Chicken Satay
Juicy chicken skewers marinated in aromatic spices and coconut milk, grilled to perfection and served with creamy peanut sauce.
Equipment
- Grill or Grill Pan
- Food Processor or Blender
- Skewers
- Small Saucepan
Ingredients
- 16 each wooden skewers (4 to 6 inches), soaked in water for at least 30 minutes
- 1 Tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole white peppercorns
- 0.25 cup finely chopped shallots (about 1 medium shallot)
- 0.25 cup finely chopped fresh cilantro stems
- 3 cloves garlic
- 1 Tbsp kosher salt
- 1 Tbsp granulated or palm sugar
- 1 tsp ground turmeric
- 1 cup full-fat evaporated milk
- 0.5 cup canned full-fat coconut milk
- 0.25 cup sweetened condensed milk
- 0.25 cup fish sauce
- 2 lb. boneless, skinless chicken thighs cut into 1-inch pieces
- vegetable oil for greasing the grill grates
- 1 can full-fat coconut milk (about 13 ounces, do not shake)
- 3 Tbsp Thai red curry paste
- 1 Tbsp granulated or palm sugar
- 1 Tbsp tamarind concentrate or paste
- 1 Tbsp fish sauce
- 0.25 cup roasted peanuts finely ground or chopped
- 1 each medium cucumber peeled, quartered lengthwise, and cut crosswise into 1/4-inch pieces
- 1 each medium shallot thinly sliced
- 1 each medium red Fresno or jalapeño pepper halved lengthwise, seeds removed, then thinly sliced crosswise
- 0.75 cup rice vinegar or distilled white vinegar
- 0.5 cup water
- 0.25 cup granulated sugar
- 1 Tbsp kosher salt
- 2 Tbsp unsalted butter at room temperature (optional)
- 4 slices milk bread or sweet Hawaiian bread, or white sandwich bread (optional)
Instructions
- Dry-roast the coriander seeds, cumin seeds, and white peppercorns in a pan over medium heat until fragrant, about 2-3 minutes. Grind them finely using a spice grinder or mortar and pestle.
- In a food processor or blender, combine the roasted ground spices, shallots, cilantro stems, garlic, kosher salt, sugar, and turmeric. Pulse to form a rough paste.
- Pour in the evaporated milk, coconut milk, sweetened condensed milk, and fish sauce. Blend again until you get a smooth, creamy marinade.
- Place the chicken thigh pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, mixing well to coat. Cover or seal and refrigerate for at least 3 hours, ideally overnight.
- Heat your grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade and thread pieces onto soaked skewers, packing them evenly but not too tightly.
- Place skewers on the grill and cook for 5-7 minutes per side, turning carefully to get an even char until cooked through, about 30-50 minutes total.
- While the chicken cooks, prepare the peanut sauce by combining the coconut milk, Thai red curry paste, sugar, tamarind paste, and fish sauce in a small saucepan over medium heat. Stir until thickened and fragrant, about 5-8 minutes. Stir in the ground peanuts.
- For the cucumber relish, mix vinegar, water, sugar, and salt until the sugar dissolves. Add cucumber, shallot, and sliced pepper. Toss gently and let sit for at least 15 minutes.
- If using, butter the slices of bread and toast in a skillet or oven until golden brown.
- Serve the grilled chicken satay skewers on a platter with peanut sauce on the side, adding cucumber relish and toasted bread if using.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or a skillet.