Chicken Satay Skewers with Peanut Sauce


Helen Schofield

  •  Prep Time 20 minutes
  •  Cook Time 10 minutes
  •  Marinating time 30 minutes
  •  Total Time 1 hour
  •  Servings 4
  •  Calories 477 kcal


For the chicken

  • 12 wooden skewers
  • 1 pound chicken thighs (or breast) chopped into small pieces (they don’t really need to be an exact size, just don’t make them too big - mine were about 2 to 3 cm wide / long)

For the marinade / dipping sauce

  • 3 tablespoons peanut butter either smooth or crunchy
  • 2 cloves garlic chopped roughly
  • 2 inches fresh ginger chopped roughly
  • 1 tablespoon light soy sauce
  • 1½ tablespoons kecap manis Indonesian sweet soy sauce
  • 1 tablespoon sweet chilli sauce
  • ½ tablespoon fish sauce
  • 1 cup coconut milk
  • 2 teaspoons curry powder
  • juice of 1 lime

To serve

  • rice and vegetables veggie ideas: ribbons of raw cucumber & carrot, steamed broccoli
  • lime wedges for squeezing over
  • peanuts and fresh coriander or mint for scattering over at the end optional


  1. If using wooden skewers, soak in water while you're preparing the marinade.

  2. Put all the marinade / sauce ingredients together in a food processor and pulse until well blended.

  3. Thread the chicken pieces onto the skewers (about 4 or 5 pieces per skewer). Lay the skewers side by side in a long dish (a baking dish works).

  4. Pour half of the marinade / sauce over the chicken skewers, keeping the wooden ends clean if possible. Turn a little to coat well, then refrigerate for at least 30 minutes (overnight if you like).

  5. Grill (UK) / Broil(US) the skewers for a few minutes on each side. 

  6. Meanwhile, gently heat the peanut sauce and prepare your rice and vegetables.

  7. Serve 3 skewers per person with the rice/vegetables and peanut sauce. Top with lime wedges, peanuts and/or fresh mint/coriander if you like.

Recipe Notes

Despite soaking my wooden skewers, they still burn during the cooking process. To be honest, I don’t worry about it! If it does bother you, just buy metal skewers! You can also wipe the ends of the wooden skewers with some kitchen paper before grilling/broiling.

I usually serve this meal in one of two ways (both delicious!):

  1. Arrange 3 chicken skewers per person on top of rice and drizzle over some of the peanut sauce, then add ribbons of raw carrot and cucumber on the side.
  2. Put skewers, rice, and ribbons of carrot / cucumber separately on each plate, then add a little dish of peanut sauce on the side.

I find the skewers only take a few minutes on each side to cook, but of course this will depend a bit on how big your chicken pieces are. You may have to adjust your cooking time a little.

I like to top my chicken skewers with lime wedges, peanuts and maybe a bit of chopped fresh mint from my garden, but of course these final touches are totally optional!

*Please note that nutrition facts exclude rice and veggies!



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