Chicken Satay
Chicken Satay is grilled skewers of marinated chicken thigh, char-kissed from the grill and served with a rich peanut dipping sauce and a bright cucumber relish. The turmeric-coconut marinade keeps the meat tender while the peanut sauce delivers a salty-sweet-spicy counterpoint.
By YumYum Editorial · Thai
Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4
Ingredients
- 1.5 lb boneless chicken thighs, sliced into thin strips
- 1/2 cup coconut milk
- 2 tbsp yellow curry powder
- 1 tsp ground turmeric
- 2 tbsp fish sauce
- 2 tbsp palm sugar, divided
- 3 cloves garlic, minced
- 12 bamboo skewers, soaked 30 min
- 1/2 cup peanut butter
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1/2 cup rice vinegar
- 1 cucumber, thinly sliced
- 1 shallot, thinly sliced
Instructions
- Whisk coconut milk, curry powder, turmeric, fish sauce, half the palm sugar, and garlic into a marinade.
- Toss chicken strips in the marinade, cover, and refrigerate 2-4 hours.
- Thread marinated chicken onto soaked skewers in a ribboned pattern.
- Heat a grill or grill pan to medium-high (about 450°F) and oil the grates.
- Grill skewers 3-4 minutes per side until charred at the edges and cooked through (165°F internal).
- For the peanut sauce, simmer peanut butter, red curry paste, remaining palm sugar, and a splash of coconut milk until glossy, about 5 minutes; adjust with lime juice.
- Combine rice vinegar, cucumber, and shallot for a quick pickled relish while the chicken rests.
- Serve skewers hot with peanut sauce and cucumber relish on the side.