The art of cooking usually involves incorporating a melody of flavors, and this recipe takes it a notch higher. By utilizing an aromatic blend of sweet, tart, and spicy paste, this updated version of chicken satay takes your taste buds on a sensory trip.

This flavorful paste incorporates the ideal blend of shallots, garlic, lemongrass, chiles, ginger, along with soy sauce, fish sauce, coriander, and brown sugar. Rather than using a classic liquid marinade, this chicken satay gets the robust flavors from the paste applied directly on the chicken breast strips which are then allowed to stand at room temperature for around ten minutes. Once it hits the grill, the sweet rub creates an appetizing, slightly caramelized exterior, perfect for a BBQ gathering.

In English, "Satay sauce" is generally associated with Indonesian-style peanut sauce - a rich fusion of crushed peanuts (or peanut butter), coconut milk, and exotic ingredients like ginger, lime, and spices. Even though peanut sauce is seen as an iconic accompaniment, it can be swapped with other sauces too. For instance, you might fancy serving your satay with Kecap manis, a dark, sweet variation of soy sauce or even a chile-based sambal.

Chicken is not the only type of meat you can use for this recipe. If chicken breast isn't your preference, juicy chicken thighs make for a great alternative. Or perhaps, you might like to experiment with thinly sliced beef, pork or whole shrimps.

While using bamboo skewers to grill your chicken, be sure to immerse them in water prior. Especially with thinner skewers, this inhibits flames catching or unsightly charring.

Done with the switch it up on the grill? Drizzle over some oil and put aside for ten minutes. In the meanwhile, take the leftover paste, heat it with some oil, adding in coconut milk, peanut butter, the remaining sugar, and fish sauce. Once it comes to a simmer, blend it with lime juice until the mixture is silky, forming the perfect dipping sauce for your satay.

Once the skewered chicken is lightly charred and thoroughly cooked, move them to a platter, dash them over with fresh cilantro and serve piping hot with the peanut sauce. It's time to savor your updated take on the classic chicken satay.