Chicken satay

Chicken skewers with peanut sauce

Cuisine: Chinese

Main Ingredient: Chicken

Category: Starter

Difficulty: 5/10

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recipe by Admin
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Chicken satay

Serves: 12
Oven temp:
Prep Time: 30 mins
Cooking Time: 10 mins


1 pieceGinger; small
2 clovesGarlic
1 wholeLime; juice and zest
1 tablespoonHoney; clear
1 tablespoonSoy sauce
1 tablespoonCurry powder; mild
3 tablespoonPeanut butter; smooth
500 gramsskinless chicken breasts fillets
165 mlCoconut milk; can
1 teaspoonVegetable oil
white rice cooked and lime wedges; to serve


1Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and extract the juice. Mix it in a bowl with the honey, soy, curry powder and peanut butter. Give it a good mix, adding a small splash of water if it’s too stiff, then spoon two-thirds of the mix into a small pan. Set aside for Step 4.
2Put the chicken in the sandwich bag, one breast at a time, flatten each one with a rolling pin or a meat mallet – this isn’t essential, but it's good fun.
3Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, and stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
4Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and stir together with the peanut butter mix. The sauce needs to be heated gently and stirred.
5'Sew' the chicken onto the skewers. The chicken needs to be threaded into ‘S’ shapes onto the skewers.
6Paint the tray with oil and cook the chicken. Heat the grill to high and brush a baking tray with oil. Line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
7To serve, put the skewers on a platter, the sauce in a bowl, and serve with rice and lime wedges on the side.
  • Chicken satay

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