Satay Chicken Skewers

These satay chicken skewers are tender, marinated pieces of chicken grilled and served with a simple and creamy homemade satay sauce. They are quick to prepare with simple and flavourful ingredients. These skewers can be served on their own with extra sauce, or over rice for a full weeknight meal the whole family can enjoy!

Course Appetizer, Main Course

Cuisine Asian-Style, Australian

Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 1 30

Servings servings

Calories 660kcal

Author Sally

Equipment

Ingredients

For the chicken:

600 grams chicken thigh fillets cut into bite-sized pieces
¼ cup coconut milk
2 teaspoons curry powder
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon black pepper

For the sauce:

¾ cup coconut milk this should be the amount remaining from a 400 ml can after marinating the chicken
½ cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon curry powder
1 clove garlic peeled
Juice of 1 lime

To serve:

Crushed peanuts
Sliced spring onions

Instructions

In a large bowl, combine chicken pieces with ¼ cup coconut milk, curry powder, soy sauce, salt, and pepper. Mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for extra flavour.
In a blender or food processor, combine the remaining coconut milk, peanut butter, soy sauce, honey, curry powder, garlic, and lime juice to make the serving sauce. Blend until smooth and set aside.
Thread the marinated chicken pieces onto 6-8 soaked wooden skewers.
Heat a grill pan or barbecue over medium heat. Cook skewers for 10-12 minutes, turning occasionally, until golden and cooked through. The chicken is cooked when the internal temperature reaches 74°C / 165°F.
Serve the skewers on a plate and spoon over some of the satay sauce to coat the chicken. Garnish with crushed peanuts and sliced spring onions, and serve with the remaining satay sauce on the side for dipping.

Video

Notes

Serving suggestion: You can choose to serve the satay chicken skewers however you like, however I usually like to serve them over rice with a side of sliced cucumber to keep it simple.

Nutrition