SaveChicken satay with peanut sauce
Thin strips of chicken thigh tossed in a turmeric, curry and coconut marinade, threaded on skewers and broiled until charred at the edges, with a creamy coconut peanut sauce for dipping. It is our quick take on the street-food favorite, ready in 20 minutes.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 460 kcal
Method
Amounts in the steps are for the original 4 servings. Use the ingredient list for your amounts.
Heat the broiler to high with a rack about 4 inches below it, and line a sheet pan with foil brushed with a little oil. Cut the chicken into strips about ½ inch thick and 1 inch wide.
In a bowl, whisk ¼ cup (60 ml) of the coconut milk with 1 tbsp of the soy sauce, 1 tbsp of the brown sugar, the curry powder, turmeric, coriander, garlic and oil. Toss in the chicken until coated.
Thread the chicken onto 12 skewers, weaving each strip back and forth so it lies flat, and lay them on the pan.
Broil until browned in spots, then turn the skewers over.
Broil until the edges are charred and the chicken is cooked through (165°F).
Meanwhile, put the peanut butter, the remaining ½ cup (120 ml) coconut milk, 1 tbsp soy sauce, 2 tsp brown sugar, the sriracha and water in a small saucepan. Simmer over medium-low heat, whisking, until smooth and glossy, then take it off the heat and stir in the lime juice.
Pile the skewers on a platter with the peanut sauce, cucumber slices and lime wedges, and scatter the chopped peanuts and cilantro over the top.
Tips
- Thin strips and the sugar in the marinade give charred edges fast, so no long marinade is needed. If you have time, marinate the chicken in the fridge for up to a day.
- Metal skewers are easiest. With bamboo skewers, soak them ahead if you can, or wrap the bare ends in a strip of foil so they don't scorch under the broiler.
- To grill instead, cook over medium-high heat for 3 to 4 minutes per side. Leftover peanut sauce keeps in the fridge for 4 days; loosen it with a splash of warm water.
Nutrition per serving
- Calories
- 460
- Protein
- 36 g
- Carbs
- 15 g
- Fat
- 29 g
- Saturated fat
- 12 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 690 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Instant-read thermometer Takes the guesswork out of doneness.
- Kitchen tongs For turning anything in a hot pan.
- Citrus squeezer Every drop of juice, no seeds.
- Metal skewers Reusable and they don’t burn.
Pantry finds
- Sriracha Garlicky chili sauce for heat and tang.
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