Chicken Satay

Fragrant with red curry, coconut and warm spices, these chicken satay skewers are quick to prepare and packed with flavor. A fragrant and rich marinade seasons the chicken while keeping it tender and juicy, and a hot grill gives the edges a little char. Serve with Thai Peanut Dipping Sauce and plenty of fresh lime for squeezing.

Serves 4

Ingredients:

2 tablespoons red curry paste

1 tablespoon red curry powder 

1 tablespoon kosher salt

1 tablespoon coconut sugar

1/4 cup full fat coconut milk

2 pounds boneless, skinless chicken breast, sliced into ½-inch slices across the grain

10-12 bamboo skewers, soaked in water

1 tablespoon safflower oil

Thai Peanut Dipping Sauce

1 lime, cut into wedges for serving

Directions:

In a medium bowl, whisk together the red curry paste, red curry powder, salt, coconut sugar and coconut milk until smooth. Add the chicken and toss until thoroughly coated. 

Thread the chicken onto the soaked skewers, folding longer pieces back and forth as needed so they sit securely on the skewers. Arrange the skewers in a shallow dish or on a rimmed baking sheet. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Preheat a grill to medium-high heat. Clean the grates well, then lightly oil them with the safflower oil. Grill the chicken skewers until lightly charred and cooked through, about 4–5 minutes per side, depending on the thickness of the chicken.

Serve hot with Thai Peanut Dipping Sauce and lime wedges on the side.

Tips:

Slice across the grain. Cutting the chicken across the grain helps keep it tender and makes the satay easier to eat straight from the skewer.

Keep the pieces consistent. Aim for strips of roughly the same thickness so the chicken cooks evenly.

Don't crowd the skewers. Thread the chicken snugly but leave a little room between folds so the heat can reach the surface and create nicely charred edges.

Soak bamboo skewers. A 30-minute soak helps prevent the exposed ends from scorching on the grill. For extra protection, you can wrap the exposed ends in a small piece of foil.

Watch the heat. The coconut sugar in the marinade can caramelize quickly. If the chicken is browning before it is cooked through, move the skewers to a slightly cooler section of the grill.

No outdoor grill? Cook the satay on a well-oiled grill pan or cast-iron skillet over medium-high heat, working in batches so the chicken sears rather than steams.