Satay chicken skewers

Ingredients

• 8 ounce (450 g)skinless chicken breast fillets
• 165 mlcoconut milk
• 3 tablespoonsThai red curry paste
• 2 tablespoonssmooth peanut butter
• 1 tablespoonfish sauce
• 1 tablespoonbrown sugar
• 2 tablespoonsdark soy sauce
• ½ teaspoonsalt

Instructions

1. 1

   Mix the marinade

   Combine all the marinade ingredients in a bowl and stir until the sugar has dissolved and the mixture is smooth and well blended.

2. 2

   Slice the chicken

   Cut the chicken breasts lengthways into 1 cm slices, then submerge the strips in the marinade.

3. 3

   Chill the chicken

   Cover the chicken and marinade and refrigerate for at least 1 hour.

4. 4

   Soak the skewers

   While the chicken marinates, soak the wooden skewers in cold water.

5. 5

   Thread the chicken

   Thread the marinated chicken strips onto the skewers in a concertina shape. Use two or three strips on a skewer if the pieces are short.

6. 6

   Grill the skewers

   Cook the chicken over hot coals for 8–10 minutes, turning it frequently and basting often with the leftover marinade.

7. 7

   Garnish and serve

   Garnish with chopped coriander and serve straight away with a selection of salads and crusty bread.

What are satay chicken skewers?

Satay refers to skewered food cooked over a grill, commonly served with a peanut-based sauce in Southeast Asian-inspired cooking. This version uses a coconut milk, peanut butter and Thai red curry paste marinade for a rich, savoury coating.

Thin chicken strips are threaded onto skewers so they cook quickly over the coals. The marinade also gives the chicken time to take on the sauce’s flavour before grilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 18g protein, 6g carbs, 13g fat.

The chicken provides most of the protein, while the brown sugar and coconut milk contribute carbohydrates. Peanut butter and coconut milk are the main sources of fat; add a generous salad alongside the skewers to make the plate more balanced.

Why marinate the chicken?

Marinade: coconut milk, peanut butter, curry paste, fish sauce, soy sauce and brown sugar combine into a creamy, salty-sweet coating. Stir until the sugar dissolves so it is evenly mixed before adding the chicken.

Timing: give the chicken at least 1 hour in the fridge, as directed. Keep it chilled while it marinates.

Getting the skewers ready

Wooden skewers: soak them in cold water while the chicken is marinating, as the method specifies. This helps prepare them for the heat of the barbecue.

Threading: fold each strip back and forth over the skewer rather than laying it flat. Leave a little room between folds so the chicken can cook evenly.

Grilling and checking doneness

Heat: cook over hot coals for 8–10 minutes, turning frequently. Thin strips can cook fast, so keep an eye on them as they colour.

Doneness: check the thickest part of a piece is cooked through, with no pink remaining. If using a food thermometer, follow your local food-safety guidance for poultry.

Basting safely

Basting: the recipe calls for frequent basting with leftover marinade. Because it has been in contact with raw chicken, do not serve it uncooked; cook it thoroughly before using it as a sauce.

For easier handling, you can set aside a clean portion of marinade before adding the chicken, then use that portion for basting or serving.

What to serve alongside

Salads: serve the skewers with a selection of fresh salads, as suggested in the recipe, to add crispness alongside the creamy marinade.

Bread: crusty bread makes a simple accompaniment and is useful for scooping up any sauce served with the meal.

Recipe notes & tips

• Slice the chicken into strips of similar thickness so they cook at about the same rate.
• Mix the marinade until the brown sugar has dissolved before adding the chicken.
• Keep the marinating chicken covered in the fridge for at least 1 hour.
• Turn the skewers frequently over the hot coals to cook the strips evenly.
• Use only marinade that has been thoroughly cooked after touching raw chicken, or set some aside before marinating.

Variations

• Add lime: serve with lime wedges for a bright, tangy finish.
• Bring the heat: use a little extra Thai red curry paste for a spicier marinade.
• Add garlic: mix minced garlic into the marinade for a deeper savoury flavour.
• Use chicken thighs: cut boneless, skinless thighs into strips and thread them onto the skewers.
• Cook indoors: grill the skewers on a hot griddle pan if a barbecue is not available.

Common mistakes to avoid

• Skipping the soak: wooden skewers can char over the coals, so soak them in cold water while the chicken marinates.
• Cutting uneven strips: pieces of different thicknesses may cook at different speeds; slice them as evenly as you can.
• Crowding the chicken: tightly packed folds can cook unevenly; leave a little space between them.
• Leaving the skewers unattended: thin strips cook quickly, so turn them often and watch for doneness.
• Serving raw marinade: marinade that has touched raw chicken must be cooked thoroughly before serving.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 2 days. Reheat until steaming hot throughout; avoid reheating it more than once.

Frequently asked questions