Grilled Chicken Satay with Charred Pineapple-Peanut Dipping Sauce

How to Make Grilled Chicken Satay with Charred Pineapple-Peanut Dipping Sauce

1. 1

   Step 1: Make the lemongrass-coconut marinade and marinate the chicken

   In a blender or food processor combine chopped lemongrass, garlic, coconut milk, fish sauce, brown sugar, and lime juice. Blend to a rough paste, then toss with the chicken strips in a bowl or resealable bag until well coated. Cover and refrigerate at least 30 minutes and up to 4 hours for best flavor (30–60 minutes is plenty if short on time).

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs, trimmed and cut into 1" strips
   • 2 stalksFresh lemongrass stalks, tough outer layer removed and roughly chopped
   • 3 clovesGarlic cloves, peeled
   • 1/2 cupFull-fat coconut milk
   • 2 tbspFish sauce
   • 1 tbspLight brown sugar, packed
   • 2 tbspFresh lime juice
   
2. 2

   Step 2: Prepare skewers and preheat the grill

   Soak bamboo skewers in cold water for 20–30 minutes while the chicken marinates to prevent burning. When ready to cook, thread chicken pieces onto skewers, leaving a little space between pieces so heat circulates. Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C) and oil the grates to prevent sticking.

   For this step

   • 12 piecesBamboo skewers (soaked in water 20–30 minutes before grilling)
3. 3

   Step 3: Char the chicken and pineapple on the grill

   Grill the skewers over direct heat 3–4 minutes per side until well charred in spots and cooked through (internal temperature 165°F / 74°C) — avoid moving too often so you get good grill marks. At the same time, place pineapple rings or chunks directly on the grate and cook 2–3 minutes per side until caramelized and smoky. Transfer cooked chicken and pineapple to a plate to rest briefly.

   For this step

   • 1 smallSmall fresh pineapple, cored and cut into 1/2" rings or chunks
   
4. 4

   Step 4: Blend the charred pineapple–peanut dipping sauce

   In a blender or food processor add about 1 cup of the charred pineapple (reserve extra for garnish), the creamy peanut butter, a splash (1–2 tsp) of fish sauce, and 1–2 tsp lime juice; pulse until smooth. Thin with warm water a tablespoon at a time to reach dipping consistency, and taste to adjust balance — add a pinch of sugar or another dash of fish sauce if needed. For a smoky edge, reserve a few charred pineapple pieces to stir in for texture.

   For this step

   • 1/2 cupCreamy peanut butter
   
5. 5

   Step 5: Serve and tips for crowds & make-ahead

   Arrange skewers on a platter with small bowls of the warm pineapple–peanut sauce for dipping and extra charred pineapple on the side. For parties: keep skewers warm on a sheet pan in a low oven (200°F / 95°C) and refresh grill-marked edges as guests arrive; you can marinate chicken up to 24 hours ahead and make the sauce a day ahead (reheat briefly or serve at room temperature).
   

1. In a blender or food processor combine chopped lemongrass, garlic, coconut milk, fish sauce, brown sugar, and lime juice. Blend to a rough paste, then toss with the chicken strips in a bowl or resealable bag until well coated. Cover and refrigerate at least 30 minutes and up to 4 hours for best flavor (30–60 minutes is plenty if short on time).
2. Soak bamboo skewers in cold water for 20–30 minutes while the chicken marinates to prevent burning. When ready to cook, thread chicken pieces onto skewers, leaving a little space between pieces so heat circulates. Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C) and oil the grates to prevent sticking.
3. Grill the skewers over direct heat 3–4 minutes per side until well charred in spots and cooked through (internal temperature 165°F / 74°C) — avoid moving too often so you get good grill marks. At the same time, place pineapple rings or chunks directly on the grate and cook 2–3 minutes per side until caramelized and smoky. Transfer cooked chicken and pineapple to a plate to rest briefly.
4. In a blender or food processor add about 1 cup of the charred pineapple (reserve extra for garnish), the creamy peanut butter, a splash (1–2 tsp) of fish sauce, and 1–2 tsp lime juice; pulse until smooth. Thin with warm water a tablespoon at a time to reach dipping consistency, and taste to adjust balance — add a pinch of sugar or another dash of fish sauce if needed. For a smoky edge, reserve a few charred pineapple pieces to stir in for texture.
5. Arrange skewers on a platter with small bowls of the warm pineapple–peanut sauce for dipping and extra charred pineapple on the side. For parties: keep skewers warm on a sheet pan in a low oven (200°F / 95°C) and refresh grill-marked edges as guests arrive; you can marinate chicken up to 24 hours ahead and make the sauce a day ahead (reheat briefly or serve at room temperature).