Char-Grilled Chicken Satay with Rich Peanut Sauce Step-by-step instructions

Before you start

Before you begin, set up your grill for direct medium-high heat, aiming for about 450°F (232°C). Soak the bamboo skewers in water for at least 30 minutes. Cut the chicken thighs into 1-inch strips and combine the marinade ingredients in a bowl.

Marinate the chicken in the refrigerator for at least 30 minutes—this can be done up to 2 hours ahead. Have the melted coconut oil, a pastry brush, and tongs ready. Keep the peanut sauce warming on the stove or in a small saucepan over low heat while you grill.

Instructions

Marinate and Thread

1. 1Marinate the Chicken
   In a large bowl, combine the chicken thigh strips with turmeric, minced lemongrass, ground coriander, and sweet soy sauce. Use your hands or a spoon to coat every piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. While the chicken marinates, soak the bamboo skewers in water so they won't burn on the grill.
   Look for The chicken should be evenly coated with a golden-yellow marinade and smell fragrant with lemongrass and spice.
   Tip Cut the chicken into uniform strips so they cook evenly and thread onto skewers without twisting.
2. 2Thread the Skewers
   Remove the marinated chicken from the refrigerator. Thread 3 to 4 strips onto each soaked bamboo skewer, weaving the skewer through the center of each strip so the chicken lies flat. Leave a small space between pieces for even cooking. Press the chicken gently to keep it snug but not tight. Set the skewers on a plate and let them sit at room temperature for no more than 30 minutes before grilling.
   Look for The chicken strips should lie flat on the skewer, with no dangling edges that would burn.
   Tip If using wooden skewers, soaking them for 30 minutes is essential to prevent charring.

After marinating, the chicken strips should be uniformly golden yellow from the turmeric, with a fragrant aroma of lemongrass and coriander. When you thread the strips onto skewers, they should lie flat without twisting. The marinade will cling to the chicken, creating a paste-like coating that will later caramelize on the grill. If the chicken looks dry, you can add a teaspoon of oil to the bowl before threading.

Grill to Charred Perfection

3. 3Prepare the Grill
   Light a chimney starter full of charcoal and wait until the coals are glowing red with a light gray ash. Spread the coals in an even layer on one side of the grill. Set the grate in place and brush it clean. Aim for a medium-high heat of about 450°F (232°C). Have the melted coconut oil and a pastry brush ready for basting.
   Look for The coals should be glowing with a thin layer of ash, and you should be able to hold your hand 5 inches above the grate for only 2 to 3 seconds.
   Tip For a smoky flavor, add a few soaked wood chips to the coals just before grilling.
4. 4Grill the Satay
   Place the skewers on the grill over the hot coals. Cook for 3 minutes, then brush the tops with coconut oil and flip. Continue grilling for another 3 minutes, basting the cooked side with more coconut oil. The chicken should develop charred edges and a caramelized glaze. If the chicken is browning too quickly, move the skewers to a cooler part of the grill.
   Look for The edges of the chicken will darken and char slightly, and the surface will look glossy from the oil.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use tongs to flip the skewers gently to avoid tearing the chicken.
5. 5Check for Doneness
   Insert an instant-read thermometer into the thickest part of a chicken strip, avoiding the skewer. The temperature should read at least 165°F (74°C). If not, continue grilling for 1 to 2 minutes more and check again. Once done, transfer the skewers to a clean platter and let them rest for 3 minutes before serving.
   Look for The thermometer reads 165°F (74°C) and the juices run clear when the chicken is pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting the skewers allows the juices to redistribute, keeping the chicken moist.

As the skewers hit the hot grate, you’ll hear a satisfying sizzle and see wisps of smoke. After 3 minutes, the chicken should release easily from the grate and show deep grill marks.

After flipping and basting, the edges will darken and char slightly, and the surface will turn glossy from the coconut oil. The smell is intensely smoky and sweet. Check the temperature and ensure it reads at least 165°F (74°C) before moving on.

Sauce, Finish, and Serve

6. 6Drench with Peanut Sauce
   Warm the peanut sauce in a small saucepan over low heat, stirring occasionally, until it is pourable and fragrant. Place the grilled skewers on a serving platter and drizzle generously with the warm peanut sauce, turning to coat each skewer. Reserve extra sauce for dipping.
   Look for The sauce should be thick but pourable, coating the chicken in a glossy layer.
   Tip If the sauce is too thick, thin it with a splash of warm water or coconut milk.
7. 7Finish and Serve
   Squeeze fresh lime juice over the satay and sprinkle with fried shallots. Serve immediately with extra peanut sauce on the side, along with rice or a fresh cucumber salad if desired. The satay is best enjoyed hot off the grill.
   Look for The lime juice brightens the dish and the shallots add a crisp, savory crunch.
   Tip Serve the satay on a warm platter to keep it from cooling too quickly.

The warm peanut sauce should be thick but pourable, with a rich roasted aroma. When you drizzle it over the hot skewers, it should coat the chicken in a glossy layer, pooling slightly on the platter. The lime juice adds a bright, citrusy note, and the fried shallots provide a crisp, savory crunch. The finished satay looks lacquered and inviting, with the sauce glistening under the light.

Common mistakes

One common mistake is marinating the chicken too long; more than 2 hours can make the texture mushy due to the acidic components. Another is grilling over too-high heat, which burns the outside before the inside cooks—keep the grill at medium-high, not screaming hot.

Skipping the soak for bamboo skewers leads to charred, broken skewers. Also, avoid overcrowding the grill; leave space between skewers so the heat circulates and the chicken chars evenly.

How to tell it’s done

The satay is done when the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a strip. The exterior should be charred in spots, with a glossy, caramelized glaze from the sweet soy marinade.

The meat should feel firm but springy to the touch, and the juices should run clear when pierced. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part