These Easy Chicken Satay Skewers are flavoured with a simple marinade, then grilled and served with Peanut Sauce on the side, the whole family will love this simple but tasty recipe.
Tender chicken on the grill with peanut sauce to dip – 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 – 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.
You’ll love this recipe because:
✅ It’s an amazing weekend fakeaway
✅ Simple marinade from scratch
✅ Freezes really well for a future quick-win
FAQs about this Chicken Satay Skewers Recipe
What chicken should I use?
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.
Do I need to put these on skewers?
You don’t have to, you can just marinade 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.
Do I have to leave the chicken in the marinade?
Yes, no, maybe?! 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.
Can I make this in advance?
Sure, marinade the chicken in the morning before work 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.
What can I serve with this recipe?
I serve this with a spring onion 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.
Can I freeze the leftovers?
Yes! 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, I defrost them in the fridge overnight and warm them through well in the microwave or gently in a saucepan.
How do you make that pretty salad?
I just use a vegetable peeler to make strips of cucumber and carrot, much easier than it looks right?!
Is this recipe an authentic satay recipe?
There’s many versions of chicken satay from various Asian countries, 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.
Fancy more Fakeaway Recipes?
- Chicken Tikka Burgers – 20 minute favourite
- Peanut Butter Noodles with Halloumi – Perfect veggie stir fry
- Cheesy Chilli Loaded Wedges – Next level midweek meal
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Chicken Satay Skewers {with Peanut Sauce}
Ingredients
For the marinade
- 2 Cloves Garlic 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
To garnish
- 60 g Spring onions (scallions) 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
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. 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.
Sarah says
Had this for dinner this evening, served with rice with kale, garlic and ginger. Was absolutely delicious, thank you!!
Eona Powell says
Wow wow wow. I have just made the peanut sauce and absolutely love it. So so easy & delicious. Thank you so much
Zoe Hughes says
Delicious! Will be making again, thank you.
Joan says
This was a big hit in our house this evening, including our 2 year old grandson. I will make this again. 😊
Jo says
Massive hit with the whole family! I used chicken breasts and they were deliciously tender and flavourful. My youngest wants it again tomorrow!
Natasha Beresford says
Could I use tofu instead of chicken?! X
Jenny says
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!