Chicken Satay

Chicken Satay ready to eat

Chicken satays our simple but delicious, cook on the barbecue or under the grill. The longer you marinate them of course the more flavour they will absorb but they still taste great when cooked at the last minute. There are millions of different satays through out the world, this recipe is just an easy combination of peanut butter and coconut milk.

6 Portions
Prep: 15 minutes (plus 30 + minutes marinating)
Cook: 5 minutes



  • 750g skinless breast, cut into 2-3cm cubes or strips
  • 12 wooden skewers (cut in half if preparing for canapes)


  • 1 garlic clove, finely chopped
  • 2 tsp grated ginger
  • 1 tsp turmeric
  • 1/2 lemon grass stem, finely chopped
  • juice 1/4 of a lime
  • 1 tbsp soy sauce
  • 50 ml coconut milk
  • 1 tsp sesame oil


  • 2 tsp grated ginger
  • 1 tsp turmeric
  • 1/2 lemon grass stem finely chopped
  • 3 tbsp crunchy peanut butter
  • 150ml coconut milk
  • 1 tsp Thai fish sauce

To Serve

  • boiled jasmine or basmati rice
  • Thai Vegetable Salad (optional)


  1. Soak the wooden skewers in water (for at least 30 minutes).
  2. Marinade: Place all the ingredients in a bowl and mix together well. Place the chicken pieces in the marinade, coating them well. Marinate for 30 minutes- 2 hours.
  3. Satay Sauce: Place all the sauce ingredients in a saucepan over a moderated-low heat. Stir the sauce so that all the ingredients are well combined and allow to simmer gently for 5 minutes, stirring regularly. Remove from the heat and keep warm until ready to serve or reheat.
  4. Kebabs: Place the chicken pieces onto the wooden skewers. Place them on a tray and pour over the remaining marinade.
  5. To Cook: Heat a grill or barbecue or barbecue to a high heat. Place the skewered chicken under the preheated grill or on the barbecue for 3-4 minutes on each side.
  6. To Serve: Pour a little satay sauce over the chicken skewers and serve the rest in a bowl. If you like accompany with rice and a Thai vegetable salad.