📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with these succulent, golden-hued chicken skewers. Marinated in a fragrant blend of fresh lemongrass, turmeric, and creamy coconut milk, the meat becomes incredibly tender and infused with a complex smoky sweetness. Paired with a rich, spicy-sweet peanut dipping sauce, this classic street food staple is the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (grated or minced)
- 1 teaspoon Ground Turmeric (for that iconic golden color)
- 1 teaspoon Ground Coriander
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fish Sauce (adds essential umami)
- 1/4 cup Coconut Milk (full fat)
Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural style works best)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 3/4 cup Coconut Milk (full fat)
- 1 tablespoon Soy Sauce
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey
For Garnish & Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1/2 piece Cucumber (sliced into rounds)
- 1 piece Red Chili (thinly sliced for heat)
👨🍳 Instructions
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1
Soak about 20 wooden bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, whisk together the minced lemongrass, shallots, garlic, turmeric, coriander, brown sugar, fish sauce, and 1/4 cup coconut milk.
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3
Add the sliced chicken thighs to the marinade. Massage the mixture into the meat until every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for the best flavor.
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4
While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium heat, whisk the red curry paste with a splash of coconut milk until fragrant.
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5
Add the remaining coconut milk, peanut butter, soy sauce, and honey to the pan. Stir constantly until the sauce is smooth and begins to thicken slightly (about 5 minutes).
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6
Remove the sauce from heat and stir in the lime juice. Taste and adjust seasoning if needed. Set aside to cool to room temperature.
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7
Thread the marinated chicken onto the soaked skewers, weaving the strips back and forth in a 'S' shape. Keep the meat relatively flat to ensure even cooking.
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8
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, or until the chicken is cooked through and features beautiful charred edges.
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10
Transfer the cooked skewers to a serving platter and let them rest for 2 minutes.
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11
Garnish the peanut sauce with crushed peanuts and the chicken with fresh cilantro and sliced chilies.
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12
Serve immediately while warm with cucumber slices on the side to refresh the palate.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under high heat. Don't skip the lemongrass—it provides the signature citrusy aroma that defines authentic satay. If using a grill pan indoors, ensure your kitchen is well-ventilated as the marinade sugar will create some smoke. For an extra smooth peanut sauce, use a blender to combine the ingredients before heating them in the pan. Always soak your skewers; it’s the difference between a professional look and a charred, splintery mess.
🍽️ Serving Suggestions
Serve with a side of Thai Jasmine rice or compressed rice cakes (Lontong). Pair with a crisp, cold Lager or a slightly sweet Riesling to balance the spice. Include a quick pickled cucumber and red onion salad (Ajar) for a bright, acidic contrast. Offer extra lime wedges on the side for guests who love a zesty finish. Serve as part of a larger 'Small Bites' platter alongside spring rolls and dim sum.