Satay Chicken with Peanut Sauce

Ingredients

• 450 g boneless skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 cloves garlic
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 cup peanut butter (creamy)
• 1/2 cup coconut milk (light or regular)
• 1 tsp fish sauce(optional)
• 1 tbsp rice vinegar
• 1 tbsp sriracha or chili paste
• 1 tsp fresh ginger
• 1/2 large cucumber
• 1/8 tsp salt
• 2 tbsp fresh cilantro (optional garnish)(optional)
• 6 pieces skewers (wood, soaked if needed)(optional)

Instructions

1. 1

   Prep (15 min): Cut chicken into 2–3 cm pieces. In a bowl, mix soy sauce, brown sugar, lime juice, minced garlic, coriander, and cumin. Toss chicken with the marinade.

2. 2

   Skewer (5 min within prep): Thread chicken onto skewers. If using wooden skewers, soak them in water for 10–15 minutes beforehand.

3. 3

   Cook (20 min): Heat a grill pan or skillet over medium-high heat. Cook skewers, turning every 2–3 minutes, until chicken is cooked through and lightly charred, about 20 minutes total.

4. 4

   Make peanut sauce (during cook): In a small saucepan over medium-low heat, whisk peanut butter, coconut milk, rice vinegar, ginger, sriracha/chili paste, and (if using) fish sauce until smooth and creamy. If too thick, add 1–2 tbsp water.

5. 5

   Cucumber relish (during cook): Dice cucumber finely. Toss with a pinch of salt and a squeeze of lime juice (to taste).

6. 6

   Serve: Plate skewers and spoon peanut sauce over or serve on the side with cucumber relish. Garnish with cilantro if desired.