Chicken Satay

Chicken satay is the Thai street-food classic that turns marinated chicken strips into juicy skewers paired with a creamy peanut dipping sauce. The marinade does most of the flavor work: soy sauce, ginger, garlic, sherry, and a touch of sugar tenderize and season the meat in just a few hours.

The peanut sauce is what defines satay. Crunchy peanut butter gets thinned with water, stirred with garlic, onion, brown sugar, soy sauce, ketchup, lime juice, and red pepper flakes for that classic sweet-savory-spicy balance with a fresh citrus lift.

Weaving the chicken on skewers (rather than threading flat) is the move that gives satay its signature look and even cooking. The accordion folds expose more surface area to the heat for faster cooking and better browning.

Pro Tips

• Marinate at least 2 hours, ideally overnight, the longer soak gives more tender, deeply flavored meat.
• Soak wooden skewers in water for 30 minutes before threading to prevent burning during cooking.
• For more flavor than the microwave method, grill skewers over medium-high heat for 3 to 4 minutes per side, or broil 4 inches from the heat element.
• Make the peanut sauce slightly thinner than you want, it thickens as it cools.
• Use crunchy peanut butter for texture, smooth works but lacks the signature bite.

Variations

• Add a tablespoon of fish sauce to the marinade for a more authentic Thai flavor profile.
• Stir a tablespoon of coconut milk into the peanut sauce for a richer, creamier dip.
• Swap the chicken for pork tenderloin or beef sirloin strips for satay variations.