Charred Chicken Satay with Quick Peanut Sauce

⏱ 45 min · Serves 4

Golden skewers of turmeric-marinated chicken thigh, kissed by the grill pan and dunked into a glossy, salty-sweet peanut sauce. Fast enough for a weeknight, good enough for a party.

Per serving: 790 kcal · 52.0g protein · 24.0g carbs · 56.0g fat

Ingredients

• 700g boneless skinless chicken thighs, cut into 3cm chunks
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 3 cloves garlic, grated
• 2 tbsp light brown sugar
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 150ml full-fat coconut milk
• 2 tbsp vegetable oil
• 150g crunchy peanut butter
• 1 tbsp red curry paste
• 200ml coconut milk (rest of the tin)
• 1 tbsp soy sauce
• 1 tbsp lime juice, plus wedges to serve
• 1-2 tsp brown sugar, to taste
• 4-6 tbsp hot water, to loosen
• 1 small cucumber, sliced, to serve
• Handful coriander leaves, to serve
• 12-16 bamboo skewers, soaked 20 min

Method

1. In a bowl, mix the ground coriander, turmeric, cumin, garlic, brown sugar, fish sauce, 1 tbsp soy sauce, 150ml coconut milk and 1 tbsp oil.
2. Add the chicken, toss to coat and marinate 20 minutes at room temperature (or up to 24 hours chilled).
3. Meanwhile make the sauce: heat 1 tbsp oil in a small pan, fry the curry paste 1 minute until fragrant.
4. Stir in the peanut butter, 200ml coconut milk, 1 tbsp soy sauce, lime juice and sugar. Simmer 3-4 minutes, loosening with hot water until spoonable. Taste and adjust.
5. Thread the chicken onto the soaked skewers, 4-5 pieces each, shaking off excess marinade.
6. Heat a griddle pan or barbecue over high heat. Cook the skewers 4-5 minutes per side until charred at the edges and cooked through (75C inside).
7. Rest 2 minutes, then pile onto a platter with cucumber, coriander, lime wedges and the warm peanut sauce for dipping.