chicken satay

Chicken Satay with Peanut Chili Sauce

chicken satay

Chicken Satay with Peanut Chili Sauce

Nicky Corbishley
Marinated Thai chicken satay skewers - tender and juicy, with a lightly charred finish - served with a spicy peanut sauce. Even with a bit of marinating time it's super quick and easy! The satay peanut sauce has a few special additions for a spicy creamy finish you'll love!
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Prep Time 15 minutes
Total Time 1 hour
Course Appetizer, Dinner
Cuisine Asian, Chicken, Malaysian, Thai
Servings 4 Servings


Chicken Skewers:

  • 3 Chicken breasts - cut into long thin strips
  • 1 tbsp dark soy sauce - use tamari for gluten free
  • 2 garlic cloves - peeled and crushed
  • 7 oz 200ml coconut milk - from a tin
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp ground ginger

Satay sauce:

  • 3 heaped tbsp smooth peanut butter
  • 1 tbsp dark soy sauce - use tamari for gluten free
  • ½ tsp chili flakes red pepper flakes
  • 1 tbsp fish sauce (or Worcheshire sauce)
  • 7 oz coconut milk - from a small can
  • 1 tbsp light brown sugar (or Mirin - sweet rice wine)
  • ½ tsp ground coriander
  • Juice of 1 lime

To Serve:

  • 1 fresh red chili - thinly sliced
  • 2 tbsp Fresh coriander cilantro - chopped
  • ½ tsp chili flakes - red pepper flakes
  • ¼ red onion - peeled and finely sliced
  • 1 tbsp roasted peanuts - roughly chopped
  • 1 tsp sesame seeds


  • Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
  • Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).
  • Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
  • Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
  • Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
  • Brush a little oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
  • Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh coriander (cilantro) and a few slices of red chili. If you like lots of toppings, you can also top with chili flakes, a little red onion, a few chopped peanuts and some sesame seeds.


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