Indonesian-inspired · skewers
Grilled Chicken Satay with Peanut Sauce
Coconut-marinated chicken skewers char quickly and pair with a creamy lime-peanut dipping sauce.
Total time35 min
Hands-on25 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Toss chicken with coconut milk, tamari, turmeric, and 1/2 teaspoon salt. Let stand while the grill pan heats.
- 02
Thread chicken onto skewers and cook over medium-high heat until charred and 165°F, 3 to 4 minutes per side.
- 03
Whisk peanut butter, lime juice, sugar, and enough warm water to make a dipping sauce.
- 04
Serve the satay hot with peanut sauce and cucumber.
Make it work
Useful swaps
- Use sunflower seed butter for a nut-free sauce.
- Extra-firm tofu can replace chicken.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
