Chicken Satay , Peanut Sauce , Coconut Milk , Lime
Best for: A substantial passed appetizer for New Year’s Eve.
Slim chicken skewers are easy to pass around and quick to finish on the grill. Coconut, curry, and a creamy peanut-lime sauce give this party platter plenty of flavor without a complicated last-minute routine.
Grill: Two-zone heat at 400°F. Equipment: Covered grill, 16 metal skewers, bowls, small saucepan, thermometer.
Ingredients
10–14 Minutes Marinate: 1 hour 35–39 minutes. Total: 1 Hour 35–39 Minutes.
Chicken
- 1 1/2 lb boneless skinless chicken thighs, cut into 16 long strips
- 1/3 cup canned unsweetened coconut milk
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
- 1 tablespoon neutral oil
Sauce
- 1/3 cup smooth peanut butter
- 1/3 cup canned unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 tablespoon chopped cilantro
Directions
Mix the chicken coconut milk, soy sauce, lime juice, curry powder, sugar, and oil. Add chicken, cover, and refrigerate for 1 hour.
Whisk peanut butter, sauce coconut milk, lime juice, soy sauce, sugar, and water in a saucepan. Warm gently for 3–4 minutes until smooth without boiling hard; keep this sauce separate from raw chicken.
Preheat the grill. Thread one chicken strip lengthwise onto each skewer in a loose ribbon, keeping the meat in an even thin layer; discard marinade.
Grill over direct heat for 4–5 minutes per side, turning when the chicken releases from the grate.
Move skewers to indirect heat as needed and cook another 2–4 minutes, until several thick portions register 165°F. Check skewers from cooler areas of the grill as well.
Transfer to a clean platter, scatter with cilantro, and serve with the warm peanut sauce. Make the peanut ingredient clear to guests and caution that metal skewers are hot.
Grilling tip: Loosely threaded strips cook more evenly than tightly packed folds of chicken.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
