Indonesian Chicken Satay with Peanut Sauce

Method

1. 1

   Marinate the chicken

   In a bowl, mix the soy sauce, lime juice, garlic, coriander, turmeric and oil. Add the chicken and toss until evenly coated. Cover and chill for 20 minutes.

2. 2

   Make the sauce

   Put the peanut butter, coconut milk, brown sugar and remaining soy sauce in a small pan over low heat for 5 minutes, stirring often, until smooth and gently steaming. Loosen with a splash of water if it gets too thick.

3. 3

   Heat the grill

   Heat a grill or griddle pan over medium-high heat for 3 minutes.

4. 4

   Thread the skewers

   Thread the chicken onto the soaked skewers, leaving small gaps between pieces.

5. 5

   Cook the satay

   Grill over medium-high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until browned and the thickest piece reaches 74°C.

6. 6

   Warm the sauce

   Warm the peanut sauce over low heat for 1 minute, stirring until just steaming.

7. 7

   Serve

   Serve the chicken skewers with the sauce and lime wedges.

Tips

• Cut the chicken into similarly sized pieces so they cook at the same rate.
• Leave small gaps between pieces on the skewers so heat can reach their sides.
• Check the temperature in the centre of the thickest piece rather than relying on colour.
• If the sauce thickens while warming, stir in a splash of water.

Swaps

• Use chicken breast instead of thighs, keeping the pieces a similar size and checking for doneness.
• Use another neutral-tasting oil in place of the neutral oil.

Storing

Refrigerate leftover chicken and sauce separately in airtight containers for up to 3 days. Reheat gently until piping hot, loosening the sauce with a little water if needed.