Chicken Satay Skewers

My neighbor came back from Bangkok with stories about street food, and all I could think about was the smell of those skewers she described. I tried making satay the next weekend with whatever I had, and while my first peanut sauce was more paste than drizzle, the chicken itself came out better than I expected. The turmeric stained my cutting board yellow for weeks, but I didn't mind.

I made these for a small dinner once, and my friend who never cooks asked if I'd bought them from a restaurant. She stood in the kitchen watching me grill, amazed that something this flavorful came from a marinade and a hot pan. We ate them standing up, dipping straight from the saucepan, and she took the recipe home on a napkin.

Ingredients

• Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier on the grill, but breasts work if you don't overcook them.
• Soy sauce (2 tbsp for marinade, 2 tbsp for sauce): Adds salty depth and helps tenderize the meat while it sits.
• Coconut milk (2 tbsp for marinade, 120 ml for sauce): Keeps everything creamy and balances the spices with a hint of sweetness.
• Brown sugar (1 tbsp for marinade, 1 tbsp for sauce): Caramelizes beautifully on the grill and rounds out the peanut sauce.
• Fish sauce (1 tbsp for marinade, 1 tbsp for sauce): A little funky at first, but it brings that savory umami you can't get anywhere else.
• Vegetable oil (1 tbsp): Helps the marinade coat evenly and prevents sticking on the grill.
• Garlic cloves (2 minced for marinade, 1 for sauce): Fresh garlic makes everything smell better and taste sharper.
• Ground coriander (1 tsp): Earthy and citrusy, it's the backbone of the spice blend.
• Ground turmeric (1 tsp): Gives the chicken that golden color and a warm, subtle bitterness.
• Ground cumin (½ tsp): Adds a smoky, almost nutty layer that deepens the marinade.
• Ground white pepper (½ tsp): A little heat without overpowering, and it blends invisibly into the sauce.
• Creamy peanut butter (120 g): The star of the sauce, rich and thick, use one that's not too sweet.
• Lime juice (1 tbsp): Brightens everything and cuts through the richness of the peanut butter.
• Chili garlic sauce or Sriracha (1 tsp, optional): If you like heat, this wakes up the sauce without making it burn.
• Water (60 ml, plus more): Loosens the peanut sauce to the right consistency, add a splash at a time.
• Fresh cilantro leaves: A handful chopped over the top adds freshness and color.
• Lime wedges: Squeeze them over just before eating for a bright, tangy finish.
• Sliced cucumber: Cool and crisp, it balances the richness and spice perfectly.
• Sliced red chili (optional): For anyone who wants extra heat and a pop of color on the plate.

Instructions

Marinate the chicken:

Mix soy sauce, coconut milk, brown sugar, fish sauce, oil, garlic, coriander, turmeric, cumin, and white pepper in a bowl until smooth. Toss in the chicken strips, cover, and refrigerate for at least an hour, though overnight makes it even better.

Prepare the skewers:

Soak wooden skewers in water for 30 minutes so they don't char and fall apart on the grill. Thread the marinated chicken onto them, leaving a little space between each piece so the heat reaches all sides.

Grill the skewers:

Heat your grill or grill pan to medium-high and oil the grates lightly. Grill the skewers for 3 to 4 minutes per side until the chicken is cooked through and has those dark, caramelized edges.

Make the peanut sauce:

While the chicken cooks, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, chili garlic sauce, minced garlic, and water in a small saucepan over medium-low heat. Stir constantly until it's smooth and warm, adding more water if it's too thick.

Serve:

Arrange the hot skewers on a plate with the peanut sauce on the side. Scatter cilantro on top, add lime wedges, cucumber slices, and chili if you want.

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The first time I made these for a gathering, someone asked if I'd traveled to Thailand recently. I hadn't, but the smell of turmeric and coconut on a hot grill made my tiny kitchen feel like somewhere far away. We sat outside with the skewers piled high, dipping and laughing, and nobody cared that I'd forgotten napkins.

How to Get the Best Char

A hot grill is key, but don't crank it all the way up or the outside will blacken before the inside cooks. Medium-high heat gives you time to get those caramelized edges without drying out the meat. If you're using a grill pan indoors, open a window because the marinade will smoke a little, and that's exactly what you want.

Making It Your Own

Swap the chicken for firm tofu if you want to keep it plant-based, or use shrimp and cut the grilling time in half. I've made the peanut sauce spicier by doubling the chili garlic sauce, and I've made it sweeter with an extra teaspoon of brown sugar when my kids were eating. You can also bake the skewers at 220°C (425°F) for 15 to 18 minutes if grilling isn't an option.

Serving and Storing

These are perfect as an appetizer or a main with jasmine rice or rice noodles on the side. Leftovers keep in the fridge for up to three days, and I've reheated them in a hot pan to crisp them up again. The peanut sauce thickens as it cools, so just stir in a little water or coconut milk before serving.

• Grill over charcoal if you can, the smokiness takes it to another level.
• Use gluten-free soy sauce if needed, the flavor stays just as good.
• Double the peanut sauce recipe because people always want more to dip.

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There's something about the smell of these skewers on the grill that makes people wander into the kitchen and stay. Make them once and they'll ask for them again, I promise.

Recipe FAQs

→ How long should the chicken be marinated?

Marinate the chicken for at least 1 hour in the refrigerator to allow the spices and flavors to penetrate, enhancing tenderness and taste.

→ Can I use other proteins instead of chicken?

Yes, tofu or shrimp can be substituted for chicken to vary the dish while retaining similar flavors and textures.

→ What is the best way to prevent skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from catching fire or burning.

→ How can the peanut sauce be adjusted for spice level?

Add chili garlic sauce or Sriracha gradually to the peanut sauce, tasting as you go, to reach your desired heat without overpowering the dish.

→ What sides complement these grilled skewers well?

Jasmine rice, rice noodles, or fresh vegetable garnishes like sliced cucumber and lime wedges complement the rich, savory flavors beautifully.