# Chicken Satay with Peanut Sauce

Chicken satay is marinated chicken threaded onto skewers, grilled until lightly charred, and served with a creamy, savory peanut dipping sauce. It is a classic Southeast Asian street food that is easy to make at home.

The coconut and curry marinade makes the chicken tender and fragrant, and the sauce comes together in five minutes. Cook the skewers on a grill or under the broiler.

- Total time: 35 min (prep 20 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 520 kcal, 38 g protein
- Cuisine: Thai. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 700 g boneless, skinless chicken thighs, cut into long 2 cm strips
- 1/3 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp curry powder
- 1 tsp ground turmeric
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 12 bamboo skewers, soaked in water 30 minutes
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk, for the sauce
- 1 tbsp soy sauce, for the sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar, for the sauce
- 1 tsp chili sauce or sriracha

## Method

1. Whisk the 1/3 cup coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic and ginger in a bowl. Add the chicken, toss and marinate 30 minutes to 4 hours in the fridge.
2. Soak the skewers in water so they do not burn. Thread each chicken strip onto a skewer in a wavy line.
3. For the sauce, warm the peanut butter, 1/2 cup coconut milk, soy sauce, lime juice, sugar and chili sauce in a saucepan over low heat. Whisk 3 to 4 minutes until smooth. Thin with water if it is too thick.
4. Heat a grill or grill pan to medium-high, or heat your broiler to high with a rack 10 cm (4 inches) from the heat.
5. Cook the skewers 3 to 4 minutes per side, until lightly charred and 165°F (74°C) inside.
6. Rest 3 minutes.
7. Serve the skewers with the warm peanut sauce and cucumber slices, with rice on the side if you like.

## Why it works

- Coconut milk and spices coat the chicken with fat-soluble flavor and keep it moist as it grills.
- A little sugar in the marinade helps the chicken char and caramelize at the edges.
- Fish sauce adds savory depth without a fishy taste once cooked.
- Cooking over high heat for a short time keeps the thigh meat juicy.
- Peanut sauce balances salt, sweet, tangy and spicy so each bite tastes complete.

## The science

- **Fish sauce umami.** Fish sauce is fermented fish and salt, full of glutamates that add deep savory flavor. In small amounts it blends into the background and boosts the marinade, making the chicken taste meatier rather than fishy.
- **Sweet and salty balance.** Sugar softens the sharp edge of salt and chili, and salt keeps sugar from tasting flat. In the peanut sauce, brown sugar and lime juice balance the soy and chili so nothing dominates and the sauce tastes round instead of sharp, sticky or one-note.
- **Marinade timing.** Marinades work on the surface, adding flavor and a little tenderness. Thirty minutes is enough for thin strips, and up to 4 hours is fine. Longer in salty, acidic liquid can make the texture mushy.

## Tips

- Soak bamboo skewers so they do not burn.
- Thread the chicken in a loose wave so it cooks evenly.
- Thin the sauce with warm water if it thickens as it sits.

## Mistakes to avoid

- Skipping the skewer soak means burned sticks, so soak at least 30 minutes.
- Overcooking dries the thin strips, so pull at 165°F (74°C).
- Boiling the peanut sauce can split it, so keep the heat low.

## Variations and swaps

- Use chicken breast strips and cook 2 to 3 minutes per side.
- Add a pinch of chili flakes to the marinade for heat.
- Serve in lettuce cups with cucumber and cilantro.
- Swap peanut butter for almond or sunflower butter for a nut-free-ish option, checking labels.
- Swap fish sauce for extra soy sauce plus a squeeze of lime.
- Swap coconut milk for plain yogurt in the marinade.

## Storage

Refrigerate skewers and sauce separately within 2 hours; keep 3 to 4 days. Reheat the chicken until it reaches 165°F (74°C), and warm the sauce gently with a splash of water.

## FAQ

**How long should chicken satay marinate?**

30 minutes to 4 hours is ideal. The marinade flavors the surface, and longer can start to soften the texture.

**Do I have to soak the skewers?**

Soaking bamboo skewers for 30 minutes helps stop them burning. Metal skewers do not need soaking.

**Can I make chicken satay in the oven?**

Yes. Broil on high, 10 cm (4 inches) from the heat, for 3 to 4 minutes per side, or bake at 450°F (230°C) for 12 to 15 minutes.

**What is satay sauce made of?**

Peanut butter, coconut milk, soy sauce, lime, a little sugar and chili. It should be creamy, savory and slightly sweet.

**Can I use chicken breast for satay?**

Yes, but it dries out faster. Slice it thin and cook just 2 to 3 minutes per side until it reaches 165°F (74°C).

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Source: https://cookingscientist.com/recipes/chicken-satay-peanut-sauce (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846