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skewers of crispy chicken satay with peanut dipping sauce on a wooden serving board
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Crispy Chicken Satay with Peanut Sauce

This recipe for crispy chicken satay with peanut sauce can be made on the BBQ or in the oven. It can be eaten hot or cold, on it's own as a snack, or as part of a main meal.
Course Appetizer
Cuisine Thai
Prep Time 20 minutes
Cook Time 50 minutes
Marinading time 4 hours
Total Time 1 hour 10 minutes
Servings 8 skewers
Calories 467kcal

Ingredients

For the chicken satay

  • 1 tin of coconut milk (400ml / 13.5oz)
  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 3 garlic cloves finely chopped
  • Juice of ½ lime
  • ¼ cup olive oil (50ml)
  • 2 tbsp fish sauce
  • 1 lemongrass stalk cut in half lengthways
  • 21 oz boneless chicken thighs (600g)

For the peanut dipping sauce

  • 1 red chilli finely chopped
  • 1 cm fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 can of coconut milk (400ml / 13.5oz)
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 8 oz jar crunchy peanut butter (225g)

Instructions

  • Put in all of the chicken satay ingredients into a large dish, excluding the chicken.  Using a hand whisk, mix the ingredients together until you have a smooth marinade.  Cut the chicken thighs into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered.  Cover with cling film and pop in the fridge for at least 4 hours or overnight.
  • To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic.  Cook for 3 minutes.  Add in the coconut milk, brown sugar, fish sauce and peanut butter.  Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce - this shouldn't take any longer than 5 minutes.  When smooth, transfer to a bowl and put in the fridge to cool.
  • When ready to cook the chicken, pre heat the oven to 180º / 360ºf.
  • Take the chicken out of the fridge and thread the pieces of chicken onto wooden skewers.  Place the skewers onto a baking tray lined with foil and put in the oven for 40-45minutes, turning occasionally, until the chicken starts to brown.
  • Once the chicken is cooked, take out of the oven and heat a little oil in a frying pan over a medium high heat.  Once the pan is hot, add in the skewers and drizzle over any juice for the baking tray. Cook for around 5 minutes on each side until golden brown and crispy.
  • Take the peanut sauce out of the fridge and pour off any oil off of the top.  Mix well.
  • Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped coriander and chilli.

Notes

Nutritional values are based on one of eight skewers.
The dipping sauce can be kept covered in the fridge for up to 3 days

Nutrition

Calories: 467kcal | Carbohydrates: 14g | Protein: 22g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 73mg | Sodium: 733mg | Potassium: 616mg | Fiber: 2g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 4.5mg