Chicken Satay Recipe

Bring a little South East Asia to your next BBQ. Chicken satay sticks are a hit with everyone.

This classic dish from South East Asia makes great party food. Prepare the satay sauce in advance and then simply cook and serve the chicken while it's hot. For a milder version omit the jalapeño pepper from the sauce.

Serves: 8
Preparation: 10 minutes + chilling
Cooking: 10 - 20 minutes
Total: 30 minutes



1 kg skinless, boneless chicken breasts

½ cup (125 ml) milk

6 cloves garlic, crushed

1 tablespoon brown sugar

1 tablespoon each ground coriander, ground turmeric and ground cumin

1 teaspoon salt

1 teaspoon white pepper

1/8 teaspoon coconut extract

Satay sauce

⅓ cup (80 g) peanut butter

⅓ cup (80 ml) milk

2 green onions, chopped

1 small jalapeño pepper, seeded and finely chopped

2 - 3 tablespoons lime juice

2 tablespoons soy sauce

1 clove garlic, crushed

1 teaspoon sugar

1 teaspoon chopped fresh coriander

1 teaspoon grated fresh ginger

1/8 teaspoon coconut extract


Flatten chicken breasts to 0.5 cm thickness; cut them lengthwise into strips about 2.5 cm wide. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and coconut extract. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Soak wooden skewers in cold water for about 30 minutes. Drain and discard marinade then thread the chicken strips onto the skewers.

Cook skewers on a barbecue grill rack, over medium heat, turning every 4 - 5 minutes until cooked through. Depending on the thickness of the meat, they should cook in about 10 - 20 minutes. Serve with the satay sauce.