Entree: Christmas Island – Satay Chicken Skewers (Grilled marinated chicken skewers served with a spiced peanut dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 12-16 wooden skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 stalk lemongrass, white part finely chopped (or 1 tsp (5 g) lemongrass paste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
Peanut Sauce:
- 1/2 cup (125 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) rice vinegar
- 1-2 tsp (5-10 g) sambal oelek or chili paste, to taste
- 1 tbsp (15 g) brown sugar
- 1/4 cup (60 ml) warm water, adjust for desired consistency
To serve:
- 1/4 cup (15 g) chopped roasted peanuts
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges

Show original ingredient measurements

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 12-16 wooden skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) brown sugar
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 stalk lemongrass, white part finely chopped (or 1 tsp (5 g) lemongrass paste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
Peanut Sauce:
- 1/2 cup (125 g) smooth peanut butter
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) rice vinegar
- 1-2 tsp (5-10 g) sambal oelek or chili paste, to taste
- 1 tbsp (15 g) brown sugar
- 1/4 cup (60 ml) warm water, adjust for desired consistency
To serve:
- 1/4 cup (15 g) chopped roasted peanuts
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges

Instructions

1. Combine coconut milk, vegetable oil, kecap manis, soy sauce, brown sugar, garlic, ginger, lemongrass, turmeric, coriander, cumin, salt, and pepper in a bowl to make the marinade.
2. Add chicken pieces, toss to coat thoroughly, cover, and marinate in the refrigerator for at least 1 hour or up to 6 hours.
3. Thread marinated chicken onto soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
5. Grill skewers 3-5 minutes per side, turning once or twice, until charred at edges and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes.
6. Meanwhile, make the peanut sauce: whisk peanut butter, coconut milk, kecap manis, soy sauce, lime juice, rice vinegar, sambal, brown sugar, and warm water in a small saucepan over low heat until smooth and warmed through. Adjust thickness with water and seasoning to taste.
7. Arrange skewers on a platter, spoon peanut sauce over or serve on the side. Garnish with chopped roasted peanuts, cilantro, and lime wedges.