Chicken Satay Skewers with Peanut Sauce

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Chicken Satay Skewers with Peanut Sauce

Ingredients

• 600 g boneless, skinless chicken thighs, cut into 2 cm-wide strips
• 80 ml unsweetened coconut milk, for the marinade
• 1 tablespoon light soy sauce
• 1 tablespoon neutral oil, plus 1 teaspoon for the grill
• 2 teaspoons brown sugar, for the marinade
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, finely grated
• 100 g smooth peanut butter
• 120 ml unsweetened coconut milk, for the sauce
• 60 ml water, plus extra to thin the sauce
• 1 tablespoon light soy sauce, for the sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons brown sugar, for the sauce
• 1 teaspoon sambal oelek, optional
• 200 g cucumber, diced, to serve

Preparation

1. Combine the 80 ml coconut milk, soy sauce, tablespoon of oil, brown sugar, coriander, turmeric and garlic in a bowl. Add the chicken, toss well, cover and refrigerate for 30 minutes. If using bamboo skewers, soak them in water during this time.
2. Meanwhile, combine the peanut butter, 120 ml coconut milk, water, sauce soy sauce, lime juice, sauce sugar and optional sambal in a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth; do not boil hard. Add a little water if needed so it pours easily. Set aside.
3. Thread the chicken onto 8–12 skewers in loose folds, leaving space between pieces. Discard the used marinade. Heat a grill or grill pan over medium-high heat and brush with the remaining teaspoon of oil.
4. Grill the skewers for 10–12 minutes, turning several times, until lightly charred and the thickest chicken pieces reach 74°C / 165°F. Work in batches if needed and allow the pan to regain heat between batches.
5. Gently rewarm the peanut sauce, loosening with water if necessary. Serve the cooked skewers immediately with the sauce and diced cucumber. Any wrapped rice parcels shown in the serving photograph are a serving suggestion and are not included in this recipe.