Chicken satay

These make a great party snack or even a tasty supper when served with rice! Good quality chicken is a must, and don’t forget, the longer you marinate these the better they’ll taste! So if you have time to prepare these the day before, even better.

Tip: Add 1tbsp curry powder when adding the peanut butter and brown sugar to the pan for a spiced up version

{Serves 3 people when served with rice as a dinner}


For the marinade

  • 3 chicken breasts
  • 2 cloves garlic
  • 2 tbsp fresh coriander
  • 2 tbsp oil

For the satay sauce

  • 200ml coconut milk
  • 2 heaped tbsp peanut butter (I find smooth works better but if you prefer crunchy, go ahead)
  • 2 tbsp brown sugar
  • 1 tbsp oil
  • Dash of pepper


  • Crush the garlic, roughly chop and coriander and mix with the oil in a large bowl/tray.
  • Using a meat tenderiser, gently bash the chicken between cling film. This stops it moving about and ensures even tenderising! Then cut into small 2cm wide slices.
  • Mix the chicken with the marinade, cover and place in the fridge for at least one hour, preferably overnight.
  • Soak wooden skewers for 30 minutes in a bowl of water, this stops them burning. Then gently push the chicken onto the skewers. We used approximately 10 skewers, using about ⅔ of each skewer.
  • Cook the chicken for around 12-15 minutes, turning halfway to ensure even cooking.
  • To make the sauce: Put the oil in the pan and warm slightly over a medium heat before adding the peanut butter and brown sugar. Allow the sugar to dissolve and the peanut butter to become runnier before mixing in the coconut milk bit my bit. Bring to the boil then leave to simmer gently for 5 minutes.


  1. says

    Nice post on the Chicken Satay. Picture made my mouth water! I grew up in Indonesia and Chicken Satay was a childhood favourite, im gonna try your recipe for the satay sauce, is ive recently embarked on a pescetarian diet for the next 359 days and counting.

    You can follow my progress, eating and cooking all kinds of fanatastic on my blog @

    Got a tip for the next time you prepare your Chicken Satay. Finely slice some shallots and deep fry in vegetable oil so they are nice and crispy, then sprinkle on top of the satay and satay suace when you serve. Its the Indonesian secret and delicious.

  2. says

    The recipe sounds wonderful. I’m in the process of making a dinner list for the rest of the week, and I have the satays slated for Friday, I’ll let you know how they turn out. Even the peanut sauce on its own sound delicious! By the way, I’ve been working on a Time Machine for the last six years or so, when I finish working out the kinks I’ll loan it to you so you can go back for that recipe.

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