BBQ chicken skewers with homemade peanut sauce

Ingredients

• 300 gchicken breast
• a splasholive oil
• 1 teaspooncumin seeds
• 1 teaspoontamari (gluten-free soy sauce)
• 150 mlcoconut milk
• 2shallots
• 2 tablespoonspeanut butter
• halfa red chilli

Instructions

1. 1

   Marinate the chicken

   Cut the chicken breast into large cubes. Mix with the olive oil, cumin seeds and tamari, then leave to marinate for about 30 minutes, or longer if convenient.

2. 2

   Thread the skewers

   Thread the marinated chicken cubes onto a large wooden skewer.

3. 3

   Chop the aromatics

   Finely chop the shallots and red chilli.

4. 4

   Make the sauce

   Sauté the shallots and chilli in a small pan. Add the coconut milk and 2 tablespoons of peanut butter, then stir until the sauce is smooth. If it is too thin, add more peanut butter a teaspoon at a time; if it is too thick, stir in a little more coconut milk. Add a little sambal if you like a spicier sauce.

5. 5

   Cook the chicken

   Place the skewers on the barbecue and cook for 10–15 minutes.

6. 6

   Serve the skewers

   Serve the cooked chicken with the homemade peanut sauce.

What are Indonesian-style chicken skewers?

Chicken on skewers with a peanut-based sauce is reminiscent of satay, a familiar style of grilled food in Indonesia and across parts of Southeast Asia. This version keeps the preparation straightforward, using cumin and tamari to season the chicken and coconut milk to loosen the peanut butter into a sauce.

The barbecue adds a smoky edge, while the sauce brings richness and a little heat from the chilli. It is a useful combination for a relaxed outdoor meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 39g protein, 9g carbs, 29g fat.

The chicken supplies most of the protein, while peanut butter and coconut milk contribute much of the fat and energy. The small amount of carbohydrate comes mainly from the shallots and peanut butter. Add vegetables or salad to balance the plate, with rice or another grain if you want a more filling meal.

The chicken marinade

Cubes: Cut the chicken into generously sized, similar pieces so they are easier to thread and cook evenly.

Marinade: Olive oil helps coat the chicken, while cumin seeds and tamari provide savoury seasoning. Give the meat about 30 minutes to take on the flavours; it can marinate longer.

Getting the sauce smooth

Aromatics: Finely chopped shallots and chilli soften quickly in the pan and flavour the coconut milk. Keep the pieces small so they blend into the sauce more readily.

Consistency: Stir in the peanut butter until the mixture looks smooth. Add extra peanut butter a teaspoon at a time if it is thin, or a little coconut milk if it is too thick.

Barbecue timing and doneness

Timing: The recipe allows 10–15 minutes on the barbecue, but the exact time depends on the heat and the size of the chicken cubes. Turn the skewers as needed for even cooking.

Doneness: Check that the thickest piece is cooked through before serving. Avoid relying on colour alone, and keep raw-chicken utensils and plates separate from the cooked food.

Choosing and handling skewers

Wooden skewers: The method calls for a large wooden skewer. If using smaller ones, divide the chicken between them so they are manageable on the barbecue.

Spacing: Leave a little space between the cubes rather than pressing them tightly together. This helps the heat reach the sides of each piece.

What to serve alongside

Fresh sides: Serve the skewers with a crisp salad or lightly dressed vegetables to contrast with the rich peanut sauce.

A fuller plate: Rice or another grain makes the meal more substantial and gives you something to catch any extra sauce. Keep the sauce alongside so everyone can add as much as they like.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so they cook at roughly the same pace.
• If using wooden skewers, use a large one as specified or split the chicken across smaller skewers.
• Stir the peanut butter in gradually to help the sauce become smooth.
• Add coconut milk a little at a time if the sauce needs loosening.
• Keep a clean plate ready for the cooked skewers rather than reusing one that held raw chicken.

Variations

• More heat: Stir a little sambal into the sauce to make it spicier.
• Milder sauce: Use less red chilli or leave it out.
• Extra sauce: Increase the coconut milk and peanut butter together, keeping the sauce smooth as you stir.
• Vegetable skewers: Add chunks of firm vegetables on separate skewers so their cooking time can be managed independently.
• Stovetop cooking: Cook the chicken in a hot grill pan if a barbecue is not available, checking that it is cooked through.

Common mistakes to avoid

• Uneven chicken pieces: Cut the cubes to a similar size so some do not cook much faster than others.
• Crowded skewer: Leave small gaps between the pieces so heat can reach their sides.
• Thin sauce: Stir in more peanut butter a teaspoon at a time until it thickens.
• Overly thick sauce: Add a little coconut milk and stir until it loosens.
• Undercooked chicken: Check the thickest piece is cooked through before serving.

How to store

Refrigerate leftover chicken and sauce separately in covered containers and use within 3 days. Reheat the chicken until piping hot; warm the sauce gently, stirring and adding a splash of coconut milk if it has thickened.

Frequently asked questions