soy sauce
1 tbsp (13 g) light brown sugar, packed
1 clove (3 g) garlic, finely grated or minced
2 tbsp (30 ml) fresh lime juice, from about 1 large lime, strained
3 tbsp (45 ml) water, plus more as needed to thin
To serve
1 large (70 g) lime, cut into 6 wedges
1 small (200 g) English cucumber, sliced into ¼-inch (6 mm) rounds (optional)
¼ cup (6 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (10)

Gas or charcoal grill, or a cast-iron grill pan
24 bamboo skewers, 8–10 inches (20–25 cm) long
Large shallow dish or 2-quart (2 L) zip-top bag for marinating
Medium saucepan (2-quart / 2 L)
Whisk
Cutting board and sharp knife
Instant-read thermometer
Tongs
Small piece of foil (to shield skewer ends)
Long dish or baking pan for soaking skewers

Steps

Before you start

Plan for at least 2 hours of marinating (up to 12 hours in the fridge) – the chicken is best when it sits overnight.
Shake the can of coconut milk well before opening. You'll use about 1 cup (240 ml) of a 13.5-oz (400 ml) can; refrigerate the rest for up to 4 days.
Have 24 bamboo skewers (8–10 inches / 20–25 cm) ready; they need a 30-minute soak in water before grilling.
Use boneless, skinless thighs, not breasts; thighs stay juicy over high heat.

1
Slice the chicken
- Pat the chicken thighs dry with paper towels and trim off any large pieces of fat.
- Lay each thigh flat on a cutting board and slice lengthwise, with the grain, into strips about 1 inch (2.5 cm) wide and ¼ inch (6 mm) thick; you should get about 24 strips, each roughly 4–5 inches (10–12 cm) long.
- Cut any very large strips in half so they are similar in size.
+ Show details− Hide details
Ready when: Strips are uniform in thickness and about the same length.
Tip: Partially freezing the thighs for 15 minutes makes them much easier to slice evenly.
2
Mix the marinade
- In a large bowl, whisk together ½ cup (120 ml) coconut milk, turmeric, coriander, cumin, 2 tbsp soy sauce, fish sauce, 1 tbsp brown sugar, 3 grated garlic cloves, grated ginger, oil and salt until completely smooth and bright yellow.
- Add the chicken strips and turn with your hands or tongs until every strip is thoroughly coated.
+ Show details− Hide details
Ready when: No dry spots; marinade clings in an even yellow coating.
Tip: Turmeric stains. Use a glass or stainless bowl and wipe up spills right away.
3
Marinate and soak skewers
- Transfer the chicken and marinade to a zip-top bag or covered dish and refrigerate for at least 2 hours and up to 12 hours.
- About 30 minutes before you plan to thread the chicken, submerge the bamboo skewers in a long dish of water and weigh them down so they stay under.
+ Show details− Hide details
Ready when: Chicken is deep golden-yellow and the skewers have sunk or feel heavy and damp.
Tip: Don't marinate longer than 12 hours; the chicken can turn soft and mushy.
4
Cook the peanut sauce
- In a medium saucepan, whisk ¾ cup (180 ml) coconut milk with the peanut butter, red curry paste, 1 tbsp soy sauce, 1 tbsp brown sugar and 1 grated garlic clove until smooth.
- Set over medium-low heat and cook, whisking often, for 6–8 minutes, until the sauce is steaming, the oil just begins to shimmer at the edges and it has thickened slightly.
- Remove from the heat and stir in the lime juice and 3 tbsp water.
- Add more water 1 tbsp at a time until it flows off a spoon in a thick ribbon.
- Taste and add a pinch of salt or sugar if needed.
- Keep warm.
+ Show details− Hide details
Ready when: Smooth, glossy, thick enough to coat a spoon, and gently steaming (not boiling).
Tip: Keep the heat low; a hard boil can make the peanut butter separate and turn greasy. The sauce thickens as it cools, so thin with water when reheating.
5
Preheat the grill
- About 10 minutes before cooking, heat the grill to medium-high (about 425–450°F / 220–230°C).
- Scrub the grates clean and wipe them with an oiled paper towel held in tongs.
- If using a grill pan, heat it over medium-high for 5 minutes.
+ Show details− Hide details
Ready when: You can hold your hand 5 inches above the grates for only 3–4 seconds.
Tip: Do this while the chicken finishes marinating so you don't lose time.
6
Thread the skewers
- Remove the chicken from the marinade, letting excess drip off but not wiping it clean.
- Thread one strip onto each drained skewer in a gentle S-shape, weaving the skewer through the meat 3–4 times and leaving the bottom 2 inches (5 cm) of the skewer bare for holding.
- Lay the skewers on a tray in a single layer.
- Discard the leftover marinade.
+ Show details− Hide details
Ready when: Each strip lies flat and snug on its skewer, with no loose flaps.
Tip: Fold small foil pieces over the bare skewer ends after threading so they don't scorch.
7
Grill the satay
- Place the skewers on the hot grill in a single layer, keeping the bare ends off direct heat or covered with foil.
- Grill for 3–4 minutes without moving, until the underside has browned and releases easily.
- Flip and grill 3–4 minutes more, until the chicken is browned with charred spots and reads 165°F (74°C) in the thickest part.
- Work in batches if needed.
+ Show details− Hide details
Ready when: Deep golden brown with light char, juices run clear, and an instant-read thermometer reads 165°F (74°C).
Tip: If the coconut marinade flares up, move the skewers to a cooler part of the grill briefly. Sugar chars fast.
8
Rest the chicken
- Transfer the skewers to a platter and let them rest, loosely tented with foil, for 5 minutes so the juices redistribute.
+ Show details− Hide details
Ready when: Surface is no longer sizzling and the chicken feels springy.
9
Serve with sauce
- Pour the warm peanut sauce into a bowl, loosening it with a splash of warm water if it has thickened.
- Arrange the satay on a platter with lime wedges, cucumber slices and cilantro, if using.
- Squeeze lime over the skewers just before eating and dip into the sauce.
+ Show details− Hide details
Ready when: Sauce is pourable, glossy and warm.

