📝 About This Recipe
Transport your taste buds to the vibrant night markets of Southeast Asia with these succulent, charred chicken skewers. Marinated in a fragrant blend of lemongrass, turmeric, and coconut milk, the poultry becomes incredibly tender with a beautiful golden hue. Served with a rich, spicy-sweet peanut dipping sauce, this dish perfectly balances smoky, savory, and nutty flavors in every bite.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 1/2 cup Full-fat Coconut Milk (shaken well)
- 2 stalks Lemongrass (white parts only, finely minced)
- 1 teaspoon Turmeric Powder (for vibrant color)
- 1 teaspoon Coriander Powder
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fish Sauce (adds depth and saltiness)
The Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural style works best)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey
- 1/4 cup Warm Water (to thin the sauce to desired consistency)
Garnish & Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Red Chili (thinly sliced)
- 12-16 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill or pan.
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2
In a large mixing bowl, whisk together the coconut milk, minced lemongrass, turmeric, coriander, brown sugar, and fish sauce until the sugar is dissolved.
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3
Slice the chicken thighs into long, thin strips (about 1 inch wide) and add them to the marinade. Massage the meat to ensure every piece is coated.
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4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though 4 hours is ideal for maximum flavor penetration.
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5
While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium-low heat, whisk the peanut butter, red curry paste, soy sauce, lime juice, and honey.
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6
Slowly whisk in the warm water one tablespoon at a time until the sauce reaches a pourable, velvety consistency. Remove from heat and set aside.
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7
Thread the marinated chicken strips onto the soaked skewers in a zigzag pattern, keeping the meat relatively flat to ensure even cooking.
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8
Heat a grill pan or outdoor grill to medium-high heat and lightly brush with oil to prevent sticking.
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9
Place the skewers on the grill, ensuring they aren't overcrowded. Cook for 4-5 minutes per side.
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10
Look for a nice charred exterior and an internal temperature of 165°F (74°C). The coconut milk in the marinade will caramelize beautifully.
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11
Transfer the cooked skewers to a serving platter and let them rest for 2-3 minutes to lock in the juices.
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12
Drizzle a little peanut sauce over the skewers and serve the remaining sauce in a bowl on the side.
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13
Garnish generously with crushed peanuts, fresh cilantro, and sliced chilies for an authentic finish.
💡 Chef's Tips
Always use chicken thighs instead of breasts for satay; the higher fat content keeps the meat juicy under high heat. If you don't have fresh lemongrass, use 1 tablespoon of lemongrass paste found in the produce aisle. For an extra smoky flavor, cook these over real charcoal instead of a gas grill or stove. Don't skip soaking the skewers—dry wood will catch fire quickly and ruin the presentation. If the peanut sauce thickens too much as it cools, simply whisk in a splash of warm water or coconut milk to loosen it up.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber salad (Ajaad) made with vinegar, sugar, and shallots to cut through the richness. Pair with fragrant Jasmine rice or compressed rice cakes (Lontong) for a filling meal. A cold, crisp lager or a Thai iced tea provides the perfect refreshing contrast to the spices. Add a side of pickled red onions and extra lime wedges for guests to customize their acidity levels.