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1
Cut and Marinate the Chicken
10 Minutes Active, 30 Minutes Marinating
Fridge, 4°C (39°F)
Slice the chicken into long, thin strips about 12 cm long and 2 cm wide. Whisk the coconut milk, kecap manis, garlic, chopped shallot, turmeric, coriander, cumin, ginger, lime juice, brown sugar and salt into a paste, then toss the chicken through it until every strip is coated. Cover and refrigerate for at least 30 minutes.
Cutting the chicken into thin strips, not cubes, is what makes it satay: the strips grill in minutes and pick up char at the edges.
Done when: Every strip is evenly yellow from the turmeric and glossy with marinade; no dry white patches remain.
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2
Make the Peanut Sauce
10 Minutes
Gentle simmer, about 95°C (200°F)
Warm the remaining 80 g coconut milk in a small saucepan over low heat. Whisk in the peanut butter, soy sauce, 15 g lime juice, 10 g brown sugar, sambal oelek and the remaining 6 g garlic, then add the water a spoonful at a time until the sauce is thick but pourable. Simmer gently for 3–4 minutes, stirring, until glossy. Taste and adjust: more lime for brightness, more sugar for sweetness, more water to thin.
Keep the heat low — peanut butter scorches fast. If the sauce splits, whisk in a spoonful of cold water off the heat and it will come back together.
Done when: The sauce coats the back of a spoon and falls in a slow ribbon; it tastes balanced — salty, sweet, sour and a little hot.
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3
Make the Cucumber Salad
5 Minutes
Room temperature, about 21°C (70°F)
Toss the cucumber half-moons with the sliced 30 g shallot and the chilli rings. Whisk the rice vinegar with 5 g brown sugar and a pinch of salt until dissolved, then pour over the salad and toss. Leave it to sit while the chicken grills so the flavours meld.
Scoop out the cucumber seeds first — they are mostly water and would dilute the dressing and make the salad soggy.
Done when: The cucumber is glossy with dressing and tastes sharp and lightly sweet against the rich sauce to come.
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4
Thread the Skewers
5 Minutes
Room temperature, about 21°C (70°F)
Soak 12 bamboo skewers in water for 20 minutes if you are grilling over charcoal or an open flame. Thread each chicken strip onto a skewer in a loose zigzag, folding it back and forth so it lies flat and cooks evenly. Leave a little space at each end for handling.
Do not pack the chicken tightly onto the skewer — a loose fold lets the heat reach every side and gives you the charred edges that make satay taste like satay.
Done when: Each skewer carries one strip, folded flat, with no thick bunched-up sections.
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5
Grill the Satay
12 Minutes, Plus 3 Minutes Rest
High heat, 230°C (450°F); chicken must reach 74°C (165°F)
Brush the grill or a heavy pan with the oil and heat it until very hot. Grill the skewers for 5–6 minutes per side, turning once, until golden with charred edges. Check the thickest strip with a thermometer — it must reach 74°C (165°F) in the centre. Rest the skewers for 3 minutes, then serve with the warm peanut sauce and the cucumber salad.
Do not press the skewers down while they grill — pressing squeezes out the juices. If the outside darkens before the centre is done, move the skewers to a cooler part of the grill.
Done when: Deep golden with dark charred edges, juices run clear, and the centre reads 74°C (165°F) on a thermometer.
auto_awesome Finishing Touches & Plating
Spoon the warm peanut sauce over the skewers or serve it in a small bowl for dipping, and scatter the cucumber salad alongside. Eat while the chicken is still hot and the edges are crisp — satay waits for no one.
Indonesia
35m
France
Vietnam