Grilled Chicken Satay Skewers with Toasted Peanut Sauce

⏱ 50 min · Serves 4

Juicy turmeric-and-lemongrass marinated chicken thighs, charred on skewers and dunked into a glossy, salty-sweet peanut sauce. It's the smoky street-food snack you can pull off in your own kitchen — grill pan, barbecue or hot oven all work.

Per serving: 720 kcal · 52.0g protein · 21.0g carbs · 48.0g fat

Ingredients

• 700g boneless, skinless chicken thighs, cut into 2cm strips
• 2 stalks lemongrass, tough outer layers removed, finely chopped
• 3 garlic cloves, grated
• 1 tbsp finely grated ginger
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp light brown sugar
• 2 tbsp soy sauce
• 1 tbsp fish sauce (or extra soy sauce)
• 3 tbsp coconut milk
• 1 tbsp neutral oil, plus extra for grilling
• 12-16 bamboo skewers, soaked in water 30 minutes
• For the peanut sauce:
• 150g crunchy peanut butter (or 150g roasted peanuts, blitzed)
• 200ml coconut milk
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 2 tsp tamarind paste or lime juice
• 1 tbsp palm or brown sugar
• 4-6 tbsp hot water, to loosen
• To serve:
• 1 lime, cut into wedges
• 1/2 cucumber, sliced
• 2 tbsp roasted peanuts, roughly chopped
• 1 red chilli, thinly sliced (optional)
• Handful coriander leaves

Method

1. In a bowl, mix the lemongrass, garlic, ginger, turmeric, coriander, brown sugar, soy sauce, fish sauce, coconut milk and oil. Add the chicken strips, toss to coat well and marinate 30 minutes at room temperature (or up to 24 hours in the fridge).
2. Meanwhile make the sauce: warm the curry paste in a small saucepan over medium heat for 1 minute until fragrant. Add the coconut milk, peanut butter, soy sauce, tamarind and sugar.
3. Simmer gently for 4-5 minutes, whisking, until thick and glossy. Loosen with hot water a tablespoon at a time until it coats a spoon. Taste and balance with more lime, sugar or soy. Keep warm.
4. Thread the chicken onto the soaked skewers, concertina-style, 3-4 strips per skewer. Don't pack them too tightly.
5. Heat a griddle pan, barbecue or grill to high. Brush the skewers with a little oil and cook for 3-4 minutes per side, until deeply charred at the edges and cooked through.
6. Pile the skewers onto a platter with cucumber and lime wedges. Scatter with chopped peanuts, chilli and coriander, and serve the warm peanut sauce alongside for dipping.