Chicken Satay with Coconut Marinade

Smoky, golden skewers with the unmistakable warmth of Southeast Asian spice, this chicken satay turns a quick marinade into something special. The paste is blitzed smooth in a blender: shallots, garlic, coconut milk, lemon juice, brown sugar, cumin, and turmeric, the last of which gives the chicken its sunny golden color.

The coconut milk does double duty, tenderizing the meat and helping the spices cling, while a couple of hours in the fridge lets all that flavor soak deep into the cubes.

Threading just four pieces per skewer, not crowded, is key; leaving space lets the heat reach every side so the edges char and crisp while the inside stays juicy.

A hot grill or broiler and a short cook is all it takes, turning to brown evenly. Serve hot off the skewer with a rich satay peanut sauce for dipping, the classic pairing that makes this a party favorite.

Chef Tips

• Soak wooden skewers in water for 30 minutes first so they don’t burn on the grill.
• Don’t crowd the skewers; spacing the pieces lets the heat char the edges instead of steaming them.
• Get the grill or broiler good and hot, then cook fast so the chicken browns before it dries out.
• Marinate at least an hour, two is better, for the coconut and spices to really penetrate.

Variations

• Use the same marinade on pork, beef, or shrimp.
• Blend a stalk of lemongrass or a knob of ginger into the marinade paste.
• Serve with cucumber salad and a peanut dipping sauce for the full satay spread.