Chicken Satay with Coconut-Peanut Sauce
Kebabs. Candy apples. Corn dogs. Food-on-a-stick shouldn’t be reserved for eating at your local fairgrounds once a year. Take this dinner-party-worthy chicken satay recipe. We marinate chicken strips in yogurt and spices, and then grill the skewers until slightly charred yet still juicy. And since no satay is complete without a dipping sauce, we had to make one that’s rich and creamy—with just a hint of heat. So don’t be surprised if you’re tempted to double-dip.
1 cup yogurt
2 teaspoons curry powder
1 tablespoon cumin
2 teaspoons coriander
Pinch of cayenne pepper
1½ pounds chicken strips
1 package pre-soaked bamboo skewers (see Finishing Touches)
2 tablespoons cilantro, for garnish
2 tablespoons scallions, for garnish
1 cup natural peanut butter
½ cup coconut milk
¼ cup soy sauce
¼ cup rice wine vinegar
2 garlic cloves
One ¼-inch piece fresh ginger
2 tablespoons chile paste
Chopped salted peanuts, for garnish
1. Make the Chicken Satay: In a medium bowl, mix the yogurt with the curry powder, cumin, coriander and cayenne to combine. Add the chicken and toss the meat in the marinade. Marinate, covered and refrigerated, for 1 hour (and up to overnight).
2. Make the Coconut-Peanut Sauce: In a blender or food processor, puree the peanut butter with the coconut milk, soy sauce, rice wine vinegar, garlic, ginger and chile paste until smooth. Transfer to a bowl and garnish with peanuts.
3. Heat a grill, grill pan or large skillet over high heat. While it’s heating up, thread the marinated chicken onto the skewers. Place the chicken skewers onto the hot cooking surface and cook until nicely charred on both sides, 3 to 5 minutes per side.
4. To serve, place the chicken skewers on a plate with a portion of the peanut sauce. Garnish with chopped fresh cilantro or sliced scallions, if desired.