Thai Chicken Satay Skewers With a Spicy Peanut Dipping Sauce

3 Servings
30 min

These Thai Chicken Satay Skewers are so delicious and taste great when served with the spicy peanut dipping sauce. The marinade ensures the chicken is so flavoursome and tender when cooked and could also be used on beef, pork or prawns if you want to try something different.


The spicy peanut dipping sauce boasts wonderful flavours such as sweetness from the coconut milk, saltiness from the peanut butter, sharpness from the lime and spiciness from the chilli flakes.


This dish works fantastically as a main meal served with steamed jasmine rice. Or why not serve it on its own as an appetiser as part of a multi-course Thai meal or at a BBQ?

These chicken satay skewers work fantastically as a main meal, appetiser or as part of a banquet or party food.

The dish can be served beautifully on a large white serving platter with the recommended garnishes. Perfect for impressing friends and family at dinner parties.

The spicy peanut dipping sauce is a great accompaniment with the skewers but also works as a fantastic dipping sauce for many other dishes, at BBQs or on a buffet table.

Thai Chicken Satay Skewers With a Spicy Peanut Dipping Sauce

Recipe details

  • 3  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Ingredients

For the Chicken Skewers

  • 3 chicken breasts, cut horizontally into thin slices
  • 1 tablespoon dark soy sauce
  • 2 cloves garlic, peeled and minced
  • 200ml coconut milk
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • Handful fresh coriander (for garnish)
  • A sprinkle of white sesame seeds (for garnish)
  • A sprinkle of dried red chilli flakes (for garnish)
  • Spring onions, sliced on a diagonal at 1mm thickness (for garnish)
  • Spray oil

For the dipping sauce

  • 3 heaped tablespoons of smooth peanut butter
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1/2 teaspoon dried red chilli flakes (plus extra for garnish)
  • 200ml coconut milk
  • 1 tablespoon soft brown sugar
  • 1/2 teaspoon ground coriander
  • Juice of 1 lime
  • A few sprigs of fresh coriander (for garnish)
  • 1 tsp chopped roasted peanuts (for garnish)

Instructions

For the Chicken Skewers

Mix the chicken with the garlic, coconut milk and ground spices.
Leave to marinade for at least 1 hour, but ideally overnight.
Thread the sliced chicken onto skewers, ensuring they are well spaced and do not overcrowd the skewer otherwise they won't cook evenly.
Heat a griddle pan until very hot, then spray the pan with oil.
Place the skewers onto the griddle and cook for around 10 minutes, until the chicken is fully cooked through. Turn the chicken occasionally to ensure even cooking.

For the dipping sauce

Put all of the ingredients in a small saucepan and place over a medium heat.
Stir continuously until it thickens, but do not allow it to come to a boil.
Stir in the lime juice and transfer to a small bowl.
Garnish with the fresh coriander, dried Chilli flakes and chopped peanuts.

Tips

  • If serving the sauce with the skewers, you may find it easier to complete steps 1 & 2 of the dipping sauce recipe before you cook the chicken, then warm the sauce through once the meat is cooked and complete the recipe.
  • The skewers could also be cooked under a grill or on a BBQ if you don't have a griddle pan.

Amy Massey
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