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Chicken Sate / Satay with Peanut Sauce

Recipe by Connie Veneracion
Just to reiterate, sate / satay is the dish, not the peanut sauce.
In this recipe for Thai chicken sate / satay, the chicken is marinated in a mixture of coconut milk, fish sauce, soy sauce, Sriracha, garlic, ginger and turmeric.
Chicken thighs are ideal for cooking sate / satay. If using breast fillets, I recommend keeping the skin on. 
Smooth or chunky peanut butter are both okay to use. Personally, I prefer chunky because I enjoy the occasional crunch from the bits of peanut.
Prep Time 15 mins
Cook Time 8 mins
Marinating time 30 mins
Course Snack
Cuisine Thai
Servings 4 people
How to Cook Chicken (Sate / Satay) with Peanut Dipping Sauce

Ingredients
  

Chicken and marinade

Peanut sauce

  • 2 tablespoons lime juice (lemon juice is okay but you may need more)
  • 2 tablespoons grated palm sugar (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
  • 1 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • ¼ cup unsweetened peanut butter (see notes after the recipe)
  • 1 teaspoon sesame seed oil

To assemble the chicken sate / satay

  • 12 to 15 bamboo skewers (soaked in water for 30 minutes if grilling over live charcoal)

Instructions
 

Marinate the chicken

  • Pound the chicken fillets into uniform thickness then cut into bite size pieces.
  • Place the chicken pieces in a bowl, add the rest of the ingredients for the marinade and mix well.
  • Cover the bowl and let the chicken soak up the flavors for 30 minutes in the fridge.

Make the peanut dipping sauce

  • While the chicken marinates, whisk the lime juice sugar and fish sauce in a microwaveable bowl.
  • Add the peanut butter and ginger to the lime-sugar-fish sauce mixture.
  • Microwave for 10 seconds on HIGH to soften the peanut butter.
  • Stir in the sesame seed oil.
  • Taste and add more lime juice, fish sauce or sugar, until you get the balance that pleases you.

Grill the chicken

  • Drain the chicken.
  • Thread the chicken pieces with the bamboo skewers, three to five pieces per skewer depending on their length.
  • Grill the skewered chicken (charcoal is traditional but we did this on a stovetop grill) over medium-high heat, two to four minutes per side depending on the thickness of the meat.

Serve the chicken sate / satay

  • Arrange the grilled skewered chicken on a plate and serve with peanut dipping sauce on the side.

Notes

Updated from a post originally published in November 24, 2020
Keyword grilled, skewered