Chicken Satay Skewers with Peanut Sauce

About this recipe

Satay is street food at its best. Chicken thigh is marinated in coconut milk and spices, threaded onto skewers and grilled until charred at the edges. The peanut sauce takes five minutes and uses pantry staples. Serve with rice and cucumber.

Method

1. 1

   Step 1

   Mix half the coconut milk with the turmeric, coriander, garlic, half the sugar and a pinch of salt. Add the chicken, stir to coat and marinate for at least 30 minutes.

   30 min

2. 2

   Step 2

   Cook the rice following the packet instructions.

3. 3

   Step 3

   Thread the chicken onto skewers. Heat a grill pan or barbecue to medium-high and cook the skewers for 10–12 minutes, turning, until charred and cooked through.

   11 min

   Tip: Chicken is cooked when the thickest piece reaches 74°C.

4. 4

   Step 4

   For the sauce, warm the peanut butter, remaining coconut milk, soy sauce, remaining sugar and lime juice in a small pan, stirring, until smooth. Add a splash of water if too thick.

   3 min

5. 5

   Step 5

   Serve the skewers with the peanut sauce, rice and cucumber.