Satay — Peanut Sauce Skewers
Tender grilled skewers meet rich, creamy peanut sauce in this Southeast Asian-inspired dish. The coconut milk marinade ensures every bite is succulent and flavorful.
30 min active, minimal dishes
Satay — Peanut Sauce Skewers
Tender grilled skewers meet rich, creamy peanut sauce in this Southeast Asian-inspired dish. The coconut milk marinade ensures every bite is succulent and flavorful.
30 min active, minimal dishes
Key move
Give the chicken at least 2 hours in the coconut milk marinade so it grills juicy, browns fast, and still tastes seasoned at the center.
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The Setup
- Mixing BowlMedium
- Grill
- Wooden Skewers
The Mise en Place
5 of 14Your prep station before cooking begins
Marinade (0/8)
Skewers are burning on the grill.
Ensure the skewers are well-soaked before grilling. Reduce the grill heat or move the skewers to a cooler part of the grill.
Chicken is dry.
Marinate the chicken for a longer period. Do not overcook the chicken on the grill.
Chef's Notes
Soak wooden skewers in water for 30 min to prevent burning on the grill.
Grill skewers over medium-high heat, turning often, for even char and to prevent burning.
Serve hot skewers with extra peanut sauce for dipping and a side of cucumber salad.
The peanut sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently.
The Method
COMBINE
Prep aheadIn a bowl, combine coconut milk (½ cups)coconut milk (½ cups), soy sauce (¼ cups)soy sauce (2 tbsp), lime juice (2 tbsp)lime juice (1 tbsp), garlic (4 cloves), ginger (1 tbsp), turmeric powder (1 tsp), and cumin powder (½ tsp).
Staining hazard: Turmeric will permanently stain porous surfaces like wooden spoons or plastic bowls.
All marinade ingredients are combined in the bowl.
ADD
Prep aheadAdd chicken cubes to the marinade and toss to coat evenly.
Cross-contamination: Wash hands thoroughly with soap immediately after handling raw chicken to avoid spreading bacteria.
Chicken cubes are fully coated in the marinade.
MARINATE
Prep aheadCover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
Temperature safety: Ensure the fridge is at or below 40°F (4°C) to prevent bacterial growth during the long marinade.
Chicken has marinated for the specified time.
SOAK
Prep aheadSoak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Incomplete soaking: Dry spots on the wood will ignite and snap during grilling.
Skewers are submerged in water.
MAKE
Prep aheadIn a separate bowl, whisk together peanut butter, coconut milk (½ cups)coconut milk (½ cups), soy sauce (¼ cups)soy sauce (2 tbsp), lime juice (2 tbsp)lime juice (1 tbsp), honey (1 tbsp), and sriracha (1 tsp).
Seizing sauce: Adding cold coconut milk to cold peanut butter can cause clumping. Use room temperature ingredients.
Peanut sauce ingredients are smooth and well combined.
ASSEMBLE
Thread the marinated chicken cubes onto the soaked skewers.
Splinter risk: Check for loose bamboo fibers while threading to avoid getting wood splinters in the meat.
Chicken cubes are threaded onto skewers.
PREHEAT
Preheat your grill to medium heat.
Uneven heating: Cold spots lead to uneven browning. Allow the grill to reach consistent heat before placing skewers.
Grill is preheated to medium heat.
GRILL
Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
Sugar content flare-ups: The coconut milk and sugar in the marinade can ignite. Keep a spray bottle of water nearby to manage flare-ups.
Chicken is cooked through and has grill marks.
BRUSH
During the last few minutes of grilling, brush the skewers with the peanut sauce.
Flare-up risk: Excess sauce dripping onto coals causes flames that can char the chicken exterior too quickly.
Sauce is applied and slightly caramelized on the skewers.
SERVE
Serve the satay skewers hot with the remaining peanut sauce for dipping.
Soggy skewers: Do not stack hot skewers directly on top of each other or the steam will soften the char.
Skewers are plated and ready to serve with dipping sauce.
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