Chicken satay skewers with big peanut dunk

The cook

1. 01

   Step 1GET THE CHICKEN SOAKING

   Mix the coconut milk, soy sauce, sugar, ginger, garlic and ground spices from the chicken group in a bowl. Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight. The 25 minutes of prep is hands-on time; allow this marinating time separately.

2. 02

   Step 2BUILD YOUR FIRE

   Light a charcoal kettle or hibachi for medium-hot direct cooking, with a cooler area alongside. On a kettle, bank the glowing charcoal to one side and aim for around 220°C with the lid down. On a hibachi, keep one end lightly fuelled. Let the flames die back before cooking.

3. 03

   Step 3THREAD THEM UP

   Thread the chicken onto 8 metal skewers, leaving the pieces touching lightly rather than squashing them tight. Let excess marinade drip back into the bowl so it doesn’t pour onto the coals. Discard the leftover raw marinade and wash your hands and kit.

4. 04

   Step 4MAKE THE BIG DUNK

   Put the peanut butter, coconut milk, soy sauce, sugar, sriracha and water from the sauce group into a small barbecue-safe saucepan. Warm on the cooler edge of the grill for 5–8 minutes, stirring regularly until smooth and gently bubbling. Keep the handle away from the coals and use heatproof gloves. Take off the heat, stir in the lime juice and add a splash more water if needed. You want a thick dunk, not peanut cement.

5. 05

   Step 5CHAR, TURN, REPEAT

   Lay the skewers over the medium-hot coals and cook for 12–15 minutes, turning every 2–3 minutes. Look for deep golden edges with little dark patches, not an all-over black crust. Move them into the cooler area whenever the marinade catches or fat causes a flare-up. Keep the sauce warm alongside, away from raw chicken drips.

6. 06

   Step 6CHECK AND REST

   Probe the thickest chicken pieces from the side, keeping the thermometer tip clear of the metal skewers. They’re ready at 75°C. If they’re coloured but not cooked through, finish over the cooler area, with the kettle lid on if using one. Transfer to a clean platter and rest for 5 minutes, loosely covered.

7. 07

   Step 7BRING THE CRUNCH

   While the chicken rests, toss the cucumber with the juice of half the lime and salt to taste. Stir the peanut sauce and loosen with a little warm water if it has thickened. Divide into individual dipping bowls so everyone gets their own generous dunk.

8. 08

   Step 8PILE IT HIGH

   Serve the skewers with the cucumber, peanut sauce and remaining lime wedges. Scatter over the chopped peanuts, coriander and optional chilli. Warn everyone that the metal skewers may still be hot. Char, crunch, sharp lime and a proper sticky dunk. Job done.