Chicken Satay Skewers {with Peanut Sauce}

A bowl of chicken satay skewers with a side salad and rice, with peanuts over the top.

4.82 from 33 votes

Chicken Satay Skewers {with Peanut Sauce}

This Chicken Satay Skewers with Peanut Sauce recipe makes a really tasty family dinner. Learn to make this quick and easy satay sauce from scratch.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the marinade:

2 Garlic cloves Peeled and crushed
2 tbsp Soy sauce
2 tbsp Runny honey
2 tsp Medium curry power
800 g Boneless, skinless chicken thighs Or breasts

For the sauce:

400 ml Coconut milk I use reduced fat
200 g Crunchy peanut butter
2 tbsp Soy sauce
2 tsp Medium curry powder
2 tbsp Honey
1-2 Limes Juice only

To garnish:

60 g Spring onions Trimmed and chopped
50 g Dry roasted peanuts Lightly crushed

Metric - Imperial

Instructions

Mix all of the marinade ingredients together and leave to marinade in the fridge for at least 2 hours.
Remove from the fridge and thread the chicken on to skewers. (Discard the marinade in that bowl if there is any left at the bottom.)
Put the skewers on the grill pan, under a hot grill and cook for about 10-15 minutes, turning regularly, until starting to blacken at the edges slightly.
While the chicken is cooking, put the sauce ingredients into a small saucepan and cook over a medium low heat for 10-15 minutes until thickened.
Serve the skewers and sauce together sprinkled with chopped spring onions and roasted peanuts.

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Notes

Skewers: If you're using wooden skewers, soak them in water while you marinade the chicken. This will stop them burning

Peanut butter: Make sure you use sugar-free peanut butter

Spring onions: These are known as scallions or green onions in the USA

Sauce: This makes quite a lot of sauce but honestly, who wants half a can of leftover coconut milk? It will keep in the fridge for a few days and is delicious with noodles or as a dipping sauce

Marinade: When it comes to marinating the meat, this isn’t compulsory but, honestly, they will be so flavourful if you can leave them for at least 2 hours. BUT if you need to marinade for less, even half an hour is better than nothing

Make in advance: If you want to prepare these ahead of time, simply marinade the chicken in the morning or the night before. Because this marinade isn’t highly acidic, you can leave it for longer than 2 hours if you need to

Nutrition