Satay Skewers with Peanut Sauce

Ingredients

• 1½ lb Chicken Thighs, in bite-size pieces
• Marinade: 2 tbsp soy sauce + 1 tbsp brown sugar + 1 tsp turmeric + 1 tsp coriander + 2 cloves garlic
• Peanut sauce: ⅓ cup peanut butter + 1 tbsp soy + 1 tbsp lime juice + 1 tsp sriracha + warm water to loosen
• 1 cucumber, chunked
• ½ red onion, in petals
• Skewers, soaked if wooden

Method

1. Marinate the Chicken Thighs at least 20 minutes — the turmeric-coriander-sugar trio is what makes satay taste like satay and stains everything gold, including you.
2. Whisk the peanut sauce until it pours like thick cream. Taste: salty-sweet-sour-spicy should all raise their hands.
3. Thread the Chicken Thighs snugly onto skewers — pieces touching, not spaced; they baste each other.
4. Grill or broil on high, turning every 2–3 minutes, until charred at the edges and cooked through (165°F for chicken), 8–10 minutes total. Sugar in the marinade means real char comes fast — stay close.
5. Serve with the sauce for dunking and the cucumber-onion alongside — the traditional cooling counterpoint, not a garnish. Alternate bites accordingly.