Thai Chicken SatayFeatured


I think everybody has their own idea of what the perfect satay skewer tastes like.
For me nothing beats home made and after years of trying to steal this recipe off of a friend, I think I have finely managed to figure it out. I hope you enjoy these as much as I do!



Thai Chicken Satay
Preparation time
Cooking time


For 4 Person(s)


  • 1 lb skinless, boneless chicken breasts (if you prefer, leg meat would work great too)
  • 1/3 Cup Soy sauce
  • 2 Tbsp Lime juice
  • 2 Garlic cloves, minced
  • 1 tsp Grated ginger
  • 1 tsp Red hot chilli pepper flakes
  • 2 tbsp water
  • 3/4 cup Coconut milk
  • 1 tbsp Peanut butter

Thai Chicken Satay Directions

  1. Cut chicken breast into 3/8 inch wide strips crossways and place in a shallow glass dish.
  2.  Combine the soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Reserve 3 tablespoons of the mixture. Add water to the remaining mixture. pour over the chicken and toss so the pieces are coated all over. Cover with plastic wrap and leave to marinate in the refrigerator for anytime from 30 mins to 2 hours, stirring occasionally. The longer it is left the better the taste.
  3. Place the skewers on the grill. Grill the skewers ,uncovered over medium - hot coals for 6 - 8 mins (making sure the chicken is cooked all the way through), turning half way through grilling time. Serve with the warm peanut sauce for dipping.Soak 8 skewers (about 10 - 12 inch long) in cold water for 20 min to stop them from burning, drain.
  4. Meanwhile, for the peanut sauce, combine the coconut milk, the reserved marinade and the peanut butter in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer, uncovered for 2 - 4 minutes until sauce thickens. Keep the sauce warm.Drain chicken, reserving the marinade. Weave 3 - 4 chicken strips onto each skewer. Brush the chicken with the reserved marinade. Discard the remaining marinade.

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