Grilling Chicken Satay
Chicken satay relies on two things: a marinade that penetrates the meat deeply and a grill hot enough to create dark, charred edges without drying out the center. Use thin strips of thigh meat threaded onto skewers, grilled over direct heat for no more than six minutes total, and serve them alongside a thick, salty-sweet peanut sauce.
Commit to the marinade time.
If the chicken isn't in the mixture for at least three hours, the aromatics won't have time to work into the meat. Use thigh meat to ensure the skewers stay succulent under the high heat of the grill.
- bamboo skewers
- mixing bowl
- charcoal or gas grill
- silicone brush
What goes in.
- 1.5 lbboneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tbspfish sauce
- 1 tbsppalm sugar, finely chopped
- 2 clovesgarlic, minced
- 1 tspground coriander
- 1 tspground turmeric
- 1/2 cupcoconut milk
- 1 cupcreamy peanut butter
Controlling the heat
Keep the grill surface clean and well-oiled. You want the sugars in the marinade to blacken into small, crispy spots while the center of the meat remains springy.
The method.
Prepare the skewers
Soak bamboo skewers in cold water for 30 minutes before using to prevent them from burning on the grill.
Mix the marinade
Whisk the fish sauce, sugar, garlic, coriander, turmeric, and half of the coconut milk in a bowl. Add the chicken strips and toss until coated. Cover and refrigerate for 3 to 6 hours.
Make the dipping sauce
In a small saucepan, combine the peanut butter, remaining coconut milk, and a splash of water over low heat. Stir until smooth and thick.
Thread the meat
Thread the chicken onto the skewers, weaving the meat back and forth so it is compact and not dangling.
Grill the skewers
Set the grill to medium-high. Lay the skewers perpendicular to the grates. Cook for 3 minutes per side, turning only once to allow the sugar to caramelize.
Other turns to take.
Spicy Heat
Add one tablespoon of finely minced bird's eye chili to the marinade for a sharp, lingering heat.
Lime Finish
Squeeze fresh lime juice over the skewers immediately after taking them off the grill to brighten the heavy peanut notes.
When it doesn't go to plan.
Never use chicken breast for satay; it loses its texture too quickly under high heat.
If the chicken sticks to the grill, wait thirty seconds. The protein will naturally release once it has developed a proper sear.
Place a small piece of foil under the exposed ends of the bamboo skewers to keep them from catching fire.
The ones that keep coming up.
Why do the skewers keep burning?
The skewers aren't submerged in water long enough. Soak them for at least 30 minutes, or use double skewers for each piece of meat to create a handle.
Can I use an indoor grill pan?
Yes, but you will lose the smokiness that comes from charcoal. Ensure the pan is screaming hot before placing the meat down to compensate.
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