Thai · Free recipe
Chicken Satay with Peanut Sauce
Tender skewers of turmeric-marinated chicken grilled until charred and juicy, served with a rich, creamy peanut dipping sauce. A beloved Thai appetizer that is as fun to make as it is to eat.
Step 1
If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.
Step 2
Make the marinade: in a bowl combine 1/2 cup of the coconut milk, the turmeric, coriander, cumin, 1 tablespoon brown sugar, the fish sauce, and the garlic. Stir well.
Step 3
Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 20 minutes (up to 4 hours for deeper flavor).
Step 4
Make the peanut sauce: set a small saucepan over medium heat, add the oil and red curry paste, and stir for 2 minutes until fragrant.
Step 5
Add the remaining coconut milk, the peanut butter, and the remaining 2 tablespoons brown sugar. Stir until smooth.
Step 6
Simmer the sauce gently for 4 to 5 minutes, stirring, until it thickens to a dip-able consistency. Stir in the lime juice, then remove from heat. If it gets too thick, thin it with a little water.
Step 7
Thread the chicken strips onto the skewers, weaving each strip so it stays secure and lies flat.
Step 8
Heat a grill pan or outdoor grill to medium-high, about 400 degrees Fahrenheit. Brush the grates lightly with oil.
Step 9
Grill the skewers for 3 to 4 minutes per side until the chicken has charred grill marks and is cooked through with no pink inside.
Step 10
Check doneness by cutting into the thickest piece; the juices should run clear.
Step 11
Transfer the skewers to a platter and let them rest for 2 minutes.
Step 12
Serve warm with the peanut sauce in a bowl for dipping.
Tips from the test kitchen
- Thighs stay juicier than breast on the grill.
- Do not skip soaking wooden skewers or they will catch fire.
- Make the peanut sauce ahead; it keeps well in the fridge for days.
