About this recipe
Marinated, turmeric-yellow chicken skewers grilled over charcoal and served with a rich peanut sauce and a sharp cucumber relish. Satay is one of Southeast Asia's great shared street foods, with distinct national styles; this is the Thai register, paired with the Thai Peanut Sauce from the Condiments chapter.
Recipe facts
- Yield
- 4 as an appetizer (about 16 skewers)
- Prep
- 25 minutes (plus 1–4 hours marinating)
- Cook
- 15 minutes
- Total
- 280 minutes
- Difficulty
- Moderate
- Spice
- Mild (heat in the sauce/relish)
Allergens Contains peanuts (sauce), fish (fish sauce), coconut. Gluten-free if sauces are gluten-free.
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
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Ingredients
- 1.5 lb (680 g) boneless chicken thigh, sliced into thin strips
Marinade
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (6 g) curry powder and 1 tsp (2 g) ground turmeric
- 1 stalk lemongrass, finely minced
- 1 tbsp (15 g) palm sugar
- 1 tbsp (15 ml) fish sauce
To serve
- Thai Peanut (Satay) Sauce (see Condiments C05)
- Cucumber relish (ajad) and grilled bread or toast (see note)
Equipment
- Charcoal grill (ideal), grill pan or broiler
- Bamboo skewers, soaked
- Mixing bowl
Method
- Whisk the marinade ingredients; toss with the chicken and marinate 1–4 hours in the refrigerator.
- Thread the chicken onto the soaked skewers in an even ribbon.
- Grill over medium-hot charcoal (or a hot grill pan/broiler), turning and basting with a little coconut milk, until charred at the edges and cooked through, 8–12 minutes.
- Rest briefly. Warm the Thai Peanut Sauce and loosen with a little water if needed.
- Serve the skewers hot with peanut sauce and cucumber relish alongside.
Uses from this chapter
- Thai Peanut (Satay) Sauce (Condiments — C05) — The essential dip, served warm alongside the skewers.
- Ajad (Thai Cucumber Relish) (Condiments — C24) — The classic sharp, sweet-sour accompaniment to satay; its cool crunch balances the rich peanut sauce.
From the foundations
The book pairs this recipe with the following, from the sauces, sambals and pastes that open the collection.
The Complete Edition
Chicken Satay with Peanut Sauce sits in the Thailand chapter
The book carries this recipe in full alongside the rest of the Thailand chapter, the pastes and dips it is built on, and the twenty-seven pantry studies that open the collection.
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