These easy Chicken Satay Skewers are marinated in a simple, flavourful mix, then grilled (broiled) and served with a creamy peanut sauce. Once you try this recipe, it’s likely to become a family favourite.
These Chicken Satay Skewers are straightforward to prepare and make an excellent alternative to takeaway. They also present well if you’re cooking for guests.
If you enjoy curries and bold flavours, this dish is a great way to introduce new tastes to the whole family. Any recipe with peanut butter rarely fails to please.
The dish combines tender chicken with a balanced marinade and a rich satay sauce. It works well as a main course, a barbecue item, or as part of a larger meal.
Why you’ll love this Chicken Satay Skewers recipe
⭐️ A delicious homemade “fakeaway” that’s quick to prepare.
⭐️ A simple marinade made from pantry staples.
⭐️ Freezes well, so you can batch cook for an easy meal later.
Cook’s notes
This is one of my favourite chicken recipes for a summer barbecue, but it also works well under the indoor grill (broiler). Threading the chicken onto skewers is traditional and makes them easy to turn while cooking, but you can also cook the strips without skewers if you prefer.
If you use bamboo or wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers are reusable and convenient.
Marinating for at least 2 hours will give the best flavour, but even 30 minutes is beneficial if you’re short on time.
Chicken Satay Skewers — Ingredients
For the marinade:
- Chicken – 800g boneless, skinless chicken thighs or breasts. Thighs stay juicier; breasts are leaner.
- Garlic – 2 cloves, peeled and crushed (or equivalent from jar).
- Soy sauce – 2 tbsp.
- Runny honey – 2 tbsp.
- Medium curry powder – 2 tsp.
For the satay sauce:
- Coconut milk – 400ml (reduced-fat is fine).
- Crunchy peanut butter – 200g (use sugar-free if preferred).
- Soy sauce – 2 tbsp.
- Medium curry powder – 2 tsp.
- Honey – 2 tbsp.
- Lime juice – from 1–2 limes, to taste.
To garnish:
- Spring onions – 60g, trimmed and chopped.
- Dry roasted peanuts – 50g, lightly crushed.
How to make Chicken Satay Skewers
- Mix all the marinade ingredients together in a bowl. Add the chicken pieces, ensure they are well coated, cover and refrigerate for at least 2 hours (or up to overnight).
- When ready to cook, remove the chicken from the fridge and thread the pieces onto skewers. Discard any leftover marinade in the bowl.
- Preheat a grill or broiler to high and place the skewers on a grill pan or baking tray. Cook for about 10–15 minutes, turning regularly, until the chicken is cooked through and slightly charred at the edges.
- While the chicken cooks, combine the satay sauce ingredients in a small saucepan. Gently heat over medium-low, stirring occasionally, for 10–15 minutes until the sauce thickens and becomes glossy.
- Serve the skewers hot with the peanut sauce on the side, sprinkled with chopped spring onions and crushed peanuts. Boiled rice and a fresh salad are ideal accompaniments.
Leftovers & Storing
In the fridge: Store cooked skewers or sliced chicken in an airtight container for up to 3 days. Reheat thoroughly before serving, or enjoy cold.
In the freezer: Remove cooked chicken from skewers, toss with some of the sauce, and freeze in suitable containers. Defrost overnight in the fridge and reheat gently in a saucepan or microwave until piping hot.
Make in advance
To prepare in advance, marinate the chicken in the morning or the night before. Because this marinade is not highly acidic, it’s safe to leave in the fridge for several hours or overnight for deeper flavour.
More chicken fakeaway recipes
Under 30 minutes
Tasty Chicken Tikka Burgers {20 Minute Dinner}
Slow Cooker Chicken
Slow Cooker Chicken Satay {Easy Fakeaway}
Chicken
Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}
Under 30 minutes
Chicken Chow Mein {Quick Recipe}
FAQs
I serve these skewers with chopped spring onions and lightly crushed dry roasted peanuts. Boiled rice and a crisp salad work well. A Thai-style salad of red cabbage, cucumber and carrot dressed with soy sauce and honey complements the satay nicely.
Use a vegetable peeler to shave strips of cucumber and carrot. It’s quick and creates an attractive, delicate texture for the salad.
Chicken satay exists in many regional variations across Asia. This recipe is an interpretation inspired by dishes enjoyed on travels, simplified for home cooking while keeping classic peanut and coconut flavours.
Yes — there are many easy barbecue options such as halloumi kebabs, barbecue salmon, lamb koftas and simple chicken kebabs. Popular side dishes include potato wedges, baked beans, jacket potatoes, cucumber salad and coleslaw.
Please let me know how your recipe turned out and consider leaving a rating if you enjoyed it. I love to see readers’ results and variations.
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 powder
- 800 g boneless, skinless chicken thighs (or breasts)
For the sauce:
- 400 ml coconut milk (reduced fat if preferred)
- 200 g crunchy peanut butter
- 2 tbsp soy sauce
- 2 tsp medium curry powder
- 2 tbsp honey
- Juice of 1–2 limes
To garnish:
- 60 g spring onions, trimmed and chopped
- 50 g dry roasted peanuts, lightly crushed
Instructions
- Mix all marinade ingredients and add the chicken. Marinate in the fridge for at least 2 hours.
- Thread the chicken onto skewers and discard any leftover marinade from the bowl.
- Place skewers under a hot grill (broiler) on a grill pan and cook for 10–15 minutes, turning regularly, until slightly charred at the edges and cooked through.
- Meanwhile, combine the sauce ingredients in a small saucepan. Cook over medium-low heat for 10–15 minutes, stirring, until the sauce thickens.
- Serve the skewers with the satay sauce, sprinkled with spring onions and crushed peanuts.
Did you make this recipe? Please leave feedback and a rating to help others find this dish.
Notes
Skewers: Soak wooden skewers in water while the chicken marinates to prevent burning.
Peanut butter: Use a sugar-free peanut butter if you prefer less added sugar.
Spring onions: Also known as scallions or green onions.
Sauce: The sauce makes a generous amount and keeps well in the fridge for a few days. It’s also great with noodles or as a dip.
Marinade: Longer marinating gives more flavour; overnight is fine as the marinade is not highly acidic.
Nutrition
Carbohydrates: 26 g
Protein: 45 g
Fat: 30 g
Saturated Fat: 17 g
Cholesterol: 190 mg
Sodium: 1246 mg
Potassium: 814 mg
Fiber: 2 g
Sugar: 18 g
Nutrition information is an approximation and is provided per portion unless otherwise stated.
Additional Info
Course: Main Course
Cuisine: Family Food