Chicken Satay with Peanut Sauce
The contrast between the charred, golden edges of the chicken and the smooth, salty-sweet heat of the peanut dip is what makes this dish work. It is designed to be eaten quickly while the meat is still hot off the grill.
Mind the marinade timing
The coconut milk in the marinade acts as a gentle tenderizer, so don't rush the process; let it sit for at least three hours. If you go longer than six, the meat will lose its structural integrity.
- bamboo skewers
- mortar and pestle
- heavy-bottomed skillet or charcoal grill
- mixing bowl
What goes in.
- 1.5 lbchicken thighs, trimmed and sliced into thin strips
- 1/2 cupfull-fat coconut milk
- 2 tbspfish sauce
- 1 tbspground turmeric
- 1 tbspbrown sugar
- 2 clovesgarlic, minced
- 1 cupsmooth peanut butter
- 1 tspred curry paste
Maximize the surface contact
Thread the chicken tightly onto the skewers in an 'S' pattern. This creates more surface area for the heat to create crusty, caramelized edges without drying out the middle.
The method.
Prepare the skewers
Submerge bamboo skewers in a bowl of cold water for at least 30 minutes to prevent them from burning during cooking.
Marinate the chicken
Whisk half the coconut milk with the turmeric, fish sauce, garlic, and sugar. Toss the chicken strips in the mixture and refrigerate for 3 hours.
Build the sauce
In a small saucepan over medium heat, combine the peanut butter, red curry paste, and remaining coconut milk. Add a splash of water until it reaches the consistency of heavy cream. Keep warm.
Thread and sear
Thread the marinated strips onto the soaked skewers. Heat your grill or skillet to high. Cook for 3 minutes per side until deep golden brown and charred at the tips.
Other turns to take.
Spicy Version
Add two finely chopped bird's eye chilies to the peanut sauce for sharper heat.
Lime Finish
Squeeze fresh lime juice over the finished skewers right before serving to cut through the richness of the coconut.
When it doesn't go to plan.
Pat the chicken dry with paper towels after marinating if you want a faster sear.
Keep the peanut sauce loose; it thickens significantly as it cools.
Use thighs instead of breasts; the higher fat content prevents the meat from becoming rubbery over high heat.
The ones that keep coming up.
Why is my chicken falling apart?
You likely marinated it for too long. The enzymes in the coconut milk will break down the meat fibers if left overnight.
Can I bake these?
You can, but you will miss the char. If you must use an oven, place them on a high rack under the broiler for 4-5 minutes per side.
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