Chicken satay

    Chicken satay

    Chicken satay


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    About this recipe: Satay sauce is a favourite with children and adults alike, but the kids may prefer it without the kick of the chilli powder.

    Serves: 6 

    • 4 chicken breast fillets, each about 150 g
    • 2 tablespoons (30ml) lemon juice
    • 1½ tablespoons (25ml) soya sauce
    • 1 tablespoon light brown sugar
    • 1 garlic clove, crushed
    • 2 cm piece fresh ginger, peeled and finely chopped
    • 1½ tablespoons desiccated coconut
    • ¼ cup peanut butter
    • ½ teaspoon chilli powder
    • 2 teaspoons (10ml) soya sauce
    • 1 tablespoon light brown sugar
    • grated zest and juice of 1 lime
    • TO SERVE
    • wedges of lime or lemon

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cut each chicken breast lengthwise into six strips. Blend together all the ingredients for the marinade in a shallow dish. Add the chicken, turn several times to coat, then cover and marinate in the refrigerator for 2 hours or overnight.
    2. Soak 24 wooden skewers in plenty of cold water for at least 30 minutes. Alternatively, use metal skewers.
    3. To make the satay sauce, put the coconut in a jug, pour in 100 ml of boiling water and leave to infuse for 15 minutes. Strain, reserving the coconut-flavoured liquid. Discard the coconut. Preheat a grill to a moderate heat.
    4. Put all the ingredients for the satay sauce, including the coconut liquid, in a blender or food processor and whizz together. Transfer to a small serving bowl.
    5. Thread each strip of chicken onto a skewer concertina-style, then grill for 10 minutes, or until cooked through. (Alternatively, cook the skewers on a chargrill pan.) Serve the chicken skewers with the satay sauce. Offer lime or lemon wedges to squeeze over.
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    after 2006 the new taste of satay is born i name it chicken wing satay  -  17 Jul 2015

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