Chicken Skewers with Satay Sauce

Grilled chicken satay skewers dipped in fragrant satay sauce are perfect for summer dinners served with cucumber slices or any side salad!


Serve 2


Ingredients you will need

400g skinless chicken thigh fillets

1 tsp cooking oil

chopped peanuts, to garnish (optional)

corianders, to garnish (optional)


Marinade for chicken

1 tsp turmeric powder

2 tsp curry powder

2 tbsp light soy sauce

1 tsp ground coriander

2 tsp salt

1/2 tsp ground pepper

2 tsp clear honey


To serve

Satay sauce*

cucumber slices

2-3 wedges of lime

Equipment

bamboo skewers (approx 15-18cm/as long as it fits in your pan)

In the following recipe, I used a frying pan to cook the skewers(because I just couldn't find/buy any griddle grill at the moment in London) but you can feel free to use a grill pan or cook them over barbecue!

Instruction

  1. Slice the chicken into bite-size chunks/dices, no larger than 2cm x 2cm each.

  2. Marinade the chicken in a container for at least an hour, could leave it overnight in fridge.

  3. Soak the bamboo skewers in water for 15 mins before use.

  4. Thread the diced chicken onto the soaked skewers. (Don’t over crowd the skewers, the chicken may get undercooked if overcrowded on skewers - 4/5 pieces work fine for my 18cm skewers)

  5. Heat a frying pan over high heat with cooking oil, add the skewers in it and pan grill for 4-5 mins each side/until the surface is nicely browned.🤤

  6. Remove from heat. Garnish with chopped peanuts and corianders, serve hot.

*If you can’t find satay sauce in your local store, you can make your own! Simply combine the following ingredients in a small mix bowl -

1 tsp clear honey

2 tbsp light soy sauce

1 tsp curry powder

4 tbsp peanut butter (smooth or chunky)

150ml coconut milk

1 tsp minced garlic

a pinch of lime juice

1/2 tsp minced ginger (optional)

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