Chicken Satay Skewer

Olivia Homecook
by Olivia Homecook
15 Skewers
2 hr 30 min

With the warmer weather beginning to roll in, one can't help but think about firing up the coals and threading some barbecue sticks, so here's a recipe just for that!

This Southeast-Asian satay recipe is rich and spice-forward that is perfectly paired with a peanut sauce, a must-have accompaniment for flavour, but also importantly, moisture.

On the note of moisture, chicken thighs tend to do best for satay, but you could always use chicken breast or tenderloin, though they may end up a little drier than the thighs due to a lower fat content.

It's a simple recipe with a fantastic result!

For a vegan option you may replace the chicken with hard tofu or cauliflower, paprika or zucchini.

For more recipe ideas please visit my IG: olivia_homecook

Recipe details
  • 15  Skewers
  • Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min
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Chicken satay marinade
  • 1 kg chicken breast/fillet, cut into small cubes about 2cm x 2cm
  • 3 tbsp oil
  • 2 cloves garlic
  • 4 shallots or pearl onions
  • 2 tsp curry powder
  • ½ tsp ground coriander
  • 1 tsp chili powder
  • ½ tbsp salt or more to taste
  • 1 tsp sugar
  • ¼ cup coconut cream
  • Bamboo skewers, 15 pcs soaked in water at least one hours to prevent the skewers burning in the grill.
Peanut sauce
  • ⅓ cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, pressed or minced
  • 1 tsp dried chilli flakes (optional)
  • 3 tbsp coconut milk - or you may replace with water.
Chicken satay marinade
Blend all the marinade ingredients in a food processor or blender.
In a medium bowl combine the chicken and the marinade spices, mix well. Marinate and refrigerate for about 1 hour.
Thread 4-5 pieces of the chicken meat onto the bamboo skewers. It is ready for grilling.
Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides.
Serve hot with the peanut sauce.
Peanut sauce
In a small saucepan, add together all the ingredients except the coconut milk/water, stir and cook over low heat until just warm and all ingredients disolved.
Add the coconut milk/water. Cook over medium heat, stir continuously for about 5 minutes or until the peanut sauce thickens to your desired consistency.
Served warm, you may drizzle over the satay or serve it on the side.
  • You can prepare the chicken satay the day before - marinate overnight for deeper flavor.
  • The peanut sauce can be kept in an airtight container and refrigerate for a week. Simply reheat it before serving.