Chicken Satay with Peanut Sauce

Equipment

• ✓ Skewers
• ✓ Grill pan
• ✓ Saucepan
• ✓ Mixing bowls
• ✓ Food thermometer

Ingredients

• 800 g boneless chicken thigh, cut into strips
• 180 ml coconut milk
• 20 ml light soy sauce
• 20 g brown sugar
• 15 ml lime juice
• 8 g curry powder
• 8 g ground coriander
• 15 g garlic, grated
• 15 g ginger, grated
• 180 g smooth peanut butter
• 150 ml coconut milk for sauce
• 25 ml soy sauce for sauce
• 20 ml lime juice for sauce
• 10 g chilli sauce
• Bamboo skewers, soaked

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Keep some marinade separate before adding raw chicken if you want to use it for basting. Allow at least 2 hours of refrigerated marinating in addition to preparation and cooking.

Ingredient choices: Choose smooth peanut butter without strongly flavoured additions and account for any salt or sugar already present. Coconut milk is divided between marinade and sauce. Soak bamboo skewers as directed and keep their exposed ends away from direct flame.

Cooking control: Thread strips so their thickness remains consistent instead of folding them into dense bundles. Grill or cook in batches and verify 74°C in the thickest part. Warm the peanut sauce gently, thinning with small amounts of water if needed.

If something goes wrong: Peanut sauce can thicken abruptly as it heats or cools; loosen gradually instead of adding all the liquid at once. Burnt peanut butter tastes bitter, so keep it off fierce heat. Discard raw-chicken marinade unless it is cooked separately and safely.

Ingredient Substitutions

• ↔ Chicken thigh → firm tofu pressed and cut into thick batons
• ↔ Peanut butter → smooth cashew butter if suitable
• ↔ Coconut milk → unsweetened evaporated milk for a non-coconut version

Food Safety & Doneness

Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.

Serving & Plating

Serve skewers with the sauce in a separate bowl and a fresh cucumber side if desired. Make the peanut, soy and coconut ingredients clear to diners.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.