- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 200 ml
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 3 cloves
- 1 tbsp
- 120 g
- 2 tbsp
- 1 tbsp
- ½ tsp
- 2 tbsp
- 1 tbsp
- ½ tsp
Process
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In a bowl, whisk 100 ml coconut milk, 2 tbsp soy sauce, brown sugar, turmeric, ground coriander, ground cumin, garlic, ginger, lemongrass (if using) and salt until smooth.
Add the chicken thigh cubes and toss until every piece is coated. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours.
Meanwhile, make the peanut sauce: in a small saucepan over low heat, combine peanut butter, the remaining 100 ml coconut milk, 1 tsp soy sauce, fish sauce, lime juice and chili flakes. Stir until glossy and pourable, about 3 minutes. Do not boil or the sauce will split. Set aside.
For the cucumber relish, toss cucumber, red onion and rice vinegar in a small bowl. Chill until serving.
Thread the marinated chicken onto skewers, leaving a small gap between pieces so they cook evenly. Discard the leftover marinade.
Heat a grill pan or barbecue to medium-high and brush with vegetable oil. Grill the skewers for 4 to 5 minutes per side, turning once, until charred at the edges and the internal temperature reaches 74°C.
Rest the skewers for 3 minutes, then serve with the warm peanut sauce and the chilled cucumber relish.
Kitchen notes
Kitchen notes
- The most common mistake is using chicken breast, which dries out fast. Thighs stay juicy and take the char better; if you only have breast, grill 1 to 2 minutes less per side.
- Do not boil the peanut sauce. High heat makes the coconut milk and peanut butter separate into oil. Keep it at a bare simmer and stir constantly.
- Soak wooden skewers in water for 20 minutes before threading, otherwise they burn before the chicken is cooked through.
- The chicken is done when the thickest piece reads 74°C on a thermometer and the juices run clear, not pink.
Substitutions
- peanut butter→sunflower seed butter for a nut-free version
- fish sauce→extra soy sauce plus a pinch of salt
- chicken thighs→firm tofu cubes, pressed and patted dry
- rice vinegar→white vinegar or lime juice
Storage & reheating
Store leftover chicken skewers and peanut sauce separately in airtight containers in the fridge for up to 3 days; keep the cucumber relish for up to 2 days. Reheat the chicken in a 160°C oven for 8 to 10 minutes, or in a covered pan over medium heat, until hot. Warm the peanut sauce gently in a saucepan over low heat with a splash of water to loosen it, and serve the relish cold.
FAQ
The questions we get asked most
Why did my peanut sauce turn oily and split?
The sauce split because it was boiled or heated too fast, which makes the coconut milk and peanut butter release their oils. Keep the pan over low heat and stir constantly until the sauce is just glossy and pourable. If it does split, whisk in 1 to 2 tbsp of warm water off the heat to bring it back together.
Can I make chicken satay ahead of time?
Yes. Marinate the chicken in the fridge for up to 4 hours, or overnight for deeper flavor, then thread and grill just before serving. The peanut sauce can be made up to 3 days ahead and gently reheated with a splash of water. The cucumber relish is best made the same day so it stays crisp.
How do I know when the chicken skewers are cooked through?
The chicken is ready when the thickest cube reads 74°C on an instant-read thermometer and the juices run clear. The edges should be charred in spots and the meat firm but still springy. If you do not have a thermometer, cut into the largest piece; there should be no pink in the center.
Can I use chicken breast instead of thighs?
Yes, but breast dries out quickly. Cut it into slightly larger 4 cm cubes, marinate for at least 1 hour, and grill 1 to 2 minutes less per side. Pull it off the heat as soon as it reaches 74°C, because it keeps cooking as it rests.
Is this chicken satay gluten-free?
Only if you use a gluten-free soy sauce, since regular soy sauce contains wheat. The peanut butter, coconut milk, fish sauce and spices are naturally gluten-free. Check the labels on your soy sauce and any pre-made peanut butter for added gluten.
Can I cook the satay without a grill?
Yes. A grill pan or a heavy skillet over medium-high heat works well; brush it with oil and cook the skewers 4 to 5 minutes per side. You can also bake them on a lined tray at 220°C for 12 to 15 minutes, turning once, then broil for 2 minutes for char.
Why is my peanut sauce too thick?
Peanut butter brands vary in oil content, so the sauce can seize up as it cools. Loosen it with warm water, coconut milk or a little lime juice, 1 tbsp at a time, over low heat. Never thin it with cold liquid, which makes it grainy.
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