Name: Chicken Satay with Peanut Sauce & Cucumber Relish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1.5 lb boneless chicken thighs, sliced into strips; 1/2 cup coconut milk; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp curry powder; 2 cloves garlic, minced; Wooden skewers, soaked; 1/2 cup peanut butter; 1/4 cup coconut milk; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp chili garlic sauce; 1 cucumber, thinly sliced; 2 tbsp rice vinegar; 1 tbsp sugar

The story

Satay looks like a showpiece, but almost all of the effort is hands-off. The chicken sits in a coconut milk marinade spiked with curry powder and garlic, and that time is what delivers the flavor and keeps the thighs juicy over high heat. When it is time to cook, the skewers need only a few minutes a side.

The two accompaniments are what make it a meal. A rich peanut sauce, loosened with coconut milk and brightened with lime and chili garlic sauce, gives you something to dredge every bite through. A quick cucumber relish in sweetened rice vinegar cuts clean through that richness.

Use thighs, not breast. They stay tender and forgiving on the grill and take on char without drying out.

Method · 6 steps

How to make it

Combine the coconut milk, soy sauce, brown sugar, curry powder, and minced garlic in a bowl, add the sliced chicken thighs, and marinate at least 1 hour, up to overnight.
Why The marinade seasons the meat all the way through and keeps it moist over high heat. Longer is better, so start it the night before if you can.
Thread the marinated chicken strips onto the soaked wooden skewers, weaving each strip so it holds securely.
Why Threading the meat in a loose ribbon lets the heat and char reach more surface, and keeps it from spinning on the stick.
Whisk together the peanut butter, coconut milk, soy sauce, lime juice, and chili garlic sauce until smooth to make the peanut sauce.
Why The coconut milk loosens the peanut butter to a dippable consistency while the lime and chili keep it from turning heavy or flat.
Toss the thinly sliced cucumber with the rice vinegar and sugar, then let it sit for 10 minutes to make the relish.
Why That short rest lets the cucumber take on the sweet-tart brine, giving you the sharp bite that cuts the richness of the sauce.
Grill or broil the skewers 3 to 4 minutes per side, until charred at the edges and cooked through.
Why Fast and hot is the goal: it builds char before the lean thigh strips have a chance to dry out.
Serve the skewers hot, with the peanut sauce and cucumber relish alongside for dipping and spooning.
Why Keeping the sauce and relish on the side lets each bite stay crisp and lets everyone dress their own to taste.