Name: Chicken Satay Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch strips; 1 (13.5 oz) can full-fat coconut milk; 1/4 cup soy sauce; 2 tbsp fish sauce; 2 tbsp packed brown sugar; 2 tbsp freshly squeezed lime juice; 4 cloves garlic, minced; 1 tbsp freshly grated ginger; 1 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 cup smooth peanut butter; 1/4 cup coconut milk (from the can); 2 tbsp soy sauce; 2 tbsp freshly squeezed lime juice; 1 tbsp honey or maple syrup; 1 tsp Sriracha; 1 clove garlic, minced; 2-3 tbsp warm water, as needed; 1 cucumber, thinly sliced; Fresh cilantro leaves and lime wedges for serving

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Buckle up, flavor adventurers, because we’re about to embark on a culinary journey to Southeast Asia from the questionable comfort of your own kitchen. Forget those sad, dry chicken strips from the freezer aisle—these skewers are the juicy, charred, peanut-sauced superheroes your weeknight dinners have been desperately dreaming about. By the time we’re done, your grill (or broiler) will be singing with the aromatic symphony of coconut and spices, and you’ll be the undisputed satay sovereign of your social circle.

Why This Recipe Works

The Marinade is a Flavor Soak: Coconut milk and fish sauce create a tenderizing bath that infuses the chicken with savory-sweet depth, ensuring every bite is moist and never bland.
Double-Dipping for Maximum Impact: We brush the skewers with extra marinade while cooking, building layers of caramelized, sticky goodness that cling to the chicken like a koala to a eucalyptus tree.
The Peanut Sauce is the MVP: It’s not just a dip; it’s a creamy, tangy, slightly spicy co-star that balances the smoky chicken perfectly, making each skewer a complete flavor package.
Skewer Science: Soaking wooden skewers prevents them from turning into miniature torches, and threading the chicken properly ensures even cooking without any dry, overcooked edges.

Ingredients

For the Chicken & Marinade: 2 lbs boneless, skinless chicken thighs, cut into 1-inch strips; 1 (13.5 oz) can full-fat coconut milk; 1/4 cup soy sauce (or tamari for gluten-free); 2 tbsp fish sauce; 2 tbsp packed brown sugar; 2 tbsp freshly squeezed lime juice (about 1 lime); 4 cloves garlic, minced; 1 tbsp freshly grated ginger; 1 tsp ground turmeric; 1/2 tsp ground coriander.
For the Peanut Sauce: 1/2 cup smooth peanut butter; 1/4 cup coconut milk (from the can); 2 tbsp soy sauce; 2 tbsp freshly squeezed lime juice; 1 tbsp honey or maple syrup; 1 tsp Sriracha or chili-garlic sauce (adjust to taste); 1 clove garlic, minced; 2-3 tbsp warm water, as needed to thin.
For Serving: 1 cucumber, thinly sliced; fresh cilantro leaves; lime wedges.

Equipment Needed

12-15 wooden or bamboo skewers (about 10 inches long)
Large bowl or resealable plastic bag for marinating
Whisk
Small saucepan
Grill, grill pan, or broiler pan
Pastry brush or silicone brush
Tongs

Instructions

Step 1: The Great Skewer Soak & Marinade Mix-Up

First, let’s prevent a backyard barbecue bonfire. Submerge your wooden skewers in a baking dish filled with water—let them take a nice, long bath for at least 30 minutes (or up to 2 hours if you’re an overachiever). This keeps them from impersonating kindling on the grill. Now, for the main event: in a large bowl, whisk together the entire can of coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, turmeric, and coriander. This golden elixir is about to become your chicken’s best friend. Add the chicken strips to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover the bowl (or transfer everything to a resealable bag) and let it chill in the refrigerator. Marinate for at least 2 hours, but for truly transcendent flavor, let it go overnight—the chicken will soak up all that goodness like a flavor sponge. Tip: If using a bag, squeeze out excess air before sealing to ensure maximum marinade contact.

Step 2: Crafting the Peanut Sauce of Your Dreams

Step 3: The Skewering Ceremony (No Diplomatic Immunity Required)
After marinating, remove the chicken from the fridge and let it sit at room temperature for about 20-30 minutes—this prevents the cold meat from seizing up on the grill. Drain your soaked skewers and pat them dry. Now, thread the chicken strips onto the skewers: weave each strip onto the skewer in a loose ‘S’ shape, leaving a little space between pieces to ensure even cooking. Don’t pack them on too tightly, or you’ll end up with steamed chicken instead of beautifully charred satay. Aim for 3-4 pieces per skewer, depending on size. As you work, place the threaded skewers on a baking sheet. Reserve about 1/4 cup of the marinade in a small bowl for basting later—do not reuse the marinade that touched raw chicken for anything else unless you boil it first (but we’re keeping it simple here).

