This post may contain affiliate links.
These easy Chicken Satay Skewers are flavoured with a simple marinade, then grilled and served with peanut sauce on the side. I am positive this is a recipe that will be on the whole family’s menu choices once you’ve tried it!
These Chicken Satay Skewers are much easier than you might think. They’re an amazing replacement from a weekend takeaway and an impressive choice if you have guests too.
If you love curries – and we certainly do – this is another delicious option for feeding your family new flavours and enjoying the same meal together. And any recipe that uses peanut butter has got to be a win, right?!
This meal is made up of chicken and a super tasty marinade.
There are so many ways to serve this up too – either as a main meal, a barbecue dish or as part of a weekend feast.
Why you’ll love this Chicken Satay Skewers recipe
⭐️ Delicious weekend fakeaway
⭐️ Simple marinade from scratch
⭐️ Freezes really well for a future quick-win
Sarah’s notes
This is my one of my favourite chicken recipe for a summer barbecue, but it’s also fantastic simply using the grill inside too.
I always put the chicken on skewers to cook them, but you don’t have to if you don’t want. You can just marinate the meat and then cook the strips.
If you are using skewers, bamboo ones are fine, but you need to soak in water for 30 minutes first so that they don’t burn. I like these reusable metal skewers.
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.
Chicken Satay Skewers Ingredients Notes
For the marinade:
- Chicken – Boneless and skinless chicken thighs or breasts work equally well. Thighs stay very tender but can take a little longer to cook and are higher in fat. Whichever you prefer will work
- Garlic – Go for x2 cloves or the equivalent in teaspoons from a jar
- Other ingredients – Soy sauce, runny honey and medium curry powder
For the sauce:
- Coconut milk – I use reduced fat
- Crunchy peanut butter – Make sure you use sugar-free peanut butter
- Other ingredients – Soy sauce, medium curry powder, honey and lime juice
How to make Chicken Satay Skewers
- Make up the marinade and leave the chicken pieces in for at least 2 hours, then thread the meat onto skewers.
- Put the skewers onto or under a grill and cook according to the recipe below, turning regularly, until starting to blacken at the edges.
- Meanwhile, make up the sauce.
- Serve the skewers with sauce and your favourite side dishes.
Leftovers & Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
In the freezer I remove the leftover cooked chicken from their skewers, pour over some of the sauce and pop into freezer containers. Then when we’re ready to go again, defrost them in the fridge overnight and warm them through well in the microwave or gently in a saucepan.
make in advance
If you want to prepare these ahead of time, simply marinate the chicken in the morning or the night before. (There’s more notes on marinating chicken here: 10 Chicken Marinade Recipes).
Because this marinade isn’t highly acidic, you can leave it for longer than 2 hours if you need to.
More chicken fakeaway recipes…
Under 30 minutes
Tasty Chicken Tikka Burgers {20 Minute Dinner}
Slow Cooker Chicken
Slow Cooker Chicken Satay {Slow Cooker Fakeaways}
Under 30 minutes
Chicken Chow Mein {Quick & Easy Recipe}
FAQs
I serve this with spring onions and dry roasted peanut garnish, plus boiled rice and a light salad. And the peanut sauce, of course!
I love to make a slightly Thai-style salad with it, made up of red cabbage, cucumber and carrots, dressed with soy sauce and honey.
I just use a vegetable peeler to make strips of cucumber and carrot. Much easier than it looks, right?!
There’s many versions of chicken satay from various Asian countries, and this is my interpretation from the dishes I’ve enjoyed on my travels.
You can read more about the dish and find a more in depth version, including delicious fresh lemongrass here: Rasa Malaysia.
Sure! Try my Sticky Halloumi Kebabs, Honey BBQ Salmon, Lamb Koftas, or simple Chicken Kebabs.
For ideal side dishes, go for my Potato Wedges, Slow Cooker Baked Beans, Air Fryer Jacket Potatoes, Cucumber Salad and Coleslaw!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Satay Skewers {with Peanut Sauce}
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
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing soo good!!!
You can always freeze the leftover coconut milk, just pour it in a freezer bag and knot it tightly. Defrost the bag in a sink of warm water, or just add the whole frozen chunk to curry whilst cooking!
Could I use tofu instead of chicken?! X
Massive hit with the whole family! I used chicken breasts and they were deliciously tender and flavourful. My youngest wants it again tomorrow!
This was a big hit in our house this evening, including our 2 year old grandson. I will make this again. 😊
Delicious! Will be making again, thank you.
Wow wow wow. I have just made the peanut sauce and absolutely love it. So so easy & delicious. Thank you so much
Had this for dinner this evening, served with rice with kale, garlic and ginger. Was absolutely delicious, thank you!!