Dinner
Coconut-Marinated Chicken Satay with Peanut Sauce
Chicken thighs marinated in coconut milk, lemongrass, and warm spices, grilled on skewers and served with a rich homemade peanut dipping sauce. Marinate overnight or for just one hour — either way, this is summer cookout gold.
Ingredients
- 600g chicken thighs (boneless, skinless), cut into strips
- 400ml coconut milk
- 2 stalks lemongrass, white part only, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp ground coriander
- For the peanut sauce:
- ½ cup peanut butter (smooth)
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 3–4 tbsp warm water to thin
- Steamed rice and cucumber to serve
Method
Marinate the chicken
In a bowl, whisk together coconut milk, lemongrass, garlic, ginger, soy sauce, turmeric, and coriander. Add chicken strips and toss to coat. Cover and refrigerate for at least 1 hour (or overnight).
Make the peanut sauce
Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and garlic. Add warm water 1 tablespoon at a time until you reach a smooth, drizzleable consistency. Taste and adjust lime or soy as needed.
Thread the skewers
Thread marinated chicken strips onto skewers in a weaving motion. Discard remaining marinade.
Grill
Grill over medium-high heat for 4–5 minutes per side until cooked through and lightly charred. The chicken should reach an internal temperature of 75°C / 165°F.
Serve
Arrange skewers on a platter with steamed rice and sliced cucumber. Serve the peanut sauce in a bowl alongside for dipping.
💡 Chef's Tips
The peanut sauce will thicken as it sits — just add a splash of warm water and stir to loosen it. Leftovers keep in the fridge for 3 days. The sauce alone is brilliant as a noodle sauce or salad dressing.