Chicken Satay

Yes—marinate chicken in the refrigerator for up to 12 hours. The peanut sauce keeps in the refrigerator for up to 5 days; reheat gently over low heat, stirring often and adding water if it thickens, until warm.

Use a grill pan or cast-iron skillet over medium-high heat. Cook skewers for 10–12 minutes, turning every 2–3 minutes, until cooked through. You can also broil 4 inches from the heat for 10–12 minutes, turning halfway, for less browning but similar results.

Yes—cut thighs into 1-inch pieces and grill for 12–14 minutes. Thighs are more forgiving and stay juicier, though they take slightly longer to cook through.

Don't let it boil—heat it slowly over medium heat and stir constantly. If it does separate, whisk in water a tablespoon at a time over low heat. Make sure your peanut butter is well-blended with the other liquids before adding it to the pan.

Serve with cucumber salad, jasmine rice, or as an appetizer with lettuce leaves and fresh herbs for wrapping. Lime wedges and extra chili sauce on the side are traditional.

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 8–10 minutes until warmed through, or gently in a skillet over medium heat for 3 minutes per side. Don't microwave, as it dries the chicken. Reheat sauce separately.