Step by step

Method

5 steps

1. 1

   Whisk ½ cup unsweetened coconut milk, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 tablespoon brown sugar, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and 2 grated garlic cloves in a bowl. Add 1½ lb boneless skinless chicken thighs cut into thin strips and turn to coat every piece. Cover and chill at least 20 minutes (up to a few hours) — the turmeric will tint the chicken golden.

2. 2

   Soak wooden skewers in water 20+ minutes so they don't scorch. Thread the chicken onto the skewers, leaving a little space between pieces so heat can get in.

3. 3

   For the peanut sauce: in a small saucepan over low heat, whisk ½ cup smooth peanut butter, ½ cup unsweetened coconut milk, 1 tablespoon lime juice, 1 tablespoon light soy sauce, and 1 teaspoon brown sugar. Loosen with warm water a tablespoon at a time until it's smooth and spoonable (like thick gravy). Keep warm over the lowest heat, stirring now and then so it doesn't seize.

4. 4

   Heat a grill pan or outdoor grill to medium-high — a drop of water should dance and evaporate. Cook the skewers, turning often, until browned with grill marks and the thickest pieces reach 165°F, 8–10 minutes. Chicken should feel firm, not soft and raw in the middle.

5. 5

   Serve the skewers with the warm peanut sauce, cucumber slices, and cilantro. You want juicy golden satay with a creamy salty-sweet peanut dip — not dry stringy chicken or a gluey peanut paste.