Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp soy sauce (light or regular)
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar, packed (light or dark)
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp cumin powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (about 1 tablespoon)
  • 2 tbsp vegetable oil
  • 1 tbsp lime juice
  • 16 bamboo skewers, soaked in water for at least 30 minutes
  • 1/2 cup (120ml) coconut milk (full fat, canned)
  • 1/2 cup (120g) peanut butter (smooth or crunchy)
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar, packed
  • 1 tbsp lime juice
  • 1 tsp fish sauce
  • 1/2 tsp sriracha (or other hot sauce, optional)
  • 1 clove garlic, minced
  • 1/4 cup (60ml) water (or more, to adjust consistency)

Instructions:

  1. In a medium bowl, whisk together the soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, cayenne pepper (if using), garlic, ginger, vegetable oil, and lime juice.
  2. Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or preferably overnight.
  3. While the chicken is marinating (or beforehand), whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, fish sauce, sriracha (if using), and garlic in a separate bowl. Add water gradually until the sauce reaches your desired consistency.
  4. Thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a small space between each piece.
  5. Preheat your grill to medium heat. Grill the skewers for 5-6 minutes per side, or until the chicken is cooked through and slightly charred. (Alternatively, bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.) Brush with extra satay sauce during the last few minutes of cooking, if desired. Internal temp should be 165F.
  6. Remove the skewers from the grill and serve immediately with the remaining satay sauce.