Chicken satay

Show ingredients

Meat mains

Chicken satay

Main Serves 2 2h 20 min
A delicious saucy kebab. Serve with rice, or on their own with sauce spooned over for a delectable starter.


for the chicken

  • 2 garlic cloves, finely chopped
  • 1.5cm fresh ginger, grated
  • 2 tbsp lemongrass, finely chopped
  • 1 tsp turmeric
  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 300g diced chicken
  • salt and pepper

for the sauce

  • 2 chillies, seeded and finely chopped
  • 5 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp shrimp paste
  • 1 tbsp sunflower oil
  • 150ml coconut milk
  • 2 tbsp palm sugar
  • 150g unsalted peanuts, roasted and pulsed
  • in a food processor
  • 2 tsp soy sauce
  • 1 lime, juiced


Prep time: 30 min
Cooking time: 1h 50 min


  • Step 1

    For the marinade, mix the garlic, ginger, lemongrass and turmeric to a rough paste in the small bowl of a food processor, along with plenty of black pepper. Transfer to a bowl and stir in the oil and soy sauce.
  • Step 2

    Add the chicken to the marinade, mixing well. Cover, refrigerate and marinade for an hour or so. Soak four wooden skewers in cold water.

Next make the sauce.

  • Step 1

    Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar or food processor, and blitz to a paste with the oil.
  • Step 2

    Fry the paste for a couple of minutes, add the coconut milk and palm sugar and simmer briefly, then add the peanuts and simmer for 5 minutes until slightly thickened.
  • Step 3

    Stir in the soy sauce and lime juice, and a little water or coconut milk if it seems too thick. Check the flavour and assemble your
  • Step 4

    skewers, ensuring they are not too tight, so the heat can get to the entire surface.
  • Step 5

    Cook on a BBQ, or a griddle pan over a medium-high heat until cooked through, turning regularly. You can turn the heat down to medium on the griddle once the skewers are well-charred.

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