Zesty Grilled Satay with Gochujang & Lime Sauce

Satay, the beloved skewered delicacy hailing from Southeast Asia, has long captured hearts and taste buds with its succulent, charred morsels and creamy peanut sauce. In its traditional form, skewers of marinated meat—often chicken or beef—are grilled to smoky perfection, then dunked into a luscious blend of ground peanuts, coconut milk, and spices. But what happens when we invite flavors from around the world to join this party on a stick? Welcome to our modern fusion satay: a vibrant reimagining that marries the tangy kick of Mexican chili-lime, the umami depth of Korean gochujang, and the tropical sweetness of coconut-peanut drizzle, all anchored by a fresh cilantro-lime chimichurri finish. Imagine juicy chicken skewers, kissed by grill flames, each bite bursting with bright citrus notes and a touch of gentle heat. A drizzle of glossy, slightly sweet coconut-peanut sauce adds richness, while dollops of herbaceous chimichurri tie everything together with a verdant punch.

This fusion satay transcends borders, offering a journey across continents in every skewer. We start with a chili-lime-chipotle marinade inspired by Mexican adobo traditions, balanced by gochujang’s savory heat. The coconut-peanut drizzle nods to Southeast Asian roots but takes on a lighter, tropical twist. Finally, a cilantro-lime chimichurri—an unexpected flourish—lifts the dish with herbal brightness, marrying seamlessly with the spicy-sweet profile. Whether you’re hosting a backyard gathering, craving a unique appetizer, or seeking an easy weeknight dinner with global flair, this zesty fusion satay delivers. Get ready to ignite your grill, sharpen your skewers, and embark on a delicious adventure that celebrates the best of world cuisines.

• Cook time: 35 minutes (plus 2 hours marinating)
• Servings: 4 (about 12 skewers)
• Difficulty: Easy–Medium

Ingredients

For the Chili-Lime Gochujang Chicken:

• 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1" cubes
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• 1 chipotle pepper in adobo, minced
• 2 garlic cloves, grated
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Coconut-Peanut Drizzle:

• ¼ cup creamy peanut butter
• 2 tbsp light coconut milk
• 1 tbsp maple syrup or honey
• 1 tsp soy sauce
• Water to thin as needed

For the Cilantro-Lime Chimichurri:

• ½ cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 small jalapeño, seeds removed, finely chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, whisk together gochujang, lime juice/zest, minced chipotle, garlic, olive oil, salt, and pepper. Add chicken cubes, toss to coat, cover, and marinate in the fridge for at least 2 hours.
2. Prepare the Chimichurri: While chicken marinates, combine cilantro, lime juice, olive oil, jalapeño, garlic, salt, and pepper in a blender or food processor. Pulse until roughly chopped but still vibrant. Transfer to a bowl and refrigerate.
3. Make the Coconut-Peanut Drizzle: In a small bowl, whisk peanut butter, coconut milk, maple syrup, and soy sauce. Add warm water, a teaspoon at a time, until you reach a silky drizzling consistency. Set aside.
4. Assemble Skewers: Soak 12 wooden skewers in water for 10 minutes to prevent burning. Thread marinated chicken onto skewers, leaving a little space for even cooking.
5. Grill to Perfection: Preheat grill or grill pan over medium-high heat. Grill skewers 3–4 minutes per side, until charred edges appear and chicken is cooked through (internal temperature 165°F/74°C).
6. Plate and Serve: Arrange skewers on a platter. Drizzle generously with coconut-peanut sauce and spoon chimichurri alongside. Garnish with extra lime wedges or chopped cilantro if desired.

Tips, Variations & Serving Suggestions

• Veggie Option: Swap chicken for firm tofu or halloumi cubes and adjust grilling time.
• Spice Level: Increase heat by adding more gochujang or keeping chipotle seeds.
• Side Pairings: Serve with coconut rice, pickled cucumbers, or a crisp mango salad.
• Make-Ahead: Marinade and chimichurri can be prepared a day ahead for convenience.

FAQ

Can I use chicken breast instead of thighs?

Yes! Chicken breast works if you cut it into equal-size cubes. Watch closely to avoid overcooking, as breast meat cooks faster and can dry out.

How do I store leftovers?

Store cooked skewers, sauce, and chimichurri separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a hot oven or grill to retain char.

Can I make this gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce, and ensure your gochujang is gluten-free.