Chicken Satay

Chicken Satay

I can’t believe it’s taken so long to get this Chicken Satay recipe up here. In fact, I only realised it wasn’t on our blog when I jumped on to check my measurements when I decided to make it the other day, so it was definitely time to get art photographed and posted.

(Warning, this recipe contains peanut butter and coconut milk so check your allergies before you think about making this one).

This one does take a little time to make, so if you’re usually pushed for time when it comes to cooking, you might want to prepare the marinade and get the chicken soaking up that flavour ahead of time. In fact, it would be even tastier if you let the chicken rest in the marinade overnight, just make sure you give it at least half an hour out of the fridge to come up to room temperature. Of course, it’ll take even longer if you decide to make the flatbreads to go with it (but they’re so worth the time) and especially if you cook up some brown rice too – because that takes forever. Seriously.

Anyway, this recipe is for slightly spicy, peanutty chicken skewers. A bit sticky and ¬†little bit crunchy but packed full of flavour, they can be served up with rice, noodles or bread, veg or salad, or you could even make mini ones for a starter or to serve up at a a party. The marinade itself doesn’t take all that long to whip up, but it always seems to take ages for me to trim and cut the chicken thighs, because I’m a bit funny about getting as much fat off them as possible – of course that’s personal preference. Chicken breast will work too but wouldn’t take as much cooking and will quite easily dry out if you cook it for too long. Thighs give you a little more cooking time which also helps to get that crunchy glaze on the marinade.

Let’s dive in!

Chicken Satay

Chicken Satay


  • 1 pack boneless, skinless chicken thighs
  • thumb sized piece fresh root ginger
  • 2 cloves garlic
  • 1 tbsp dark soy sauce
  • 1 tbsp runny honey
  • 1 lime
  • 2 tsp hot curry powder
  • 1/2 tsp chilli powder
  • 2 tbsp crunchy peanut butter
  • 1 tin coconut milk
  • Wooden or metal skewers for cooking on


  1. Grate the ginger and garlic into a bowl.
  2. Add the soy sauce, honey and the juice from the whole lime.
  3. Next, add the curry powder and chilli then the peanut butter.
  4. Add a couple of tablespoons of water to loosen the mixture and make it easier to mix and mix everything together.
  5. Take out 2/3 of the marinade and set it aside in a medium sized saucepan for the sauce. Slice the chicken into strips and add to the bowl with the remaining marinade.
  6. Mix the chicken into the marinade and let the flavours soak in for half an hour or so. If you're using wooden skewers, you should soak them in some water to help to stop the ends burning in the oven.
  7. Add a tin of coconut milk to the rest of the marinade that you set aside in a saucepan and turn it onto a low heat, stir together until heated through and well combined then turn off the heat until just before you're ready to serve.
  8. It's a tasty sauce hot, but if you let it cool it will thicken into a really yummy dip for carrot sticks and so on.
  9. Preheat the oven to 180c, line a large baking tray with tin foil and get your skewers ready. Thread a few pieces of chicken into each skewer in a sort of s shapes that the thin chicken strips will be evenly exposed to the heat of the oven.
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If you like the idea of peanut butter in a savoury dish, why not try our Sticky Peanut Butter Chicken recipe?

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