Chicken satay

Step by Step

Step 1

In a large bowl, whisk together the soy sauce, oil, brown sugar, ketchup, garlic, turmeric, and coriander. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.

Step 2

When ready to cook, preheat the grill to medium-high heat and clean and oil the grates. Thread the chicken onto skewers (be sure not to cram the skewers) and arrange them on the grill. Cook, covered, until the chicken is charred around the edges and just cooked through—3 to 5 minutes per side for chicken breasts or tenderloins, and 5 to 6 minutes per side for chicken thighs. Transfer to a platter and serve with the peanut sauce.

Step 3

In a small saucepan over medium-high heat, whisk together the coconut milk, peanut butter, brown sugar, curry paste, sriracha, soy sauce (or fish sauce), and lime juice. Bring to a gentle boil, then reduce the heat and simmer for a few minutes until slightly thickened. Remove from heat and let cool slightly—the sauce will continue to thicken as it cools.

Ingredient

Creamy peanut butter

0.25 cup 65 g
Ground coriander

0.5 teaspoon 0.5 teaspoon
Ground turmeric

1 teaspoon 1 teaspoon
Ketchup

3 tablespoons 3 tablespoons
Vegetable oil

0.25 cup 0.25 cup
Soy sauce

0.25 cup 60 ml
Unsweetened coconut milk

0.75 cup 180 ml
Sriracha

1 tablespoon 1 tablespoon
Thai red curry paste

1 tablespoon 1 tablespoon
Beer

60 ml 2.1 fl. ozs
Cloves garlic, minced

2 2
(packed) dark brown sugar

3 tablespoons 3 tablespoons
(packed) dark brown sugar

0.25 cup 58 g
Soy sauce or fish sauce

1 tablespoon 1 tablespoon
Fresh lime juice (from 1 lime)

2 tablespoons 2 tablespoons
Boneless, skinless chicken thighs, breasts, or tenderloins, trimmed and cut into bite-sized pieces

2 pounds 907 g