Charred Chicken Satay Cucumber Scoops
Juicy charred chicken and peanut sauce fill cool cucumber scoops for a quick snack with bright Thai-inspired flavor.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (98 reviews)
INSPIRED BY
The idea combines the smoky pull of satay with the cool crunch of a hand-held cucumber bite.
Story
Theo wants a snack with enough attitude to wake up a quiet table. These chicken bites bring char, the peanut sauce brings the bass line, and cucumber keeps the whole thing moving. They are easy to pass around and hard to stop eating. Make extra sauce because somebody will swipe it with a spoon.
By Theo
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 tablespoon neutral oil
- 2 large English cucumbers
- 1/3 cup creamy peanut butter
- 2 tablespoons warm water
- 1 teaspoon rice vinegar
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped roasted peanuts
Instructions
- Toss the chicken with soy sauce, lime juice, brown sugar, ginger, and oil, then let it stand for 5 minutes.
- Whisk the peanut butter, warm water, and rice vinegar in a small bowl until smooth and spoonable.
- Cut each cucumber into 1-inch pieces and use a small spoon to scoop out a shallow cup, leaving the bottom intact.
- Heat a large skillet over medium-high heat and cook the chicken for 8 to 10 minutes, turning often, until browned and cooked through.
- Spoon a little peanut sauce into each cucumber cup, then add a piece or two of warm chicken.
- Scatter the cups with cilantro and chopped peanuts, then serve with the remaining sauce for dipping.
Chef Tips
- Do not marinate the chicken for more than 30 minutes because the lime can change its texture.
- Use a melon baller to make neat cucumber cups quickly.
- Cook the chicken in two batches if the skillet feels crowded.
- Add a pinch of red pepper flakes to the sauce for heat.
Cook's Notes
- **Chicken:** Thigh meat stays juicy in the hot pan.
- **Cucumbers:** Leave a solid base so each scoop holds its filling.
- **Sauce:** Add warm water a teaspoon at a time until smooth.
- **Batching:** Cook in batches for better browning.