Chicken Satay Skewers with Creamy Peanut Sauce
I love this one because it’s one of those recipes that makes people think, “I can’t believe I made this at home.” The marinade does all the heavy lifting, and the peanut sauce is the kind you’ll want
There are certain recipes that become part of your hands before they ever become part of your recipe collection. Chicken satay is one of those for me.
During my culinary internship at the Mandarin Oriental, I must have made hundreds, maybe thousands of these skewers. They were a favorite by the pool, where guests would spend long afternoons in the Miami sunshine, ordering another round because they simply couldn’t resist “just one more skewer.” They also appeared as an elegant passed appetizer for private events, disappearing almost as quickly as we could send them out of the kitchen.
Back then, I wasn’t just learning recipes, I was learning why people fall in love with food.
I remember threading skewer after skewer, making sure every piece of chicken was just the right size so it cooked evenly. I learned to trust my eyes instead of the clock, waiting for that perfect caramelization where the spices became fragrant and the edges picked up just enough char. And I learned that a truly great peanut sauce isn’t just peanut butter mixed with a few ingredients. It should be alive. Sweet, salty, creamy, tangy, with just enough heat to make you immediately want another bite.
It’s funny how certain dishes can transport you. Every time I make chicken satay, I’m right back in that kitchen hearing the rhythm of tickets printing, feeling the energy of service, and watching plates head out to guests who were about to create a memory they didn’t even know they were making.
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