Satay Chicken Skewers
Satay relies on thin, uniform strips of chicken breast or thigh marinated in a paste of aromatics, then charred over high heat. The key is to sear them quickly so the sugars in the marinade caramelize into a crust while the center stays tender, served alongside a spicy, textured peanut sauce.
Consistency is your primary tool
Slice your meat into long, thin ribbons so they cook at the same rate. Soak your bamboo skewers in water for at least 30 minutes to keep them from catching fire.
- bamboo skewers
- mortar and pestle or food processor
- heavy-bottomed grill pan or charcoal grill
- mixing bowl
What goes in.
- 1.5 lbchicken breast or boneless thighs, sliced into 1/2-inch strips
- 3garlic cloves, smashed
- 1 tbspfresh ginger, minced
- 1 tbspcoriander seeds, toasted and crushed
- 1 tspturmeric powder
- 2 tbspbrown sugar
- 2 tbspsoy sauce
- 1/2 cupcreamy peanut butter
- 1/2 cupcoconut milk
- 1red chili, finely diced
Threading for stability
Weave the chicken strips onto the skewers in an 'S' shape. This maximizes the surface area exposed to the heat, creating crisp edges while preventing the meat from falling off during the turn.
The method.
Prepare the marinade
Combine the garlic, ginger, coriander, turmeric, brown sugar, and soy sauce in a mortar or processor. Pulse until it forms a uniform paste.
Marinate the chicken
Coat the chicken strips thoroughly in the paste. Let them sit in the refrigerator for at least one hour; do not skip this, as the sugar needs time to penetrate the meat fibers.
Make the sauce
Whisk the peanut butter, coconut milk, and chili in a small saucepan over low heat until combined. If it gets too thick, add a splash of water.
Thread and sear
Thread the chicken onto the soaked skewers. Place on a screaming-hot grill or pan. Cook for 2-3 minutes per side until you see deep brown char marks.
Other turns to take.
Tofu Satay
Use extra-firm tofu, pressed for at least an hour to remove moisture, then seared until the edges turn golden.
When it doesn't go to plan.
Use chicken thighs if you prefer a richer flavor; they withstand high heat better than breast meat.
Do not crowd the pan; leave enough room between skewers so the meat sears rather than steams.
If the sugar begins to burn too fast, move the skewers to a cooler part of the grill to finish cooking through.
The ones that keep coming up.
Can I use store-bought peanut butter?
Yes, but ensure it is unsweetened so you can control the balance of salt and sugar in the sauce.
Why did my skewers burn?
The sugar in the marinade caramelizes quickly. Watch the heat carefully and pull them off the moment they show char.
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