Chicken and Oyster Mushroom Satay

Juicy chicken skewers—marinated in aromatic spices and coconut milk, then grilled for a smoky char—are a street-food favorite you can enjoy in your own backyard. Served with velvety peanut sauce, each bite blends sweet and salty flavors with a hint of heat. For vegetarians, double the mushrooms and skewer them separately.

MAKES 12 SKEWERS

FOR THE PEANUT SAUCE

• 1 cup (240 ml) full- fat coconut milk

• ½ cup (125 g) smooth unsweetened peanut butter

• 2 tablespoons honey

• Juice of ½ lime

• 1 tablespoon red curry paste

• 2 teaspoons soy sauce

• 1 teaspoon kosher salt

FOR THE SKEWERS

Firepit Feast: Adventurous Recipes for Live-Fire Cooking Diana Yen

• ¾ cup (180 ml) full- fat coconut milk

• 2 tablespoons curry powder

• 2 tablespoons neutral oil (such as canola or avocado oil), plus more for brushing

• 1 tablespoon red curry paste

• 1 teaspoon honey

• 1 teaspoon kosher salt

• 1½ pounds (680 g) boneless, skinless chicken thighs

• 7 ounces (200 g) oyster mushrooms, torn into strips

FOR SERVING

• Cilantro leaves, peanuts, and lime wedges

SPECIAL EQUIPMENT

• 12- inch (30 cm) metal skewers, or bamboo skewers soaked in water for at least 30 minutes

Make the peanut sauce: In a bowl, whisk together the 1 cup (240 ml) coconut milk, peanut butter, honey, lime juice, red curry paste, soy sauce, and salt. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

Make the skewers: In a large bowl, whisk together the ¾ cup (180 ml) coconut milk, curry powder, oil, red curry paste, honey, and salt. Cut the chicken thighs into 1-inch-wide (2.5 cm) strips. Add the chicken and mushrooms to the bowl, gently tossing to coat with the marinade. Set aside to marinate for 20 minutes at room temperature or covered in the refrigerator for up to 3 hours.

Thread the mushrooms and chicken on the skewers, folding the strips back and forth accordion-style, alternating stacks of mushrooms between pieces of chicken. Leave a few inches on the ends for holding. Set the skewers on a sheet pan and season with salt.

Prepare a fire for medium- high heat (see page 20), set a grate over it, and brush the grate with oil.

Cook the skewers on the grill, turning occasionally and basting with the reserved marinade, until charred and cooked through, 10 to 14 minutes. Transfer to a serving platter and scatter chopped cilantro over the skewers. Sprinkle chopped peanuts over the peanut sauce and serve alongside the skewers with lime wedges for squeezing over.

Excerpted from Firepit Feast by Diana Yen (Artisan Books). Copyright © 2025. Photographs by Diana Yen and Dylan Gordon.

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