Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) strips
  • 1/2 cup (120 ml) full-fat coconut milk
  • 3 tablespoons (45 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30 ml) fish sauce (or substitute with 1 tbsp soy sauce)
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Pinch of red pepper flakes (optional)
  • 1/2 cup (120 ml) smooth peanut butter (natural or conventional)
  • 1/4 cup (60 ml) full-fat coconut milk
  • 2 tablespoons (30 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 tablespoon (15 ml) rice vinegar
  • 1 clove garlic, minced
  • 1/2 inch (1.25cm) ginger, peeled and grated
  • 1/4 teaspoon red pepper flakes (optional)
  • Water, as needed for thinning
  • Wooden skewers, soaked in water for at least 30 minutes
  • Chopped fresh cilantro, for garnish
  • Chopped peanuts, for garnish
  • Lime wedges, for serving

Instructions:

  1. Cut the chicken thighs into strips.
  2. Whisk together all the marinade ingredients in a bowl.
  3. Add the chicken strips to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
  4. While the chicken is marinating, soak the wooden skewers in water to prevent burning.
  5. Combine all peanut sauce ingredients in a bowl and whisk until smooth. Add water, one tablespoon at a time, to reach desired consistency. Alternatively, blend in a food processor or blender for extra smoothness.
  6. Thread the marinated chicken strips onto the soaked skewers.
  7. Grill the skewers over medium heat, turning occasionally, until cooked through and lightly charred (about 8-10 minutes). Alternative Baking Method: Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, turning halfway through. Ensure internal temp reaches 165°F (74°C).
  8. Garnish the cooked satay with chopped cilantro and peanuts. Serve immediately with the peanut sauce and lime wedges.