📖 Instructions

1. First, let's get the chicken prepped. Cut 1.5 pounds of boneless, skinless chicken thighs into thin strips, about 1/2 inch thick and 3-4 inches long. This helps them cook evenly and quickly.
2. Now, onto the marinade. In a mixing bowl, whisk together 2 tablespoons of soy sauce (I prefer low sodium), 1 tablespoon of fish sauce (don't skip this, it adds a great depth of flavor but if you absolutely cant handle fish sauce, just add more soy sauce), 1 tablespoon of honey or brown sugar, 2 cloves of minced garlic, 1 teaspoon of ground ginger, 1 teaspoon of ground turmeric, 1/2 teaspoon of cumin, and a pinch of red pepper flakes (optional, for a little heat).
3. Add the chicken strips to the marinade, ensuring they're fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or ideally for 2-4 hours. The longer it marinates, the more flavorful it becomes!
4. While the chicken is marinating, let's make the peanut sauce. In a saucepan, combine 1/2 cup of creamy peanut butter (smooth or crunchy, your choice!), 1/4 cup of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of lime juice (fresh is best!), 1 tablespoon of brown sugar or honey, 1 clove of minced garlic, and a pinch of red pepper flakes (optional).
5. Heat the saucepan over medium heat, stirring constantly until the peanut butter is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little more coconut milk until you reach your desired consistency. Taste and adjust seasonings as needed. Set aside and keep warm or at room temperature.
6. Now, it's time to assemble the satay skewers. Thread the marinated chicken strips onto bamboo skewers, about 3-4 strips per skewer. Make sure the chicken is evenly distributed on each skewer.
7. Preheat your grill to medium-high heat. If you don't have a grill, you can use a grill pan on the stovetop or even bake them in the oven at 400°F (200°C) for about 15-20 minutes.
8. Lightly oil the grill grates to prevent sticking. Grill the chicken satay skewers for about 2-3 minutes per side, or until they're cooked through and have a slight char. Be careful not to overcook them, as they can dry out easily.
9. Remove the chicken satay skewers from the grill and serve immediately with the peanut dipping sauce. Garnish with chopped peanuts, fresh cilantro, and lime wedges, if desired. Enjoy!
10. For an extra touch, you can serve the Chicken Satay with a side of coconut rice or a refreshing cucumber salad.