Good to know

Tips

Slice the chicken with the grain into thin strips so it cooks quickly and stays tender on the skewer.
Don't pack the meat tightly on the skewer; a loose weave cooks evenly and chars better.
The sauce thickens as it cools. Whisk in warm water a tablespoon at a time to bring it back to a dipping consistency.
No grill? Broil on a foil-lined sheet 4 inches (10 cm) from the element, 4 minutes per side, until browned and 165°F (74°C).

Make ahead

"Marinate the chicken up to 12 hours ahead. Thread the skewers up to 4 hours ahead and refrigerate, covered. The peanut sauce can be made up to 4 days ahead; refrigerate and reheat gently with a splash of water."

Storage & reheating

"Cool cooked skewers and refrigerate in an airtight container up to 3 days; sauce keeps up to 4 days in the fridge. Freeze cooked skewers up to 2 months and thaw overnight in the fridge. Reheat skewers in a 350°F (175°C) oven for 8–10 minutes, wrapped loosely in foil, or in a skillet over medium heat. Reheat the sauce over low heat with water, stirring. Don't leave at room temperature more than 2 hours."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut slightly thicker, grill 1–2 minutes less per side and pull at 165°F (74°C); it is less forgiving and may dry out.
creamy peanut butter → almond butter or sunflower seed butter. Gives a similar texture; for a nut-free sauce use sunflower butter and omit peanut garnishes.
fish sauce → additional soy sauce. Use 1 tbsp (15 ml) soy sauce in place of fish sauce, and reduce the salt to ¼ tsp.
Thai red curry paste → 1 tsp sriracha or chili garlic sauce. Gives heat and acidity but less complexity; adjust to taste.