Step 4: Fire Up the Grill (or Broiler) for the Main Event

If grilling outdoors, preheat your grill to medium-high heat (about 400-450°F). For indoor cooking, preheat a grill pan over medium-high heat or set your oven broiler to high with a rack positioned 4-6 inches from the heat source. Lightly oil the grill grates or pan to prevent sticking. Place the skewers on the hot surface. Cook for 4-5 minutes on the first side, until you see nice grill marks and the edges start to turn opaque. Then, flip them using tongs. Tip: Now, grab that reserved marinade and a pastry brush. Generously brush the cooked side of the skewers with the marinade—this adds an extra layer of flavor and helps create that irresistible sticky glaze. Cook for another 4-5 minutes on the second side, brushing again after flipping. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer, the juices run clear, and the exterior is caramelized with some charred spots. Total cook time should be 8-10 minutes, depending on thickness.

Step 5: The Grand Finale: Plating and Dipping Extravaganza

Once cooked, transfer the skewers to a clean platter. Let them rest for about 3-5 minutes—this allows the juices to redistribute, so you don’t lose all that delicious moisture when you take a bite. While they rest, arrange your cucumber slices on the platter and garnish with fresh cilantro leaves and lime wedges. Serve the peanut sauce in a bowl alongside for dipping, or drizzle it dramatically over the top. Tip: For an extra flavor boost, squeeze a little fresh lime juice over the hot skewers right before serving. Enjoy immediately while they’re still warm and gloriously sticky! These pair perfectly with a simple cucumber salad or jasmine rice to soak up any extra sauce.

Tips and Tricks

For the juiciest results, stick with chicken thighs—their higher fat content keeps them moist even if you accidentally overcook them a smidge. If you must use chicken breasts, cut them against the grain into thinner strips and reduce marinating time to 1-2 hours to prevent them from becoming mushy. No grill? No problem! A broiler works wonders: place skewers on a wire rack set over a baking sheet to allow heat circulation, and broil for 4-5 minutes per side, watching closely to prevent burning. For a smokier flavor without a grill, add 1/2 teaspoon of smoked paprika to the marinade. If your peanut sauce thickens in the fridge, revive it with a splash of warm water or lime juice and whisk vigorously. And a pro move: double the peanut sauce recipe and use leftovers as a salad dressing, sandwich spread, or dip for veggies—it’s that good.

Recipe Variations

Protein Swap: Try this with firm tofu (pressed and cubed), shrimp (marinate for only 30 minutes), or even sliced beef sirloin for a different twist.
Marinade Makeover: Add 1 tablespoon of curry powder or 2 teaspoons of lemongrass paste to the marinade for an extra aromatic punch. For a sweeter version, swap brown sugar for 2 tablespoons of honey.
Sauce Switch-Up: Replace the peanut sauce with a creamy cashew sauce (blend soaked cashews with coconut milk, lime, and garlic) or a spicy-sweet chili-lime dip (mix sweet chili sauce with lime zest and a pinch of salt).
Veggie Addition: Thread bell peppers, onions, or pineapple chunks between the chicken pieces on the skewers for a colorful, grilled veggie boost.
Dietary Tweaks: Use tamari instead of soy sauce for gluten-free, and swap honey for maple syrup to make it vegan-friendly (just ensure your sugar is vegan too).

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Absolutely! Marinate the chicken for up to 24 hours in the fridge—the longer, the better. You can also skewer them a few hours before cooking and keep them covered in the fridge. The peanut sauce can be made 3 days in advance; just store it separately.

Q: What if I don’t have wooden skewers?
A: Metal skewers are a great reusable alternative—no soaking required! Just be cautious as they get hot. Alternatively, you can cook the chicken strips directly on the grill or in a pan, though you’ll miss the fun skewer presentation.

Q: How do I know when the chicken is fully cooked?
A: The best way is to use an instant-read thermometer: it should read 165°F. Visually, the chicken will be opaque throughout with no pink, and the juices will run clear when pierced. Avoid cutting into it to check, as that releases precious juices.

Q: Can I bake these instead of grilling?
A: Yes! Preheat your oven to 425°F. Place skewers on a wire rack over a baking sheet and bake for 12-15 minutes, flipping halfway and brushing with marinade. Finish under the broiler for 1-2 minutes for a charred effect.

Q: Is there a substitute for fish sauce?
A: If you’re not a fan, use an extra tablespoon of soy sauce plus 1/2 teaspoon of Worcestershire sauce for a similar umami depth. For a vegan version, try a splash of coconut aminos or a pinch of mushroom powder.

Summary

These chicken satay skewers deliver tender, flavor-packed bites with a creamy peanut sauce, perfect for grilling season or any indoor cooking adventure. With a witty approach and clear steps, you’ll master this crowd-pleaser in no time!