Classic Peanut Chicken Satay Skewers

Intro

Chicken satay should be deeply seasoned before it ever sees the grill. Here, the skewers are marinated just long enough to take on color and flavor, then finished with warm classic peanut sauce for a proper snack-board centerpiece.

Ingredients

• For the chicken: 1 1/4 lb boneless skinless chicken thighs cut into strips, 2 tbsp classic-peanut, 1 tbsp coconut milk, 1 tsp soy sauce, 1 tsp brown sugar, 1/2 tsp ground turmeric, 1/2 tsp kosher salt
• For grilling and serving: neutral oil for brushing, 1/3 cup classic-peanut warmed, lime wedges, sliced cucumber, cilantro

Instructions

1. Combine the chicken with the peanut sauce, coconut milk, soy, sugar, turmeric, and salt. Mix until every strip is evenly coated, then marinate for at least 30 minutes and up to 4 hours. The mixture should lightly stain the chicken golden rather than drown it in a wet marinade.
2. Thread the chicken onto skewers in loose waves rather than packing the pieces flat against each other. This helps more edges caramelize and keeps the centers cooking evenly.
3. Heat a grill or grill pan over medium-high heat and brush lightly with oil. Grill the skewers for 4 to 5 minutes on the first side until marked and lightly charred at the thinnest points, then turn and cook 3 to 4 minutes more until the chicken is just cooked through and still juicy.
4. Rest for 2 minutes, then spoon over or serve alongside the warmed peanut sauce. Finish with lime, cucumber, and cilantro for contrast.

Why This Works

Using peanut sauce in both the marinade and the finish creates depth, while coconut milk loosens the coating just enough to help it caramelize instead of burning too quickly.