Crispy Chicken Satay Skewers with Peanut Sauce
This delicious Thai inspired recipe is perfect for appetizers and main courses. The chicken satay skewers are marinated in coconut milk before being baked and grilled til perfectly crispy. Serve them up with my homemade peanut sauce for a real treat!
Servings 4 large skewers
Calories 326kcal
Equipment
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. OPTIONAL
- 1½ pounds boneless skinless chicken breast (3 large chicken breasts / 700g)
Optional garnish
- cilantro, lime and sliced red chili
For the peanut dipping sauce (makes 3 cups)
- 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 coconut sugar (or brown sugar)
- 1 tbsp fish sauce
- 10 oz crunchy peanut butter (280g)
Instructions
- Put in all of the chicken satay ingredients into a large dish, excluding the lemongrass and chicken. Mix the ingredients together until you have a smooth marinade.1 tin of coconut milk, 1 red chilli, 1 cm fresh ginger, 3 garlic cloves, Juice of ½ lime, ¼ cup olive oil, 2 tbsp fish sauce
- Place the cut lemongrass, if using, into the marinade.1 lemongrass stalk
- Cut the chicken into bite size pieces, and add to the marinade. Stir well ensuring that the chicken pieces are covered. Cover with cling film and put in the fridge for at least 4 hours or up to 48 hours.1½ pounds boneless skinless chicken breast
- When ready to cook the chicken, pre heat the oven to 360ºf / 180c.
- Take the chicken out of the fridge and thread the pieces of chicken onto skewers. Discard the marinade.
- Place the skewers onto a baking tray lined with foil and put in the oven for 10 minutes, turning halfway through.
- Once the chicken is cooked, take out of the oven and heat a little oil in a grill pan over a medium high heat. Once the pan is hot, add in the skewers and Cook for around 5 minutes on each side until golden brown and crispy.
- Serve the chicken satay along side the peanut dipping sauce, garnish with some chopped cilantro and fresh red chilli, if you like.
To make the peanut sauce
- 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.1 red chilli, 1 cm fresh ginger, 2 garlic cloves
- 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 allow to cool. Stir before serving.1 can of coconut milk, 2 tbsp coconut sugar, 1 tbsp fish sauce, 10 oz crunchy peanut butter
Notes
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- This recipe can be made with chicken thighs or chicken breast. If using chicken thighs, increase the time in the oven by 5 minutes to ensure that they are cooked through.
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- Cut the chicken into bitesized pieces. They shouldn't be too small as they may break off of the skewer.
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- If using wooden skewers, soak them in water for 30 minutes before threading the chicken.
- You don't need to cook the chicken through in the oven as it will be finished on the grill. This process helps the chicken to stay succulent and flavorful.
- Nutritional values are based on one of four skewers without dipping sauce.
- The dipping sauce can be kept covered in the fridge for up to 3 days.
Nutrition
Calories: 326kcal | Carbohydrates: 2g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 906mg | Potassium: 711mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg